推荐产品
蒸汽密度
2.5 (vs air)
蒸汽壓力
66 mmHg ( 4.4 °C)
化驗
98%
形狀
liquid
自燃溫度
384 °F
expl. lim.
10 %, 25 °F
2 %, 32 °F
折射率
n20/D 1.374 (lit.)
bp
63 °C (lit.)
mp
−65 °C (lit.)
溶解度
60 g/L at 25 °C
密度
0.79 g/mL at 25 °C (lit.)
官能基
aldehyde
儲存溫度
2-8°C
SMILES 字串
[H]C(=O)C(C)C
InChI
1S/C4H8O/c1-4(2)3-5/h3-4H,1-2H3
InChI 密鑰
AMIMRNSIRUDHCM-UHFFFAOYSA-N
正在寻找类似产品? 访问 产品对比指南
訊號詞
Danger
危險聲明
危險分類
Eye Irrit. 2 - Flam. Liq. 2
儲存類別代碼
3 - Flammable liquids
水污染物質分類（WGK）
WGK 1
閃點（°F）
-11.2 °F - closed cup
閃點（°C）
-24 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves
其他客户在看
Bettina M Pause et al.
Psychophysiology, 40(2), 209-225 (2003-06-25)
The aim of the present study was to investigate the similarities and differences in the olfactory and visual processing of emotional stimuli in healthy subjects and in patients with major depressive disorder (MDD). Twenty-five inpatients were investigated after admission to
Atsushi Sato et al.
Chemical communications (Cambridge, England), (46)(46), 6242-6244 (2008-12-17)
Phenylalanine lithium salt was found to be an effective catalyst for asymmetric Michael addition of isobutyraldehyde with beta-nitroalkenes to give quaternary carbon-containing nitroalkanes.
Henrietta A Headlam et al.
Free radical biology & medicine, 36(9), 1175-1184 (2004-04-15)
Exposure of proteins to radicals in the presence of O2 gives both side-chain oxidation and backbone fragmentation. These processes can be interrelated, with initial side-chain oxidation giving rise to backbone damage via transfer reactions. We have shown previously that alkoxyl
Bram Sercu et al.
Journal of the Air & Waste Management Association (1995), 55(8), 1217-1227 (2005-09-29)
Biofiltration has been increasingly used for cleaning waste gases, mostly containing low concentrations of odorous compounds. To expand the application area of this technology, the biofiltration of higher pollutant loading rates has to be investigated. This article focuses on the
Bart A Smit et al.
Journal of agricultural and food chemistry, 52(5), 1263-1268 (2004-03-05)
Formation of flavor compounds from branched-chain alpha-keto acids in fermented foods such as cheese is believed to be mainly an enzymatic process, while the conversion of phenyl pyruvic acid, which is derived from phenylalanine, also proceeds chemically. In this research
我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
联系技术服务部门