推荐产品
质量水平
检测方案
98%
形式
solid
bp
495 °C (lit.)
mp
200-205 °C (dec.) (lit.)
溶解性
water: soluble 50 mg/mL, clear to hazy, colorless to faintly yellow or pink
SMILES字符串
OS(O)(=O)=O.CN(C)c1ccc(N)cc1
InChI
1S/C8H12N2.H2O4S/c1-10(2)8-5-3-7(9)4-6-8;1-5(2,3)4/h3-6H,9H2,1-2H3;(H2,1,2,3,4)
InChI key
GLUKPDKNLKRLHX-UHFFFAOYSA-N
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应用
使用了 N,N -二甲基- 对 -苯二胺硫酸盐：
- 探讨 H2S 在大鼠缺血预处理心脏保护中的作用
- 分光光度法测定金硫丁二鈉、金诺芬等含金药品中的金(III)
- 使用醋酸盐捕获试验系统研究结肠组织 H2S 的生成
警示用语：
Danger
危险分类
Acute Tox. 3 Dermal - Acute Tox. 3 Inhalation - Acute Tox. 3 Oral - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
Eyeshields, Faceshields, Gloves, type P2 (EN 143) respirator cartridges
法规信息
危险化学品
Jin-Song Bian et al.
The Journal of pharmacology and experimental therapeutics, 316(2), 670-678 (2005-10-06)
Endogenous H(2)S is synthesized mainly by cystathionine gamma-lyase in the heart. The present study investigated the role of H(2)S in cardioprotection induced by ischemic preconditioning. We have examined the effect of endogenous H(2)S and exogenous application of NaHS (H(2)S donor)
Kyle L Flannigan et al.
American journal of physiology. Gastrointestinal and liver physiology, 301(1), G188-G193 (2011-04-09)
Hydrogen sulfide (H(2)S) is an important modulator of many aspects of digestive function, both in health and disease. Colonic tissue H(2)S synthesis increases markedly during injury and inflammation and appears to contribute to resolution. Some of the bacteria residing in
New and sensitive spectrophotometric determination of gold (III) with N, N-dimethyl-p-phenylenediamine and potassium persulfate.
Mori I, et al.
Analytical Letters, 30(5), 953-961 (1997)
S Marroquí et al.
Journal of bacteriology, 183(3), 854-864 (2001-02-24)
We isolated a Tn5-induced Rhizobium tropici mutant that has enhanced capacity to oxidize N,N-dimethyl-p-phenylendiamine (DMPD) and therefore has enhanced respiration via cytochrome oxidase. The mutant had increased levels of the cytochromes c(1) and CycM and a small increase in the
Francisco J Morales et al.
Journal of agricultural and food chemistry, 50(16), 4657-4661 (2002-07-26)
The Maillard reaction has a dramatic impact on the overall acceptance and nutritional quality of most of the foods consumed daily in European countries. Melanoidins are polymeric structures formed in the last stage of the Maillard reaction with nearly unknown
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