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Merck

233633

Sigma-Aldrich

4-乙基苯甲醛

98%

别名:

对乙基苯甲醛

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About This Item

线性分子式:
C2H5C6H4CHO
CAS号:
分子量:
134.18
EC號碼:
MDL號碼:
分類程式碼代碼:
12352100
PubChem物質ID:
NACRES:
NA.22

品質等級

化驗

98%

形狀

liquid

折射率

n20/D 1.539 (lit.)

bp

221 °C (lit.)

密度

0.979 g/mL at 25 °C (lit.)

官能基

aldehyde

SMILES 字串

[H]C(=O)c1ccc(CC)cc1

InChI

1S/C9H10O/c1-2-8-3-5-9(7-10)6-4-8/h3-7H,2H2,1H3

InChI 密鑰

QNGNSVIICDLXHT-UHFFFAOYSA-N

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一般說明

4-乙基苯甲醛是消毒的一种副产物。4-乙基苯甲醛抑制蘑菇酪氨酸酶双酚酶活性的动力学常数(KI)已被研究

應用

4-乙基苯甲醛已被用于在微波辐射下的4,4′-二氨基三苯甲烷的合成,其可用于平行库合成

象形圖

Exclamation mark

訊號詞

Warning

危險聲明

危險分類

Acute Tox. 4 Oral

儲存類別代碼

10 - Combustible liquids

水污染物質分類(WGK)

WGK 3

閃點(°F)

197.6 °F - closed cup

閃點(°C)

92 °C - closed cup

個人防護裝備

Eyeshields, Gloves, type ABEK (EN14387) respirator filter


从最新的版本中选择一种:

分析证书(COA)

Lot/Batch Number

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Microwave-assisted synthesis of 4, 4'-diaminotriphenylmethanes.
Guzman-Lucero D, et al.
Tetrahedron Letters, 46(7), 1119-1122 (2005)
Gergely Rácz et al.
Pathology oncology research : POR, 18(3), 579-584 (2011-12-14)
Disinfection of raw water is essential to the production of drinking water. However, by-products of disinfection may exert toxic effects. The potential toxic effects of two of these compounds, 4-ethylbenzaldehyde (EBA) and 2,4-difluoroaniline (DFA) were investigated using the zebrafish (Danio
M Jiménez et al.
Journal of agricultural and food chemistry, 49(8), 4060-4063 (2001-08-22)
A kinetic study of the inhibition of mushroom tyrosinase by 4-substituted benzaldehydes showed that these compounds behave as classical competitive inhibitors, inhibiting the oxidation of L-3,4-dihydroxyphenylalanine (L-DOPA) by mushroom tyrosinase (o-diphenolase activity). The kinetic parameter (K(I)) characterizing this inhibition was
Eduardo Coelho et al.
Food research international (Ottawa, Ont.), 116, 249-257 (2019-02-06)
Cooperage wood is a porous material and beverages exchange compounds with it by penetrating into its pores. This work demonstrates the enrichment of wood with wine during ageing. Three oak varieties were cut into different sized chips and immersed in
Yunzi Feng et al.
Food chemistry, 265, 274-280 (2018-06-10)
Two types of chicken broth, broiler broth (BB) and native chicken broth (NCB), were used to analyse their differences in aroma by gas chromatography-olfactometry/mass spectrometry (GC-O/MS). NCB contained more complex volatiles and exhibited a richer aromatic profile compared with BB.

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