W401501
Pyrazine
≥99%, FG
동의어(들):
1,4-diazabenzene, 1,4-diazine, p-diazine
로그인조직 및 계약 가격 보기
크기 선택
제품정보 (DICE 배송 시 비용 별도)
실험식(Hill 표기법):
C4H4N2
CAS 번호:
Molecular Weight:
80.09
FEMA Number:
4015
Beilstein:
103905
EC Number:
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
14.144
NACRES:
NA.21
Grade:
FG
Kosher
Kosher
생물학적 소스
synthetic
Grade
FG
Kosher
규정 준수
EU Regulation 1334/2008 & 872/2012
분석
≥99%
bp
115-116 °C (lit.)
mp
50-56 °C (lit.)
density
1.031 g/mL at 25 °C (lit.)
응용 분야
flavors and fragrances
문건
see Safety & Documentation for available documents
식품 알레르기항원
no known allergens
감각 수용성의
pungent; nutty
SMILES string
c1cnccn1
InChI
1S/C4H4N2/c1-2-6-4-3-5-1/h1-4H
InChI key
KYQCOXFCLRTKLS-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
신호어
Danger
유해 및 위험 성명서
Hazard Classifications
Flam. Sol. 1
Storage Class Code
4.1B - Flammable solid hazardous materials
WGK
WGK 3
Flash Point (°F)
131.0 °F - closed cup
Flash Point (°C)
55 °C - closed cup
개인 보호 장비
dust mask type N95 (US), Eyeshields, Gloves
Emily J Dennis et al.
Nature, 562(7725), 119-123 (2018-09-28)
DEET (N,N-diethyl-meta-toluamide) is a synthetic chemical identified by the US Department of Agriculture in 1946 in a screen for repellents to protect soldiers from mosquito-borne diseases1,2. Since its discovery, DEET has become the world's most widely used arthropod repellent and
Nicole Favreau-Farhadi et al.
Journal of food science, 80(10), C2140-C2146 (2015-09-27)
Rosmarinic acid and Epigallocatechin gallate concentrations were studied as natural inhibitors of Maillard browning in glucose/glycine model systems, and in bakery rolls and applesauce. The concentrations of the inhibitors were varied to determine the highest level of inhibition without a
Gustavo Luis Leonardo Scalone et al.
Journal of agricultural and food chemistry, 63(22), 5364-5372 (2015-05-15)
Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the impact
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