추천 제품
동위원소 순도
99 atom % D
Quality Level
분석
≥98.5%
형태
liquid
expl. lim.
0.34-6.3 % (lit.)
기술
GC/MS: suitable
NMR: suitable
refractive index
n20/D 1.492 (lit.)
bp
135 °C (lit.)
mp
13 °C (lit.)
density
0.948 g/mL at 25 °C (lit.)
질량 이동
M+10
SMILES string
[2H]c1c([2H])c(c([2H])c([2H])c1C([2H])([2H])[2H])C([2H])([2H])[2H]
InChI
1S/C8H10/c1-7-3-5-8(2)6-4-7/h3-6H,1-2H3/i1D3,2D3,3D,4D,5D,6D
InChI key
URLKBWYHVLBVBO-ZGYYUIRESA-N
일반 설명
p-Xylene-d10 is a deuterated derivative of p-xylene. It has an isotopic purity of 98atom%D. A series of solutions of p-xylene dissolved in the first 12 members of the 4-n-alkyloxy-4′-cyanobiphenyls (NOCB) were prepared. Principal components Szz and Sxx - Syy of the second rank orientational ordering matrix of these solutions were determined by deuterium NMR analysis. It is an anthropogenic volatile organic compounds (VOC), which is useful for the formation of secondary organic aerosol (SOA).
애플리케이션
p-Xylene-d10 may be used as an internal standard (IS) for GC/MS analysis of volatile organic compounds in the emissions from a landfill.
신호어
Danger
유해 및 위험 성명서
Hazard Classifications
Acute Tox. 4 Dermal - Acute Tox. 4 Inhalation - Aquatic Chronic 3 - Asp. Tox. 1 - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
표적 기관
Respiratory system
Storage Class Code
3 - Flammable liquids
WGK
WGK 2
Flash Point (°F)
77.0 °F - closed cup
Flash Point (°C)
25.00 °C - closed cup
이미 열람한 고객
Evolution of the complex refractive index in the near UV spectral region in ageing secondary organic aerosol.
Atmospheric Chemistry and Physics Discussions, 14, 4149-4187 (2014)
Characterisation of odorants emissions from landfills by SPME and GC/MS.
Chemosphere, 51(5), 357-368 (2003)
Dependence of solute orientational order on the structure and orientational order of the liquid crystal solvent. A deuterium NMR study of p-xylene-d10 dissolved in a series of 4-n-alkyloxy-4'-cyanobiphenyls.
Liq. Cryst., 5(3), 953-967 (1989)
The crystal structures of m-xylene and p-xylene, C8D10, at 4.5 K.
Journal of Molecular Structure, 524(1), 121-128 (2000)
Food chemistry, 285, 347-354 (2019-02-25)
Tea aroma is determined by the nature of the plant, the production processes, and many other factors influencing its formation and release. The objective of this study was to investigate the impact of manufacturing processes on the aroma composition of
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