435767
Oxyde de deutérium
99 atom % D
Synonyme(s) :
Eau lourde, Eau-d2
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About This Item
Produits recommandés
Pureté isotopique
99 atom % D
Forme
liquid
Technique(s)
NMR: suitable
bio NMR: suitable
Point d'ébullition
101.4 °C (lit.)
Pf
3.8 °C (lit.)
Chaîne SMILES
[2H]O[2H]
InChI
1S/H2O/h1H2/i/hD2
Clé InChI
XLYOFNOQVPJJNP-ZSJDYOACSA-N
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Description générale
Deuterium oxide (D2O) also known as heavy water is deuterated water. It is safe and inexpensive source of deuterium (D) for the D/H exchange reactions. The equilibrium constant for the exchange of deuterium between hydrogen (H) and D2O molecules has been determined. Reports suggest that gelatin gels prepared in D2O show higher rigidity than gels prepared in water. The influence of temperature on the heat capacity of deuterium in crystalline and liquid state was studied calorimetrically and its melting point, enthalpy and entropy of fusion were determined. Its utility as a potential therapeutic agent in treating human pancreatic cancer has been studied.
Application
Deuterium oxide may be used in the following processes:
- As an NMR solvent.
- Preparation of β-deuterated alcohols.
- For the adsorption of neutrons in atomic reactors.
- Deuterium transfer agent in combination with hexamethyldisilane in the preparation of 1,2-dideuterioalkenes from alkynes.
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Code de la classe de stockage
10 - Combustible liquids
Classe de danger pour l'eau (WGK)
WGK 3
Point d'éclair (°F)
Not applicable
Point d'éclair (°C)
Not applicable
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NMR spectroscopy of saccharide-doped PAGAT dosimeters.
Journal of Physics. Conference Series, 573 (2015)
The Exchange Reaction of Hydrogen and Deuterium Oxide.
J. Chem. Phys. , 2(8), 548-548 (1934)
Thermodynamic properties of deuterium oxide in the temperature range from 6 to 350K.
The Journal of Chemical Thermodynamics, 38(7), 879-883 (2006)
Ruthenium-Catalyzed Regioselective Deuteration of Alcohols at the β-Carbon Position with Deuterium Oxide.
Chemistry (Weinheim An Der Bergstrasse, Germany), 17(49), 13918-13925 (2011)
Gelatin gels in deuterium oxide.
Food Hydrocolloids, 17(2), 207-210 (2003)
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