推薦產品
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
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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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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