跳转至内容
Merck

108049

Sigma-Aldrich

苯乙酸乙酯

ReagentPlus®, 99%

登录查看公司和协议定价

选择尺寸

1 KG
$139.00

$139.00


请联系客服了解存货情况

获取大包装报价

选择尺寸

变更视图
1 KG
$139.00

About This Item

线性分子式:
C6H5CH2COOC2H5
CAS号:
分子量:
164.20
Beilstein:
509140
EC號碼:
MDL號碼:
分類程式碼代碼:
12352100
PubChem物質ID:
NACRES:
NA.22

$139.00


请联系客服了解存货情况

获取大包装报价

品質等級

產品線

ReagentPlus®

化驗

99%

折射率

n20/D 1.497 (lit.)

bp

229 °C (lit.)

密度

1.03 g/mL at 25 °C (lit.)

官能基

ester
phenyl

SMILES 字串

CCOC(=O)Cc1ccccc1

InChI

1S/C10H12O2/c1-2-12-10(11)8-9-6-4-3-5-7-9/h3-7H,2,8H2,1H3

InChI 密鑰

DULCUDSUACXJJC-UHFFFAOYSA-N

正在寻找类似产品? 访问 产品对比指南

一般說明

苯乙酸乙酯是一种毒性较小的环保溶剂。它是非诱变性的。

應用

苯乙酸乙酯被用于研究环氧材料的溶剂自愈合[1]

法律資訊

ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany

儲存類別代碼

10 - Combustible liquids

水污染物質分類(WGK)

WGK 2

閃點(°F)

210.0 °F - closed cup

閃點(°C)

98.9 °C - closed cup

個人防護裝備

Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)


历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

没有发现合适的版本?

如果您需要特殊版本,可通过批号或批次号查找具体证书。

已有该产品?

在文件库中查找您最近购买产品的文档。

访问文档库

Acid catalysis in amines. II. The catalytic effect of various butylammonium salts on the aminolysis of ethyl phenylacetate in anhydrous n-butylamine.
Glasoe PK, et al.
Journal of the American Chemical Society, 61(9), 2387-2389 (1939)
Lara Tat et al.
Journal of agricultural and food chemistry, 55(13), 5205-5212 (2007-05-29)
Interest in high-quality and peculiar products is a recent trend in the enological field; for this reason, production of wines from autochthonous vine varieties is requested by consumers. Aglianico wine from the Italian region "Basilicata" is an example of a
Full Recovery of Fracture Toughness Using a Nontoxic Solvent-Based Self-Healing System.
Caruso MM, et al.
Advances in Functional Materials, 18(13), 1898-1904 (2008)
Lulu Wang et al.
Journal of agricultural and food chemistry, 68(6), 1666-1677 (2020-01-21)
A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was studied by comparative aroma extract dilution analysis (AEDA). Two Moutai-aroma type Baijiu samples, one having no off-odor (A) and the other one presenting pickle-like off-odor (B), were
Eduardo Coelho et al.
Food chemistry, 323, 126826-126826 (2020-04-27)
During beer ageing, endogenous barrel microbes grow spontaneously and transform wort/beer composition, being Dekkera bruxellensis and Saccharomyces cerevisiae among the main contributors to the chemical and sensory profile of aged beer. This work aims at the application of multi-starter cultures

Questions

Reviews

No rating value

Active Filters

我们的科学家团队拥有各种研究领域经验,包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.

联系技术服务部门