2,4-D-Butylester-Lösung - analytischer Standard, 100ug/ml in Hexan , CAS No.94-80-4

CAS: 94-80-4 Cat. No.: D117651 Summenformel: C₁₂H₁₄Cl₂O₃ Molekulargewicht: 277.15 EG-Nummer: 202-364-8

GRADE & PURITY Analytical standard, 100ug/ml in hexane

Synonyms

2,4-Dichlorphenoxyacetat | 2,4-Dichlorphenoxyessigsäurebutylester | Butyl-2,4-dichlorphenoxyacetat

Storage

Raumtemperatur, getrocknet

Shipped In

Normal

Specifications

Synonyme

2,4-Dichlorphenoxyacetat | 2,4-Dichlorphenoxyessigsäurebutylester | Butyl-2,4-dichlorphenoxyacetat

Spezifikationen & Reinheit

analytischer Standard, 100ug/ml in Hexan

Storage

Raumtemperatur, getrocknet

Verschickt in

Normal

Note

Analytischer Standard

Namen und Kennungen

• Isomere SMILES: CCCCOC(=O)COC1=C(C=C(C=C1)Cl)Cl
• UN-Nummer: 3082
• Verpackungsgruppe: III
• Molekulargewicht: 277.15
• Reaxy-Rn: 2056085
• Reaxys-RN_link_address: https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=2056085&ln=

Chemische und physikalische Eigenschaften

• Flammpunkt (°C): 48℃
• Siedepunkt (°C): 146-147°C
• Schmelzpunkt (°C): 9°C

Referenzen

1. Junxin Zhao, Shichang Liu, Yifang Gao, Maomao Ma, Xianghui Yan, Ding Cheng, Dongman Wan, Zheling Zeng, Ping Yu, Deming Gong.  (2021)  Characterization of a novel lipase from Bacillus licheniformis NCU CS-5 for applications in detergent industry and biodegradation of 2,4-D butyl ester.  INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,      [PMID:33548313] [10.1016/j.ijbiomac.2021.01.214]

2. Long Zhang, Ping Hang, Xi-Yi Zhou, Wen-Jing Qiao, Jian-Dong Jiang.  (2020)  Enantioselective Catabolism of the Two Enantiomers of the Phenoxyalkanoic Acid Herbicide Dichlorprop by Sphingopyxis sp. DBS4.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,      [PMID:32530641] [10.1021/acs.jafc.0c01066]

3. Tianfu Wei, Gongke Li, Zhuomin Zhang.  (2018)  A covalently cross-linked microporous polymer based micro-solid phase extraction for online analysis of trace pesticide residues in citrus fruits.  JOURNAL OF SEPARATION SCIENCE,  42  (4): (888-896).  [PMID:30556362] [10.1002/jssc.201801044]

4. Xu-Hui Huang, Yu-Ying Zhang, Ming Zhu, Da-Yong Zhou, Ming Du, Bei-Wei Zhu, Xiu-Ping Dong, Ian Fisk, Lei Qin.  (2020)  The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup.  Food & Function,  12  (4): (1626-1638).  [PMID:33476357] [10.1039/D0FO02615H]