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180548

Sigma-Aldrich

2,4-Heptadienal

technical grade, 90%

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About This Item

Lineare Formel:
C2H5CH=CHCH=CHCHO
CAS-Nummer:
4313-03-5
Molekulargewicht:
110.15
Beilstein:
1699244
EG-Nummer:
224-328-0
MDL-Nummer:
MFCD00007005
UNSPSC-Code:
12352100
PubChem Substanz-ID:
24850874
NACRES:
NA.22

Qualität

technical grade

Qualitätsniveau

100

Assay

90%

Form

liquid

Brechungsindex

n20/D 1.534 (lit.)

bp

84-84.5 °C (lit.)

Dichte

0.881 g/mL at 25 °C (lit.)

Funktionelle Gruppe

aldehyde

Lagertemp.

2-8°C

SMILES String

CC\C=C\C=C\C=O

InChI

1S/C7H10O/c1-2-3-4-5-6-7-8/h3-7H,2H2,1H3/b4-3+,6-5+

InChIKey

SATICYYAWWYRAM-VNKDHWASSA-N

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Verwandte Kategorien

Allgemeine Beschreibung

2,4-Heptadienal is a specific marker of oxidative rancidity. It is also a potential algal metabolite.

Piktogramme

Skull and crossbones
GHS06

Signalwort

Danger

Gefahreneinstufungen

Acute Tox. 3 Dermal - Acute Tox. 4 Oral - Skin Irrit. 2

Lagerklassenschlüssel

6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects

WGK

WGK 3

Flammpunkt (°F)

143.6 °F - closed cup

Flammpunkt (°C)

62 °C - closed cup

Persönliche Schutzausrüstung

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Hier finden Sie alle aktuellen Versionen:

Analysenzertifikate (COA)

Lot/Batch Number
MKBV9643V
MKBP0441V
MKBK4459V
MKBH6271V
13213MC

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Yunyun Zhao et al.
Journal of environmental sciences (China), 25(12), 2361-2366 (2014-03-22)
A significant outbreak of fishy odor occurred in a reservoir located in Inner Mongolia, China, in the winter of 2011, and the odor rating, algal density and concentrations of some potential odorous compounds were monitored over a period of two
Satomi Shimoyoshi et al.
Nutrients, 11(7) (2019-07-25)
Sesame lignans, which are biologically active compounds present in sesame seeds and oil, are known to have neuroprotective effects in several models of brain dysfunction. However, the effects of sesame lignans on age-related brain dysfunction are not clear and were
Wakana Onuma et al.
Nutrition and cancer, 69(6), 855-861 (2017-07-19)
Colorectal cancer is one of the leading causes of death worldwide. Reactive oxygen species produce oxidative stress and contribute to colorectal carcinogenesis. Because dietary citrus has been shown to reduce oxidative stress, we investigated the effects of citrus peel extract
Rosario Zamora et al.
Food chemistry, 174, 89-96 (2014-12-23)
Nucleophilic degradation produced by reactive carbonyls plays a major role in food quality and safety. Nevertheless, these reactions are complex because reactive carbonyls are usually involved in various competitive reactions. This study describes the thermal degradation of 2-alkenals (2-pentenal and
Ai Suzuki-Iwashima et al.
Food chemistry, 334, 127588-127588 (2020-07-30)
A mixture of sphingoid bases (SPGs) was prepared from butter serum, a by-product of anhydrous milk fat production. The mixture comprised seven types of SPGs with C16 to C19 alkyl chains. These milk SPGs inhibited the oxidation of fish oil
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