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Merck
모든 사진(3)

주요 문서

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P56003

Sigma-Aldrich

Pyrazine

≥99%

동의어(들):

1,4-Diazabenzene, 1,4-Diazine, Paradiazine, Piazine, p-Diazine

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모든 사진(3)

About This Item

실험식(Hill 표기법):
C4H4N2
CAS Number:
290-37-9
Molecular Weight:
80.09
Beilstein:
103905
EC Number:
206-027-6
MDL number:
MFCD00006122
UNSPSC 코드:
12352100
PubChem Substance ID:
24898676
NACRES:
NA.22

Quality Level

100

분석

≥99%

양식

crystals

bp

115-116 °C (lit.)

mp

50-56 °C (lit.)

density

1.031 g/mL at 25 °C (lit.)

SMILES string

c1cnccn1

InChI

1S/C4H4N2/c1-2-6-4-3-5-1/h1-4H

InChI key

KYQCOXFCLRTKLS-UHFFFAOYSA-N

유사한 제품을 찾으십니까? 방문 제품 비교 안내

일반 설명

Pyrazine is a 1,4-diazine and an electron-deficient N-heteroarene found in several natural products, APIs, agrochemicals, and functional materials.

애플리케이션

Pyrazine can be used:
  • As a bridging ligand in the synthesis of Cu(II) linear chain coordination complexes.
  • To prepare Cu(I) derived coordination polymers, which are used in the synthesis of metal-organic frameworks (MOFs).

픽토그램

Flame
GHS02

신호어

Danger

유해 및 위험 성명서

H228

Hazard Classifications

Flam. Sol. 1

Storage Class Code

4.1B - Flammable solid hazardous materials

WGK

WGK 3

Flash Point (°F)

131.0 °F - closed cup

Flash Point (°C)

55 °C - closed cup

개인 보호 장비

Eyeshields, Gloves, type P3 (EN 143) respirator cartridges

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시험 성적서(COA)

Lot/Batch Number
SHBN8562
SHBN5159
SHBM7074
SHBM5238
SHBL4420

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문서 라이브러리에서 최근에 구매한 제품에 대한 문서를 찾아보세요.

문서 라이브러리 방문

Pyrazine-bridged Cu (ii) chains: diaquabis (n-methyl-2-pyridone) copper (ii) perchlorate complexes
Kirkman-Davis E, et al.
Dalton Transactions, 49(39), 13693-13703 (2020)
Oleg V Larionov et al.
Organic letters, 16(3), 864-867 (2014-01-15)
A one-step transformation of heterocyclic N-oxides to 2-alkyl-, aryl-, and alkenyl-substituted N-heterocycles is described. The success of this broad-scope methodology hinges on the combination of copper catalysis and activation by lithium fluoride or magnesium chloride. The utility of this method
Nicole Favreau-Farhadi et al.
Journal of food science, 80(10), C2140-C2146 (2015-09-27)
Rosmarinic acid and Epigallocatechin gallate concentrations were studied as natural inhibitors of Maillard browning in glucose/glycine model systems, and in bakery rolls and applesauce. The concentrations of the inhibitors were varied to determine the highest level of inhibition without a
Gustavo Luis Leonardo Scalone et al.
Journal of agricultural and food chemistry, 63(22), 5364-5372 (2015-05-15)
Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the impact

프로토콜

GC Analysis of Volatiles in Roasted Coffee Beans on Omegawax® after SPME using a 50/30 µm DVB/Carboxen/PDMS Fiber

-Cymene; 2,5-Dimethylpyrrole; Acetoin, ≥96%, FCC, FG; 2,5-Dimethylpyrazine; 2,6-Dimethylpyrazine; 2-Ethylpyrazine, ≥98%, FG; 2,3-Dimethylpyrazine; 4-Heptanone; 3-Ethylpyridine; 2,3,5-Trimethylpyrazine; Furfural; Pyrrole; Furfuryl acetate; Linalool; Linalyl acetate; 5-Methylfurfural; γ-Butyrolactone; 2-Acetyl-1-methylpyrrole; Furfuryl alcohol; 2-Acetylpyrrole; Pyrrole-2-carboxaldehyde

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