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Key Documents

Q1603

Sigma-Aldrich

Quinoxaline

≥98%

Sinonimo/i:

1,4-Benzodiazine, Benzo[a]pyrazine, Benzopyrazine

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About This Item

Formula empirica (notazione di Hill):
C8H6N2
Numero CAS:
Peso molecolare:
130.15
Beilstein:
109351
Numero CE:
Numero MDL:
Codice UNSPSC:
12352100
ID PubChem:
NACRES:
NA.22

Livello qualitativo

Saggio

≥98%

P. eboll.

220-223 °C (lit.)

Punto di fusione

29-32 °C (lit.)

Densità

1.124 g/mL at 25 °C (lit.)

Stringa SMILE

c1ccc2nccnc2c1

InChI

1S/C8H6N2/c1-2-4-8-7(3-1)9-5-6-10-8/h1-6H
XSCHRSMBECNVNS-UHFFFAOYSA-N

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Codice della classe di stoccaggio

11 - Combustible Solids

Classe di pericolosità dell'acqua (WGK)

WGK 3

Dispositivi di protezione individuale

dust mask type N95 (US), Eyeshields, Gloves


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Pyrazine ≥99%

Sigma-Aldrich

P56003

Pyrazine

Phenazine 98%

Sigma-Aldrich

P13207

Phenazine

Mark T Bilodeau et al.
Bioorganic & medicinal chemistry letters, 18(11), 3178-3182 (2008-05-16)
A series of naphthyridine and naphthyridinone allosteric dual inhibitors of Akt1 and 2 have been developed. These compounds have been optimized to have potent dual activity against the activated kinase as well as the activation of Akt in cells. One
Wei Zhang et al.
Journal of agricultural and food chemistry, 67(22), 6350-6358 (2019-05-16)
α-Dicarbonyls are reactive intermediates formed during Maillard reactions and carbohydrate degradation. The formation of seven α-dicarbonyls was characterized in solutions containing dairy related carbohydrates (galactose, glucose, lactose, and galacto-oligosaccharides (GOS)) during incubations at 40 and 50 °C with and without
Neslihan Göncüoğlu Taş et al.
Journal of agricultural and food chemistry, 67(1), 415-424 (2018-12-12)
This study investigated the effect of roasting (150 °C for 30 min) and storage (12 months at 4 °C, 25 °C, and 25 °C in vacuum package), conditions of which are generally applied in the industry and markets, on the
F Docobo-Pérez et al.
Antimicrobial agents and chemotherapy, 59(9), 5602-5610 (2015-07-01)
The aim of this study was to improve the understanding of the pharmacokinetic-pharmacodynamic relationships of fosfomycin against extended-spectrum beta-lactamase (ESBL)-producing Escherichia coli strains that have different fosfomycin MICs. Our methods included the use of a hollow fiber infection model with
Aytül Hamzalıoğlu et al.
Food chemistry, 318, 126467-126467 (2020-03-08)
This study aims to investigate in depth the mechanism of acrylamide formation in coffee during roasting. For this purpose, a comprehensive kinetic model including the elementary steps for acrylamide formation was proposed. The changes in sucrose, reducing sugars, free amino

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