2-Ethylpyrazine - Moligand™, 10 mM in DMSO , CAS No.13925-00-3

CAS: 13925-00-3 Cat. No.: E1500725 Fórmula: C₆H₈N₂ Peso molecular: 108.14 Beilstein Registry Number: 108200 Número EC: 237-691-5

GRADE & PURITY Moligand™, 10 mM in DMSO

Storage

Store at -80°C

Shipped In

Dry ice packs + Cold packs

Descripción general

2-Ethylpyrazine is an endogenous metabolite .

Specifications

Especificaciones y pureza

Moligand™, 10 mM in DMSO

Condiciones de almacenamiento de almacenamiento

Store at -80°C

Enviado en

Dry ice packs + Cold packs

Este producto requiere envío en cadena de frío. Los servicios terrestres y otros servicios económicos no están disponibles.

Grado

Moligand™

Nombres e identificadores

• Isómeros SMILES: CCC1=NC=CN=C1
• WGK Alemania: 3
• RTECS: UQ3330000
• Peso molecular: 108.14
• Beilstein: 108200
• Reaxy-Rn: 108200
• Reaxys-RN_link_address: https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=108200&ln=

Propiedades químicas y físicas

• Índice de refracción: 1.498(lit.)
• Punto de inflamación (°F): 73.4 °F
• Punto de inflamación (°C): 42°C(lit.)
• Punto de ebullición (°C): 152-153°C(lit.)

Referencias

1. Yanmei Zhu, Fushuang Xiang, Yuanyuan Su, Xue Jiang, Yipeng Cang, Wanjun Long, Wei Lan, Gaoqiong Deng, Hengye Chen, Yuanbin She, Haiyan Fu.  (2023)  Authenticity identification of high – Temperature Daqu Baijiu through multi-channel visual array sensor of organic dyes combined with smart phone App.  FOOD CHEMISTRY,      [PMID:37979267] [10.1016/j.foodchem.2023.137980]

2. Yanyang Wu, Jiabo Rao, Qing Yi, Zhihui Ma, Bin Wu, Kui Chen, Lijun Ji.  (2023)  Separation of 2-Phenylethanol from 1-Phenyl-2-propanol and 2-Ethylphenol by metal-organic framework functionalized with amino groups.  MICROPOROUS AND MESOPOROUS MATERIALS,      [PMID:] [10.1016/j.micromeso.2023.112806]

3. Yue Luo, Siyue Zhu, Jie Peng, Heping Cui, Qingrong Huang, Baojun Xu, Chi-Tang Ho.  (2023)  Feasibility Study of Amadori Rearrangement Products of Glycine, Diglycine, Triglycine, and Glucose as Potential Food Additives for Production, Stability, and Flavor Formation.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,      [PMID:38109376] [10.1021/acs.jafc.3c06250]