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Quality Level
Assay
98%
bp
265-266 °C (lit.)
mp
92-97 °C (lit.)
SMILES string
Cc1c[nH]c2ccccc12
InChI
1S/C9H9N/c1-7-6-10-9-5-3-2-4-8(7)9/h2-6,10H,1H3
InChI key
ZFRKQXVRDFCRJG-UHFFFAOYSA-N
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Hazard Statements
Precautionary Statements
Hazard Classifications
Aquatic Chronic 2
Storage Class Code
11 - Combustible Solids
WGK
WGK 2
Flash Point(F)
269.6 °F
Flash Point(C)
132 °C
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
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Expression of water soluble proteins of fresh pork Longissimus thoracis from 4 pure breed pigs (Duroc, Large White, Landrace, and Piétrain) was studied to identify candidate protein markers for meat quality. Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry (SELDI-TOF-MS) was used
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High levels of androstenone and skatole in fat tissues are considered the primary causes of boar taint, an unpleasant odour and flavour of the meat from non-castrated male pigs. The aim of this article is to review our current knowledge
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