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518050

Sigma-Aldrich

3,5-Dimethylbenzaldehyde

97%

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About This Item

Linear Formula:
(CH3)2C6H3CHO
CAS Number:
5779-95-3
Molecular Weight:
134.18
MDL number:
MFCD00082777
UNSPSC Code:
12352100
PubChem Substance ID:
24873997
NACRES:
NA.22
Pricing and availability is not currently available.

Quality Level

100

Assay

97%

refractive index

n20/D 1.538 (lit.)

bp

232 °C (lit.)

density

0.998 g/mL at 25 °C (lit.)

functional group

aldehyde

SMILES string

Cc1cc(C)cc(C=O)c1

InChI

1S/C9H10O/c1-7-3-8(2)5-9(4-7)6-10/h3-6H,1-2H3

InChI key

NBEFMISJJNGCIZ-UHFFFAOYSA-N

Related Categories

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point(F)

210.2 °F - closed cup

Flash Point(C)

99.00 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
MKBT1910V
MKBG1639V
MKBC1192
04717CE
03128BE

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Sigma-Aldrich

515396

3,5-Dibromobenzaldehyde

1-Bromo-3,5-dimethylbenzene 97%

Sigma-Aldrich

276316

1-Bromo-3,5-dimethylbenzene

Design and synthesis of novel chiral pyrrolidine-based diamines with C2-symmetry.
Nakajima M, et al.
Tetrahedron, 49(43), 9735-9750 (1993)
H Tanaka et al.
Journal of medicinal chemistry, 38(15), 2860-2865 (1995-07-21)
Several 6-benzyl analogs of 1-[(2-hydroxyethoxy)methyl]-6-(phenylthio)thymine (1; HEPT) were synthesized and evaluated for their anti-HIV-1 activity. LDA (lithium diisopropylamide) lithiation of 5-ethyluracil derivatives 7 and 8 and subsequent reaction with an aryl aldehyde gave 6-(arylhydroxymethyl)-5-ethyluracil derivatives 9-12. 6-(Arylhydroxymethyl)-5-isopropyluracil derivatives 15-18 were
A new substrate for the Biginelli cyclocondensation: direct preparation of 5-unsubstituted 3,4-dihydropyrimidin-2(1H)-ones from a beta-keto carboxylic acid
Bussolari et al.
The Journal of organic chemistry, 65(20), 6777-6779 (2000-10-29)
Kejing An et al.
Food chemistry, 301, 125282-125282 (2019-08-07)
The main contributors to the cooked off-flavor in heat-sterilized lychee juice (HLJ) were studied by means of molecular sensory science. The HLJ which elicited cooked cabbage/potato and onion/garlic off-flavor was compared with fresh lychee juice (FLJ) having desired sensory attributes

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