推荐产品
bp
495 °C (lit.)
mp
200-205 °C (dec.) (lit.)
儲存溫度
2-8°C
SMILES 字串
OS(O)(=O)=O.CN(C)c1ccc(N)cc1
InChI
1S/C8H12N2.H2O4S/c1-10(2)8-5-3-7(9)4-6-8;1-5(2,3)4/h3-6H,9H2,1-2H3;(H2,1,2,3,4)
InChI 密鑰
GLUKPDKNLKRLHX-UHFFFAOYSA-N
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訊號詞
Danger
危險分類
Acute Tox. 3 Dermal - Acute Tox. 3 Inhalation - Acute Tox. 3 Oral - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
標靶器官
Respiratory system
儲存類別代碼
6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials
水污染物質分類（WGK）
WGK 3
閃點（°F）
Not applicable
閃點（°C）
Not applicable
個人防護裝備
Eyeshields, Faceshields, Gloves, type P2 (EN 143) respirator cartridges
Xiang-yuan Huang et al.
Guang pu xue yu guang pu fen xi = Guang pu, 22(4), 627-630 (2003-08-27)
A new catalytic spectrophotometic method for the determination of trace chromium (VI) is reported in this paper. The method is based on the catalytic action of chromium (VI) on the oxidative coupling of p-Amino-N,N-dimethylaniline dihydrochloride and 1-Amino-8-naphthol-3,6-disulfonic acid to form
Veronica Verde et al.
Free radical research, 36(8), 869-873 (2002-11-08)
Oxidative stress has been clearly implicated in human disease by a growing body of scientific evidences. There is no ideal method for the measurement of this parameter. A possible strategy would be to measure simultaneously several biomarkers representing damage to
Kraiwan Punyain et al.
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 83(1), 368-378 (2011-09-20)
Organic radical cations form dicationic dimers in solution, observed experimentally as diamagnetic species in temperature-dependent EPR and low temperature UV/Vis spectroscopy. Dimerization of paraphenylenediamine, N,N-dimethyl-paraphenylenediamine and 2,3,5,6-tetramethyl-paraphenylenediamine radical cation in ethanol/diethylether mixture was investigated theoretically according to geometry, energetics and
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
V Fogliano et al.
Journal of agricultural and food chemistry, 47(3), 1035-1040 (1999-12-20)
A novel method for measuring the antioxidant activity using N, N-dimethyl-p-phenylenediamine (DMPD) was developed. The radical cation of this compound gives a stable colored solution and a linear inhibition of color formation can be observed in the presence of 0.
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