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100 G
¥310.28
1 KG
¥1,942.81
About This Item
线性分子式:
Cl3C6H2OCH3
CAS号:
分子量:
211.47
Beilstein:
2329219
EC 号:
MDL编号:
UNSPSC代码:
12352100
PubChem化学物质编号:
NACRES:
NA.22
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质量水平
方案
99%
沸点
132 °C/28 mmHg (lit.)
mp
60-62 °C (lit.)
溶解性
benzene: soluble(lit.)
cyclohexanone: soluble(lit.)
dioxane: soluble(lit.)
methanol: soluble(lit.)
water: insoluble (practically)(lit.)
官能团
chloro
SMILES字符串
COc1c(Cl)cc(Cl)cc1Cl
InChI
1S/C7H5Cl3O/c1-11-7-5(9)2-4(8)3-6(7)10/h2-3H,1H3
InChI key
WCVOGSZTONGSQY-UHFFFAOYSA-N
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此商品 | 436143 | 62862 | RDD040 |
|---|---|---|---|
| assay ≥98.5% (GC) | assay ≥99.0% | assay ≥90% ((Assay)) | assay ≥98.5% (GC) |
| form powder | form solid | form - | form - |
| aggregation number 62 | aggregation number - | aggregation number - | aggregation number 62 |
| transition temp cloud point >100 °C | transition temp - | transition temp - | transition temp cloud point >100 °C |
| biological source synthetic | biological source - | biological source - | biological source - |
| density 0.425 g/cm3 | density - | density - | density - |
警示用语：
Warning
危险声明
危险分类
Acute Tox. 4 Oral - Aquatic Chronic 4 - Eye Irrit. 2
储存分类代码
11 - Combustible Solids
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
dust mask type N95 (US), Eyeshields, Gloves
Fei Qi et al.
Journal of hazardous materials, 168(1), 246-252 (2009-03-11)
A kind of inexpensive and environmental friendly mineral, the raw bauxite has been used successfully as a catalyst combined with ozonation in the degradation of 2,4,6-trichloroanisole (TCA). The catalyst was characterized by using various analytical techniques. X-ray powder diffraction (XRD)
M K Taylor et al.
Journal of agricultural and food chemistry, 48(6), 2208-2211 (2000-07-11)
2,4,6-Trichloroanisole (TCA) is the compound most often associated with cork taint in wines and has been shown to have a very low sensory threshold ( approximately 5 ng/L in wine). A supercritical fluid extraction (SFE) method for TCA in bark
Elisabetta Pittari et al.
Foods (Basel, Switzerland), 9(11) (2020-10-30)
This work aimed at investigating red wine olfactory-oral cross-modal interactions, and at testing their impact on the correlations between sensory and chemical variables. Seventy-four Italian red whole wines (WWs) from 10 varieties, and corresponding deodorized wines (DWs), were evaluated by
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