모든 사진(1)
About This Item
실험식(Hill 표기법):
C4H5N
CAS Number:
Molecular Weight:
67.09
FEMA Number:
3386
Beilstein:
1159
EC Number:
유럽평의회 번호:
2381
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
14.041
NACRES:
NA.21
감각 수용성의:
nutty; ethereal; sweet
Grade:
FG
생물학적 소스:
synthetic
Agency:
meets purity specifications of JECFA
식품 알레르기항원:
no known allergens
추천 제품
생물학적 소스
synthetic
Quality Level
Grade
FG
Agency
meets purity specifications of JECFA
규정 준수
EU Regulation 1334/2008 & 872/2012
FCC
FDA 21 CFR 110
vapor density
2.31 (vs air)
분석
≥98%
refractive index
n20/D 1.508 (lit.)
bp
131 °C (lit.)
mp
−23 °C (lit.)
density
0.967 g/mL at 25 °C (lit.)
응용 분야
flavors and fragrances
문건
see Safety & Documentation for available documents
식품 알레르기항원
no known allergens
감각 수용성의
nutty; ethereal; sweet
저장 온도
2-8°C
SMILES string
c1cc[nH]c1
InChI
1S/C4H5N/c1-2-4-5-3-1/h1-5H
InChI key
KAESVJOAVNADME-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
Pyrrole is one of the flavor compounds that is formed in thermally processed foods due to the Maillard reaction.
애플리케이션
<ul>
<li><strong>Can neonicotinoid and pyrrole insecticides manage malaria vector resistance in high pyrethroid resistance areas in Côte d′Ivoire</strong>: This research evaluates the effectiveness of pyrrole insecticides in controlling malaria vectors in regions with high pyrethroid resistance. The findings suggest that these insecticides can play a significant role in integrated vector management strategies to combat malaria (Ekra et al., 2024).</li>
</ul>
<li><strong>Can neonicotinoid and pyrrole insecticides manage malaria vector resistance in high pyrethroid resistance areas in Côte d′Ivoire</strong>: This research evaluates the effectiveness of pyrrole insecticides in controlling malaria vectors in regions with high pyrethroid resistance. The findings suggest that these insecticides can play a significant role in integrated vector management strategies to combat malaria (Ekra et al., 2024).</li>
</ul>
신호어
Danger
유해 및 위험 성명서
Hazard Classifications
Acute Tox. 3 Oral - Acute Tox. 4 Inhalation - Eye Dam. 1 - Flam. Liq. 3
Storage Class Code
3 - Flammable liquids
WGK
WGK 2
Flash Point (°F)
96.8 °F - closed cup
Flash Point (°C)
36 °C - closed cup
개인 보호 장비
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
이미 열람한 고객
The Maillard reaction: source of flavour in thermally processed foods.
Mottram DS.
Flavours and Fragrances, 269-283 (2007)
Pyrroles in foods.
Maga JA.
Journal of Agricultural and Food Chemistry, 29(4), 691-694 (1981)
Flavor compounds formed during the Maillard reaction.
Mottram DS.
ACS Symp. Ser., 543, 104?126-104?126 (1994)
Woo Young Hong et al.
Biomaterials, 35(36), 9573-9580 (2014-09-07)
Here, we propose an integrated multifunctional system constructed by conductive disulfide-biotin-doped polypyrrole nanowires (SS-biotin-Ppy NWs) for capture, release, and in situ quantification of circulating tumor cells (CTCs). A well-ordered three-dimensional nanowire structure equipped with a monoclonal antibody offers a significant
Xuejiao Song et al.
Small (Weinheim an der Bergstrasse, Germany), 11(32), 3932-3941 (2015-05-01)
Conjugated polymers with strong absorbance in the near-infrared (NIR) region have been widely explored as photothermal therapy agents due to their excellent photostability and high photothermal conversion efficiency. Herein, polypyrrole (PPy) nanoparticles are fabricated by using bovine serum albumin (BSA)
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