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Merck
CN

133248

Pyridinium tribromide

technical grade, 90%

Synonym(s):

Pyridine hydrobromide perbromide, Pyridine perbromide hydrobromide, Pyridinium bromide perbromide

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About This Item

Empirical Formula (Hill Notation):
C5H5N·HBr·Br2
CAS Number:
39416-48-3
Molecular Weight:
319.82
UNSPSC Code:
12352101
NACRES:
NA.22
PubChem Substance ID:
24848096
EC Number:
254-446-8
Beilstein/REAXYS Number:
3690144
MDL number:
MFCD00013223

Key Documents

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Product Name

Pyridinium tribromide, technical grade, 90%

InChI key

NSBNSZAXNUGWDJ-UHFFFAOYSA-O

InChI

1S/C5H5N.Br3/c1-2-4-6-5-3-1;1-3-2/h1-5H;/q;-1/p+1

SMILES string

Br[Br-]Br.C1=C[NH+]=CC=C1

grade

technical grade

assay

90%

form

solid

Quality Level

200

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Related Categories

Application

Easy to handle brominating agent.

pictograms

CorrosionExclamation mark
GHS05,GHS07

signalword

Danger

hcodes

H314,H335

Hazard Classifications

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

target_organs

Respiratory system

Storage Class

8A - Combustible corrosive hazardous materials

wgk

WGK 3

ppe

Eyeshields, Faceshields, Gloves, type P3 (EN 143) respirator cartridges

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Certificates of Analysis (COA)

Lot/Batch Number
MKCZ0096
MKCW5186
MKCV1362
MKCT6603
0000111561

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Organic Process Research & Development, 11, 378-378 (2007)
Tetrahedron Letters, 34, 3177-3177 (1993)
Synthetic Communications, 23, 855-855 (1993)
Rocío Casquete et al.
Journal of food protection, 80(12), 2068-2077 (2017-11-21)
'La Vera' smoked paprika is a traditional Spanish product regulated under a protected designation of origin. Mycotoxins are possible contaminants in paprika, yet there is little information about mycotoxin production during the processing of smoked paprika. In this study, samples

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