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Merck

D4139

Sigma-Aldrich

N,N-二甲基对苯二胺 二盐酸盐

≥99.0% purity (titration), powder

别名:

4-氨基-N,N-二甲基苯胺 二盐酸盐, DMPD · 2HCl, DMPPDA · 2HCl

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About This Item

线性分子式:
(CH3)2NC6H4NH2 · 2HCl
CAS号:
分子量:
209.12
Beilstein:
3913463
EC 号:
MDL编号:
UNSPSC代码:
12171500
PubChem化学物质编号:
NACRES:
NA.47
价格与库存信息目前不能提供

产品名称

N,N-二甲基对苯二胺 二盐酸盐, suitable for peroxidase test, ≥99.0% (titration)

质量水平

方案

≥99.0% (titration)

表单

powder

技术

titration: suitable

颜色

white to light pink, and tan

mp

222 °C (dec.) (lit.)

溶解性

water: 50 mg/mL, clear

适用性

suitable for peroxidase test

应用

diagnostic assay manufacturing
hematology
histology

储存温度

room temp

SMILES字符串

Cl[H].Cl[H].CN(C)c1ccc(N)cc1

InChI

1S/C8H12N2.2ClH/c1-10(2)8-5-3-7(9)4-6-8;;/h3-6H,9H2,1-2H3;2*1H

InChI key

IAEDWDXMFDKWFU-UHFFFAOYSA-N

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应用

N,N-二甲基对苯二胺二盐酸盐 (DMPD) 已用于肠道样本的 HID-AB(高铁二胺-阿辛蓝)染色。[1][2]

生化/生理作用

采用 N,N-二甲基-对苯二胺二盐酸盐 (DMPD) 测定过氧化物酶。DMPD 转化为半醌性质的红色素。[3]也用于 HID-AB(高铁二胺-阿辛蓝)染色程序,用于区分胃肠道中的唾液酸黏蛋白和硫酸黏蛋白。[4][2]

注意

暴露于空气时容易变黑。

象形图

Skull and crossbones

警示用语:

Danger

危险声明

危险分类

Acute Tox. 3 Dermal - Acute Tox. 3 Inhalation - Acute Tox. 3 Oral

储存分类代码

6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects

WGK

WGK 3

个人防护装备

Eyeshields, Faceshields, Gloves, type P2 (EN 143) respirator cartridges


历史批次信息供参考:

分析证书(COA)

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Colorimetric analysis with N, N-dimethyl-p-phenylenediamine of the uptake of intravenously injected horseradish peroxidase by various tissues of the rat.
STRAUS W
The Journal of Biophysical and Biochemical Cytology, 4, 541-541 (1958)
The distribution of mucous secreting cells in the gastrointestinal tracts of three small rodents from Saudi Arabia: Acomys dimidiatus, Meriones rex and Meriones libycus.
Johnson O, et al.
Acta Histochemica, 118, 118-118 (2016)
Digestive Disease Pathology (2013)
A method for serial tissue processing and parallel analysis of aberrant crypt morphology, mucin depletion, and Beta-catenin staining in an experimental model of colon carcinogenesis.
McGinley JN, et al.
Biological Procedures Online, 12, 9032-9032 (2010)
Francisco J Morales et al.
Journal of agricultural and food chemistry, 50(16), 4657-4661 (2002-07-26)
The Maillard reaction has a dramatic impact on the overall acceptance and nutritional quality of most of the foods consumed daily in European countries. Melanoidins are polymeric structures formed in the last stage of the Maillard reaction with nearly unknown

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