69697
1-Methylpyridinium iodide
analytical standard
Synonim(y):
Pyridine methiodide
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About This Item
Polecane produkty
klasa czystości
analytical standard
Poziom jakości
Próba
≥97.0% (AT)
okres trwałości
limited shelf life, expiry date on the label
Zastosowanie
cleaning products
cosmetics
food and beverages
personal care
format
neat
ciąg SMILES
C[N+]1=CC=CC=C1.[I-]
InChI
1S/C6H8N.HI/c1-7-5-3-2-4-6-7;/h2-6H,1H3;1H/q+1;/p-1
Klucz InChI
HLNJFEXZDGURGZ-UHFFFAOYSA-M
Powiązane kategorie
Opis ogólny
1-Methylpyridinium iodide, a quaternary ammonium compound, is a well-known pyridinium salt. This six-membered ring heterocycle is generally found as a component of flavor and fragrances as well as food and cosmetic products.
Zastosowanie
1-Methylpyridinium iodide may be used as an analytical standard for the determination of the analyte in food products by various analytical techniques.
Polecane produkty
Find a digital Reference Material for this product available on our online platform ChemisTwin® for NMR. You can use this digital equivalent on ChemisTwin® for your sample identity confirmation and compound quantification (with digital external standard). An NMR spectrum of this substance can be viewed and an online comparison against your sample can be performed with a few mouseclicks. Learn more here and start your free trial.
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Hasło ostrzegawcze
Danger
Zwroty wskazujące rodzaj zagrożenia
Zwroty wskazujące środki ostrożności
Klasyfikacja zagrożeń
Acute Tox. 4 Oral - Eye Dam. 1
Kod klasy składowania
11 - Combustible Solids
Temperatura zapłonu (°F)
Not applicable
Temperatura zapłonu (°C)
Not applicable
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Dokumenty związane z niedawno zakupionymi produktami zostały zamieszczone w Bibliotece dokumentów.
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Journal of Agricultural and Food Chemistry, 50(5), 1192-1199 (2002)
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Identification of N-methyl-?-picolinium and other quaternary ammonium compounds from the oyster
Bulletin Of The Japanese Society Of Scientific Fisheries, 44(9), 529-529 (1978)
Alkylpyridiniums. 2. Isolation and quantification in roasted and ground coffees
Journal of Agricultural and Food Chemistry, 50(5), 1200-1206 (2002)
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