A34201
Allyl methyl sulfide
98%
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About This Item
Formule linéaire :
H2C=CHCH2SCH3
Numéro CAS:
Poids moléculaire :
88.17
Numéro CE :
Numéro MDL:
Code UNSPSC :
12352100
ID de substance PubChem :
Nomenclature NACRES :
NA.22
Produits recommandés
Pureté
98%
Forme
liquid
Indice de réfraction
n20/D 1.4714 (lit.)
Point d'ébullition
91-93 °C (lit.)
Densité
0.803 g/mL at 25 °C (lit.)
Température de stockage
2-8°C
Chaîne SMILES
CSCC=C
InChI
1S/C4H8S/c1-3-4-5-2/h3H,1,4H2,2H3
Clé InChI
NVLPQIPTCCLBEU-UHFFFAOYSA-N
Catégories apparentées
Mention d'avertissement
Danger
Mentions de danger
Conseils de prudence
Classification des risques
Flam. Liq. 2
Code de la classe de stockage
3 - Flammable liquids
Classe de danger pour l'eau (WGK)
WGK 3
Point d'éclair (°F)
64.4 °F - closed cup
Point d'éclair (°C)
18 °C - closed cup
Équipement de protection individuelle
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
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Les clients ont également consulté
Hsiao-Pei Chang et al.
Nutrition (Burbank, Los Angeles County, Calif.), 21(4), 530-536 (2005-04-07)
We investigated the inhibition of nitric oxide (NO) and prostaglandin E2 (PGE2) production by the garlic oil derivatives, diallyl sulfide (DAS), diallyl disulfide (DADS), and allyl methyl sulfide (AMS), in lipopolysaccharide (LPS)-activated RAW 264.7 cells. Cells were treated with LPS
Osamu Negishi et al.
Journal of agricultural and food chemistry, 52(17), 5513-5518 (2004-08-19)
Caffeoyl quinic acid (CQA) derivatives in ku-ding-cha, mate, coffee, and related plants were determined by HPLC. One ku-ding-cha contained a large amount of 3,5-dicaffeoylquinic acid (3,5-diCQA, 10.6% in dry weight) as well as 3-CQA (1.7%), 4-CQA (1.1%), 5-CQA (6.3%), 3,4-diCQA
N D Kim et al.
Biochemical pharmacology, 47(3), 541-547 (1994-02-09)
The effects of organosulfur compounds including allylsulfide (AS), allylmercaptan (AM) and allylmethylsulfide (AMS) on the expression of microsomal epoxide hydrolase (mEH) protein and its mRNA were examined in rats. The levels of mEH induction were examined with or without concomitant
Jen-Chieh Tsai et al.
Molecules (Basel, Switzerland), 24(6) (2019-03-23)
The mechanism of hepatoprotective compounds is usually related to its antioxidant or anti-inflammatory effects. Black garlic is produced from garlic by heat treatment and its anti-inflammatory activity has been previously reported. Therefore, the aim of this study was to investigate
Larry D Lawson et al.
Journal of agricultural and food chemistry, 53(6), 1974-1983 (2005-03-17)
Progress in establishing systemic pharmacological effects for fresh, crushed garlic (Allium sativum L) in humans has been hindered by (1) the inability to measure allicin bioavailability, (2) lack of direct evidence that allicin has significant systemic activity at doses of
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