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Merck

P5561

Sigma-Aldrich

丙酸

BioReagent, suitable for insect cell culture, ~99%

别名:

Propanoic acid, Propanyl acid, 初油酸

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About This Item

线性分子式:
CH3CH2COOH
CAS号:
分子量:
74.08
Beilstein:
506071
EC號碼:
MDL號碼:
分類程式碼代碼:
12352207
PubChem物質ID:
NACRES:
NA.71

蒸汽密度

2.55 (vs air)

品質等級

蒸汽壓力

2.4 mmHg ( 20 °C)

產品線

BioReagent

化驗

~99%

自燃溫度

955 °F

expl. lim.

12.1 %

技術

cell culture | insect: suitable

折射率

n20/D 1.386 (lit.)

bp

141 °C (lit.)

mp

−24-−23 °C (lit.)

溶解度

H2O: soluble

密度

0.99 g/mL at 25 °C (lit.)
0.993 g/mL at 25 °C (lit.)

SMILES 字串

CCC(O)=O

InChI

1S/C3H6O2/c1-2-3(4)5/h2H2,1H3,(H,4,5)

InChI 密鑰

XBDQKXXYIPTUBI-UHFFFAOYSA-N

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一般說明

丙酸(PA)是一种天然羧酸,它在纯态下是一种无色的腐蚀性液体,具有难闻的气味。它可与水混溶。工业上以羰基镍作为催化剂,通过乙烯的加氢羧化作用制备丙酸。已有研究发现PA可减少食物摄入量、降低血浆和肝脏的脂肪酸含量、改善组织胰岛素敏感性并发挥免疫抑制作用。丙酸是一种出色的原材料,因为它稳定、廉价且安全,甚至可以用作食品添加剂。

應用

用于昆虫细胞培养,抑制霉菌生长。

訊號詞

Danger

危險聲明

危險分類

Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1B - STOT SE 3

標靶器官

Respiratory system

儲存類別代碼

3 - Flammable liquids

水污染物質分類(WGK)

WGK 1

閃點(°F)

129.2 °F - closed cup

閃點(°C)

54 °C - closed cup

個人防護裝備

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter


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Nucleophilic ?-Carbon Activation of Propionic Acid as a 3-Carbon Synthon by Carbene Organocatalysis
Jin, Zhichao, et al.
Chemistry?A European Journal, 21 (26), 9360-9363 (2015)
Flour and Breads and their Fortification in Health and Disease Prevention.
Victor R. Preedy, Ronald Ross Watson, Vinood B
Technology & Engineering, 476-476 (2011)
Biological effects of propionic acid in humans; metabolism, potential applications and underlying mechanisms
Sa'ad, H., et al.
Molecular and Cellular Biology, 1801 (11), 1175-1183 (2010)
Sa'ad H Al-Lahham et al.
Biochimica et biophysica acta, 1801(11), 1175-1183 (2010-08-10)
Undigested food is fermented in the colon by the microbiota and gives rise to various microbial metabolites. Short-chain fatty acids (SCFA), including acetic, propionic and butyric acid, are the principal metabolites produced. However, most of the literature focuses on butyrate
Eddy J Smid et al.
Current opinion in biotechnology, 24(2), 148-154 (2012-12-12)
Most known natural and industrial food fermentation processes are driven by either simple or complex communities of microorganisms. Obviously, these fermenting microbes will not only interact with the fermentable substrate but also with each other. These microbe-microbe interactions are complex

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