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Merck
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重要文件

558761

Sigma-Aldrich

2-碘吡啶

98%

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About This Item

經驗公式(希爾表示法):
C5H4IN
CAS號碼:
分子量::
205.00
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%

折射率

n20/D 1.6320 (lit.)

bp

52 °C (lit.)

密度

1.928 g/mL at 25 °C (lit.)

官能基

iodo

SMILES 字串

Ic1ccccn1

InChI

1S/C5H4IN/c6-5-3-1-2-4-7-5/h1-4H

InChI 密鑰

CCZWSTFVHJPCEM-UHFFFAOYSA-N

一般說明

2-碘吡啶可通过用碘三甲基硅烷处理而从2-氯吡啶或2-溴吡啶合成得到。

象形圖

Exclamation mark

訊號詞

Warning

危險聲明

危險分類

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

標靶器官

Respiratory system

儲存類別代碼

10 - Combustible liquids

水污染物質分類(WGK)

WGK 3

個人防護裝備

Eyeshields, Gloves


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分析證明 (COA)

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Lianzhong Luo et al.
Environmental toxicology and chemistry, 36(10), 2602-2613 (2017-03-18)
Oysters accumulate Zn as an adaptation to Zn exposure; however, it is not known whether male and female oysters respond differently to Zn exposure. Proteomic and real-time polymerase chain reaction analyses were used to investigate differential responses of male and
Vibrational assignments of 2-iodopyridine.
Sortur V, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy, 69(2), 604-611 (2008)
Photo-arylation. IV. Synthesis of 2-arylpyridines by photo-reaction of 2-iodopyridine with substituted benzenes.
Terashima M, et al.
Chemical & Pharmaceutical Bulletin, 33(3), 1009-1015 (1985)
Tri-(2-pyridyl) amine.
Wibaut JP and La Bastide GLC.
Rec. Trav. Chim., 52(6), 493-498 (1993)
"The solid complex Zn (CF 3) Br? 2DMF as an alternative reagent for the preparation of both, trifluoromethyl and pentafluoroethyl copper, CuCF3 and CuCF5"
Kremlev MM, et al.
Journal of Fluorine Chemistry, 131(2), 212-216 (2010)

文章

Salmonella contamination is the second leading cause of food-borne illness worldwide. Controlling outbreaks of Salmonella is an important task for food regulators, restaurants and the food industry in general. The Salmonella family includes over 2,300 serotypes of bacteria, but two types, Salmonella enteritidis and Salmonella typhimurium, are responsible for about half of all human infections. Most outbreaks of Salmonella are traced back to dairy, poultry and meat products, but Salmonella can grow on nearly any food. Chicken, eggs and their derivative products are particularly high risk.

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