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Merck
모든 사진(1)

문서

W349518

Sigma-Aldrich

1,6-Hexanedithiol

≥97%, FG

동의어(들):

1,6-Dimercaptohexane, DMH, Hexamethylene dimercaptan

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About This Item

Linear Formula:
HS(CH2)6SH
CAS Number:
Molecular Weight:
150.31
FEMA Number:
3495
Beilstein:
1732507
EC Number:
유럽평의회 번호:
11486
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
12.067
NACRES:
NA.21

생물학적 소스

synthetic

Quality Level

Grade

FG
Halal
Kosher

규정 준수

EU Regulation 1334/2008 & 178/2002

vapor pressure

~1 mmHg ( 20 °C)

분석

≥97%

refractive index

n20/D 1.511 (lit.)

bp

118-119 °C/15 mmHg (lit.)

mp

−21 °C (lit.)

density

0.983 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

burnt; fatty; meaty

SMILES string

SCCCCCCS

InChI

1S/C6H14S2/c7-5-3-1-2-4-6-8/h7-8H,1-6H2

InChI key

SRZXCOWFGPICGA-UHFFFAOYSA-N

유사한 제품을 찾으십니까? 방문 제품 비교 안내

일반 설명

1,6-Hexanedithiol is a volatile sulfur compound mainly used in chicken flavorings for its meat flavor.

애플리케이션


  • Magnetoresistance originated from the Au/S interface in Au/1,6-hexanedithiol/Au single-molecule junctions at room temperature.: This study demonstrates the potential of 1,6-hexanedithiol in creating single-molecule junctions that exhibit magnetoresistance at room temperature. Such findings could revolutionize the development of molecular electronics by enhancing the functional properties of these junctions for more efficient and scalable applications (Andika et al., 2023).

  • Sensitivity investigation of a biosensor with resonant coupling of propagating surface plasmons to localized surface plasmons in the near infrared region.: This research highlights the use of 1,6-hexanedithiol in enhancing the sensitivity of plasmonic biosensors. The thiol′s ability to bridge nanoparticles enhances surface plasmon resonance, critical for developing highly sensitive diagnostic tools (Wang et al., 2023).

  • Facile Synthesis of Light-Switchable Polymers with Diazocine Units in the Main Chain.: In this innovative work, 1,6-hexanedithiol is employed to synthesize light-switchable polymers, showcasing its utility in creating responsive materials. These polymers have potential applications in smart coatings and adaptive materials, adjusting properties in response to environmental stimuli (Li et al., 2023).

  • Conjugation monitoring of gold nanoparticles with alkanedithiols by capillary zone electrophoresis.: This study utilizes 1,6-hexanedithiol for the conjugation of gold nanoparticles, illustrating its effectiveness in facilitating stable and reproducible nanoconjugates. Such capabilities are essential for the advancement of nanotechnology applications in medicine and materials science (Takayanagi et al., 2023).

  • Enhanced charge transport across molecule-nanoparticle-molecule sandwiches.: Research demonstrates that 1,6-hexanedithiol can significantly enhance charge transport in nanoparticle assemblies, suggesting its role in developing more efficient energy transfer systems for electronic devices and solar cells (Zhou et al., 2023).

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point (°F)

195.8 °F - closed cup

Flash Point (°C)

91 °C - closed cup

개인 보호 장비

Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)


시험 성적서(COA)

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문서 라이브러리 방문

Study on thesynthesis of 1, 6-hexanedithiol
Baoguo S, et al.
Fine Chemicals / ????, 2 (1996)
Rieke Koll et al.
Nanoscale, 11(9), 3847-3854 (2019-02-14)
We present a platform for the encapsulation of superparamagnetic iron oxide nanocrystals (SPIONs) with a highly stable diblock copolymer shell allowing a homogeneous dispersion of the nanocrystals into a polymer matrix in the resulting nanocomposites. High polymer shell stability was
Natural and simulated meat flavors (with particular reference to beef).
MacLeod G, et al.
Critical Reviews in Food Science and Nutrition, 14(4), 309-437 (1981)
Volatile sulfur compounds contributing to meat flavour. Part. I. Components identified in boiled meat.
Garbusov V, et al.
Molecular Nutrition And Food Research, 20(3), 235-241 (1976)
The role of sulfur compounds in food flavor part III: Thiols.
Maga JA & Katz I.
Critical Reviews in Food Science and Nutrition, 7(2), 147-192 (1976)

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