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詳細
2,4-ヘプタジエナールは、酸化的悪臭の特異的なマーカーです。また、潜在的な藻類代謝物です。
シグナルワード
Danger
危険有害性情報
危険有害性の分類
Acute Tox. 3 Dermal - Acute Tox. 4 Oral - Skin Irrit. 2
保管分類コード
6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
WGK
WGK 3
引火点(°F)
143.6 °F - closed cup
引火点(℃)
62 °C - closed cup
個人用保護具 (PPE)
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
適用法令
試験研究用途を考慮した関連法令を主に挙げております。化学物質以外については、一部の情報のみ提供しています。 製品を安全かつ合法的に使用することは、使用者の義務です。最新情報により修正される場合があります。WEBの反映には時間を要することがあるため、適宜SDSをご参照ください。
消防法
第4類:引火性液体
第二石油類
危険等級III
非水溶性液体
Jan Code
180548-BULK:
180548-VAR:
180548-1G:
180548-5G:
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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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