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等級
analytical standard
品質等級
蒸汽密度
5.5 (vs air)
蒸汽壓力
<0.1 mmHg ( 20 °C)
化驗
≥99.5% (GC)
儲存期限
limited shelf life, expiry date on the label
expl. lim.
9 %
技術
HPLC: suitable
gas chromatography (GC): suitable
折射率
n20/D 1.432 (lit.)
n20/D 1.432
bp
268-269 °C (lit.)
mp
9 °C (lit.)
密度
0.906 g/mL at 25 °C (lit.)
應用
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
格式
neat
官能基
carboxylic acid
運輸包裝
ambient
儲存溫度
room temp
SMILES 字串
CCCCCCCCC(O)=O
InChI
1S/C9H18O2/c1-2-3-4-5-6-7-8-9(10)11/h2-8H2,1H3,(H,10,11)
InChI 密鑰
FBUKVWPVBMHYJY-UHFFFAOYSA-N
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應用
訊號詞
Warning
危險聲明
危險分類
Eye Irrit. 2 - Skin Irrit. 2
儲存類別代碼
10 - Combustible liquids
水污染物質分類(WGK)
WGK 1
閃點(°F)
278.6 °F - Pensky-Martens closed cup
閃點(°C)
137 °C - Pensky-Martens closed cup
個人防護裝備
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
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实验方案
In this study, SPME was used for the analysis of free fatty acids in Parmesan cheese using a 65 μm Carbowax/divinylbenzene (DVB) SPME fiber. Headspace extraction of the cheese sample was conducted at 65 °C for 15 minutes and analyzed by GC with FID detection. SPME is ideal for analyzing the volatiles associated with solid food samples. The phase chemistry of the Nukol GC column provides excellent peak shape of acidic compounds.
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