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形狀
liquid
分子量
~17,250
黏度
500 cSt(25 °C)(lit.)
InChI
1S/C2H6OSi/c1-4(2)3/h1-2H3
InChI 密鑰
SEUDSDUUJXTXSV-UHFFFAOYSA-N
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應用
二甲基聚硅氧烷用于蛋白质色谱分析和亲和色谱分析。二甲基聚硅氧烷用于确定：肥胖者摄入热油后的餐后炎症反应会因酚类化合物的作用而降低。
无色透明的流体聚合物，在气相色谱分析中用作固定相和消泡剂。
儲存類別代碼
10 - Combustible liquids
水污染物質分類（WGK）
WGK 2
閃點（°F）
609.8 °F - closed cup
閃點（°C）
321 °C - closed cup
個人防護裝備
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
其他客户在看
A Perez-Herrera et al.
Molecular nutrition & food research, 56(3), 510-514 (2011-12-14)
Heating during the process of cooking alters the chemical properties of foods and may affect subsequent postprandial inflammation. We tested the effects of four meals rich in different oils subjected to heating on the postprandial inflammatory metabolism of peripheral blood
Vyacheslav N Fishman et al.
Chemosphere, 84(7), 913-922 (2011-07-09)
The applicability of three different Silphenylene Silicone co-polymer (Si-Arylene) GC stationary phases (J&W Scientific DB-5ms, Varian VF-5ms, and VF-Xms) has been evaluated for the separation of all 136 tetra- through the octa- chlorinated dibenzo-p-dioxins (PCDD) and chlorinated dibenzofurans (PCDF) from
Mara I Orozco et al.
Journal of agricultural and food chemistry, 59(13), 7194-7202 (2011-06-08)
The influence of deep frying, mimicked by 20 heating cycles at 180 °C (each cycle from ambient temperature to 180 °C maintained for 5 min), on the unsaponifiable fraction of vegetable edible oils represented by three characteristic families of compounds
我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
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