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63445

Sigma-Aldrich

Almond oil from Prunus dulcis

tested according to Ph. Eur.

Synonym(s):

Amygdalae oleum raffinatum, Almond oil, sweet

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About This Item

CAS Number:
MDL number:
UNSPSC Code:
12352211
NACRES:
NA.21

Agency

USP/NF
tested according to Ph. Eur.

Quality Level

density

0.91 g/mL at 20 °C

application(s)

pharmaceutical (small molecule)

storage temp.

2-8°C

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Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Natália Mezzomo et al.
Bioresource technology, 101(14), 5622-5632 (2010-03-06)
Peach kernels are industrial residues from the peach processing, contain oil with important therapeutic properties and attractive nutritional aspects because of the high concentration of oleic and linoleic acids. The extraction method used to obtain natural compounds from raw matter
Hossein Saidi et al.
Human & experimental toxicology, 31(5), 518-522 (2011-04-22)
Aluminum phosphide (ALP), as an effective pesticide and a substance used for protecting rice during storage, has become one of the commonest causes of poisoning and even suicide in developing countries including Iran and India. The authors aimed to study
Naveed Akhtar et al.
Pakistan journal of pharmaceutical sciences, 21(4), 430-437 (2008-10-22)
Several processes are used for the manufacture of multiple emulsions. The most widely used procedure is two step method. 1st step consists of preparing a primary emulsion. In the 2nd step, a definite amount of this primary emulsion is dispersed
Sophie Gallier et al.
Food & function, 3(5), 547-555 (2012-02-23)
An aqueous suspension of almond oil bodies (about 10% lipids) was prepared and subjected to in vitro gastric (with pepsin) and intestinal (with bile salts and pancreatin) digestion, simulating fasting conditions. The physicochemical and structural changes of the almond oil
Ammar Cherif et al.
Comptes rendus biologies, 332(12), 1069-1077 (2009-11-26)
The evolution of the composition of sterols and squalene during the maturation of the fruit of three cultivars (Achaak, Perlees and Mazetto) almond (Prunus amygdalus Batsh) was investigated. At the same time the evolution of oleic, linoleic and linolenic fatty

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