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Safety Information

23-0450

Sigma-Aldrich

Rapeseed oil from Brassica rapa

CP

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About This Item

CAS Number:
MDL number:
UNSPSC Code:
12352211
grade:
CP

grade

CP

form

oil

availability

available only in Japan

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Storage Class Code

10 - Combustible liquids

WGK

nwg

Flash Point(F)

325.0 °F

Flash Point(C)

162.8 °C

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Mingguo Tang et al.
The New phytologist, 196(2), 414-426 (2012-08-21)
Metabolic control analysis allows the study of metabolic regulation. We applied both single- and double-manipulation top-down control analysis to examine the control of lipid accumulation in developing oilseed rape (Brassica napus) embryos. The biosynthetic pathway was conceptually divided into two
Junfeng Qian et al.
Bioresource technology, 128, 8-13 (2012-12-01)
In-situ alkaline transesterification of rapeseed oil with methanol for the production of biodiesel and nontoxic rapeseed meal was carried out. Water removal from milled rapeseed by methanol washing was more effective than vacuum drying. The conversion rate of rapeseed oil
Walter Vetter et al.
Journal of agricultural and food chemistry, 60(24), 6103-6107 (2012-05-31)
The differentiation of nonrefined (e.g., cold-pressed) and refined edible oils is an important task in food control because of the higher commercial value of the former. Here, we explored the suitability of the relative abundance of cis-phytol as a marker
Hernan Brice Kenmogne-Domguia et al.
Food & function, 3(12), 1302-1309 (2012-08-25)
During digestion, lipids undergo modifications of their colloidal and molecular structures, which depend on the digestive conditions and the composition of the digestive juices. The aim of this work was to evaluate whether gastric pH and pepsin modulate the colloidal
Marko Tarvainen et al.
Journal of agricultural and food chemistry, 60(14), 3564-3579 (2012-03-22)
A normal diet contains large quantities of oxidized fatty acids, glycerolipids, cholesterol, and their cytotoxic degradation products because many foods in the diet are fried, heated, or otherwise processed and consumed often after long periods of storage. There is also

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