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Key Documents

95580

Supelco

口山吨氢醇

for the detection of urea, ≥99.0% (HPLC)

同義詞:

9-羟基呫吨, 氧杂蒽醇

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About This Item

經驗公式(希爾表示法):
C13H10O2
CAS號碼:
分子量::
198.22
Beilstein:
10395
EC號碼:
MDL號碼:
分類程式碼代碼:
12164500
PubChem物質ID:
NACRES:
NA.21

品質等級

化驗

≥99.0% (HPLC)

形狀

powder

品質

for the detection of urea

雜質

~1% xanthone

mp

123-128 °C
127-128 °C (lit.)

儲存溫度

2-8°C

SMILES 字串

OC1c2ccccc2Oc3ccccc13

InChI

1S/C13H10O2/c14-13-9-5-1-3-7-11(9)15-12-8-4-2-6-10(12)13/h1-8,13-14H

InChI 密鑰

JFRMYMMIJXLMBB-UHFFFAOYSA-N

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應用

呫吨醇可用作以下过程的衍生剂:
  • 使用高效液相色谱(HPLC)技术分析尿液和葡萄酒样品中的尿素;
  • 通过气相色谱-质谱法(GC-MS)分析地表水中的痕量氨基甲酸酯农药。

其他說明

用于检测尿素的试剂

儲存類別代碼

11 - Combustible Solids

水污染物質分類(WGK)

WGK 3

閃點(°F)

Not applicable

閃點(°C)

Not applicable

個人防護裝備

Eyeshields, Gloves, type N95 (US)


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Trace level determinations of carbamate pesticides in surface water by gas chromatography?mass spectrometry after derivatization with 9-xanthydrol.
Yang Y-E and Shin S-H
Journal of Chromatography A, 1305(1-2), 328-332 (2013)
R.W. Kiser et al.
Analytical Chemistry, 33, 314-314 (1961)
P V Biles et al.
Journal of AOAC International, 81(6), 1155-1161 (1998-12-16)
Contamination of food and food packaging material by rodent urine is evidence of insanitary conditions. Urea from rodent urine is used as a chemical indicator of contamination. The limit of detection of the xanthydrol/urea AOAC Method 959.14 by formation of
Shona Clark et al.
Journal of chromatography. A, 1161(1-2), 207-213 (2007-06-16)
A high-performance liquid chromatography (HPLC) method for the determination of urea that incorporates automated derivatisation with xanthydrol (9H-xanthen-9-ol) is described. Unlike the classic xanthydrol approach for the determination of urea, which involves the precipitation of dixanthylurea (N,N'-di-9H-xanthen-9-ylurea), the derivatisation procedure
Kumiko Yamazaki et al.
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 29(5), 705-715 (2012-01-20)
A novel GC-MS method was developed for the determination of acrylamide, which is applicable to a variety of processed foods, including potato snacks, corn snacks, biscuits, instant noodles, coffee, soy sauces and miso (fermented soy bean paste). The method involves

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