推荐产品
等級
technical
化驗
≥90% (GC)
形狀
liquid
bp
233 °C/1 mmHg (lit.)
密度
0.956 g/mL at 20 °C (lit.)
官能基
ester
SMILES 字串
CCCCCCCC(=O)OCC(COC(=O)CCCCCCC)OC(=O)CCCCCCC
InChI
1S/C27H50O6/c1-4-7-10-13-16-19-25(28)31-22-24(33-27(30)21-18-15-12-9-6-3)23-32-26(29)20-17-14-11-8-5-2/h24H,4-23H2,1-3H3
InChI 密鑰
VLPFTAMPNXLGLX-UHFFFAOYSA-N
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儲存類別代碼
12 - Non Combustible Liquids
水污染物質分類（WGK）
awg
閃點（°F）
Not applicable
閃點（°C）
Not applicable
個人防護裝備
Eyeshields, Gloves
其他客户在看
Lysozyme entrapped within reverse hexagonal mesophases: physical properties and structural behavior.
Tehila Mishraki et al.
Colloids and surfaces. B, Biointerfaces, 75(1), 47-56 (2009-09-15)
A model protein (lysozyme) was incorporated into monoolein-based reverse hexagonal (H(II)) mesophase and its structure effects were characterized by small angle X-ray scattering, ATR-FTIR spectroscopy, and rheological measurements. Modifications in molecular organization of the H(II) mesophases as well as the
Ahmed Aloulou et al.
Biochimica et biophysica acta, 1771(12), 1446-1456 (2007-11-21)
The effects of various detergents and pH on the interfacial binding and activity of two fungal lipases from Yarrowia lipolytica (YLLIP2) and Thermomyces lanuginosus (TLL) were investigated using trioctanoin emulsions as well as monomolecular films spread at the air-water interface.
Maciej Pilarek et al.
Journal of biotechnology, 127(4), 736-744 (2006-09-30)
A new model of enzymatic 1,3-specific alcoholysis of triacylglycerols has been developed. The irreversibility of the acyl bounds cleavage in glycerides, a reversible monoglycerides isomerization and an irreversible enzyme deactivation have been assumed. The Ping Pong Bi Bi mechanism with
Idit Amar-Yuli et al.
The journal of physical chemistry. B, 112(13), 3971-3982 (2008-03-08)
This study reports on the formation of a low viscosity H(II) mesophase at room temperature upon addition of Transcutol (diethylene glycol mono ethyl ether) or ethanol to the ternary mixture of GMO (glycerol monooleate)/TAG (tricaprylin)/water. The microstructure and bulk properties
Gerrit A van Koningsveld et al.
Journal of agricultural and food chemistry, 54(17), 6419-6427 (2006-08-17)
In the present study emulsions were made with various potato protein preparations, which varied in protease inhibitor and patatin content. These emulsions were characterized with respect to average droplet size, plateau surface excess, and the occurrence of droplet aggregation. Droplet
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