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Sigma-Aldrich

3-(Methylthio)-1-propanol

98%

Synonym(e):

Methionol

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About This Item

Lineare Formel:
CH3S(CH2)3OH
CAS-Nummer:
505-10-2
Molekulargewicht:
106.19
EG-Nummer:
208-004-6
MDL-Nummer:
MFCD00036560
UNSPSC-Code:
12352100
PubChem Substanz-ID:
24859128
NACRES:
NA.22

Assay

98%

Form

liquid

Brechungsindex

n20/D 1.49 (lit.)

bp

89-90 °C/13 mmHg (lit.)

Dichte

1.03 g/mL at 25 °C (lit.)

SMILES String

CSCCCO

InChI

1S/C4H10OS/c1-6-4-2-3-5/h5H,2-4H2,1H3

InChIKey

CZUGFKJYCPYHHV-UHFFFAOYSA-N

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Anwendung

3-(Methylthio)-1-propanol can be used as a reactant to prepare:
  • Calix[4]arenes as amino acid chemosensors.
  • Amphiphilic reactive oxygen species (ROS) sensitive diblock copolymers, applicable as nanocarriers for photodynamic therapy and chemotherapy.
  • 3-(Methylsulfonyl)propyl thioacetate, which is used in the preparation of dipolar glass polymers for electronic and power applications.

Piktogramme

Exclamation mark
GHS07

Signalwort

Warning

Gefahreneinstufungen

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

Zielorgane

Respiratory system

Lagerklassenschlüssel

10 - Combustible liquids

WGK

WGK 3

Flammpunkt (°F)

195.8 °F - closed cup

Flammpunkt (°C)

91 °C - closed cup

Persönliche Schutzausrüstung

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

Analysenzertifikate (COA)

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Insect odorant receptors (ORs) show a limited functional expression in various heterologous expression systems including insect and mammalian cells. This may be in part due to the absence of key components driving the release of these proteins from the endoplasmic
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Plant, cell & environment, 42(4), 1368-1380 (2018-11-01)
The plant microbiota can affect host fitness via the emission of microbial volatile organic compounds (mVOCs) that influence growth and development. However, evidence of these molecules and their effects in plants from arid ecosystems is limited. We screened the mVOCs
JianCai Zhu et al.
Journal of agricultural and food chemistry, 63(34), 7499-7510 (2015-08-11)
The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography-olfactometry (GC-O) with the method of aroma intensity (AI) was employed to investigate the aroma-active compounds in tea infusions. The results
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Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic

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