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

CAS: 13925-00-3 Cat. No.: E1500725 Formule: C₆H₈N₂ Poids moléculaire: 108.14 Beilstein Registry Number: 108200 Numéro CE: 237-691-5

GRADE & PURITY Moligand™, 10 mM in DMSO

Storage

Store at -80°C

Shipped In

Dry ice packs + Cold packs

Vue d’ensemble

2-Ethylpyrazine is an endogenous metabolite .

Specifications

Spécifications et pureté

Moligand™, 10 mM in DMSO

Conditions de stockage de stockage

Store at -80°C

Expédié en

Dry ice packs + Cold packs

Ce produit nécessite l'expédition en chaîne froide. Les services terrestres et autres services économiques ne sont pas disponibles.

Grade

Moligand™

Noms et identifiants

• Isomères SMILES: CCC1=NC=CN=C1
• WGK Allemagne: 3
• RTECS: UQ3330000
• Poids moléculaire: 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=

Propriétés chimiques et physiques

• Indice de réfraction: 1.498(lit.)
• Point d'éclair (°F): 73.4 °F
• Point d'éclair (°C): 42°C(lit.)
• Point d'ébullition (°C): 152-153°C(lit.)

Références

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]