335045
Ferroceneacetic acid
98%
Sinónimos:
FAA, NSC 128978
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About This Item
Fórmula empírica (notación de Hill):
C12H12FeO2
Número de CAS:
Peso molecular:
244.07
MDL number:
UNSPSC Code:
12352300
PubChem Substance ID:
NACRES:
NA.22
Productos recomendados
assay
98%
form
powder
reaction suitability
core: iron
reagent type: catalyst
mp
158-160 °C (lit.)
SMILES string
[Fe].[CH]1[CH][CH][CH][CH]1.OC(=O)C[C]2[CH][CH][CH][CH]2
InChI
1S/C7H7O2.C5H5.Fe/c8-7(9)5-6-3-1-2-4-6;1-2-4-5-3-1;/h1-4H,5H2,(H,8,9);1-5H;
InChI key
DLJGQTUEZOSNKQ-UHFFFAOYSA-N
Application
Uses:
- Preparation of NADH oxidase-based NADH biosensors
- Catalyst in hydroxylation and polymerization reactions
- Reducing agent for reduction of Escherichia coli ribonucleotide reductase subunit R2
- Antitumor agent via generation of active oxygen species, which induce oxidative DNA damage in cancer cells
- Catalyst for oxidation of ascorbic acid
Storage Class
13 - Non Combustible Solids
wgk_germany
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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Qasim Ali et al.
Biomolecules, 10(9) (2020-08-23)
Different techniques are being employed to reduce the adverse effects of water stress on seed yield and quality of crop plants. The current study aimed to improve the water stress tolerance of field-grown sunflower by foliar-supplied ecofriendly iron-chelated aspartate (Fe-Asp)
Caihuan Tian et al.
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Gene regulatory networks control development via domain-specific gene expression. In seed plants, self-renewing stem cells located in the shoot apical meristem (SAM) produce leaves from the SAM peripheral zone. After initiation, leaves develop polarity patterns to form a planar shape.
Antonia Yarur et al.
Plant reproduction, 29(4), 311-322 (2016-11-24)
FT gene is expressed in leaves and buds and is involved in floral meristem determination and bud development in sweet cherry. In woody fruit perennial trees, floral determination, dormancy and bloom, depends on perception of different environmental and endogenous cues
Francesca Valerio et al.
Food chemistry, 221, 582-589 (2016-12-17)
A Lactobacillus plantarum fermentation product (Bio21B), obtained after strain growth (14h) in a wheat flour-based medium, was applied in the bread-making process as taste enhancer, in order to obtain a yeast-leavened bread with reduced salt content (20% and 50%) with
Marco Montemurro et al.
Foods (Basel, Switzerland), 10(2) (2021-03-07)
The market of gluten-free (GF) products has been steadily increasing in last few years. Due to the technological importance of gluten, the GF food production is still a challenge for the industry. Indeed, large quantities of fat, sugars, structuring agents
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