等级
technical grade
质量水平
蒸汽密度
>1 (vs air)
检测方案
94%
形式
liquid
折射率
n20/D 1.45 (lit.)
bp
84-86 °C/19 mmHg (lit.)
密度
0.846 g/mL at 25 °C (lit.)
SMILES字符串
[H]C(=O)C(\[H])=C(/[H])CCCCC
InChI
1S/C8H14O/c1-2-3-4-5-6-7-8-9/h6-8H,2-5H2,1H3/b7-6+
InChI key
LVBXEMGDVWVTGY-VOTSOKGWSA-N
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一般描述
The rate constant for the gas-phase reaction of the NO(3) radical with trans-2-octenal was studied using absolute rate method. The fungal volatile organic compound trans-2-octenal, caused locomotory defects and changes in green fluorescent protein (GFP) and antigen-labeled dopaminergic neurons in adult Drosophila melanogaster.
警示用语：
Warning
危险声明
危险分类
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
WGK
WGK 3
闪点(°F)
150.8 °F
闪点(°C)
66 °C
个人防护装备
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Michaela Bodner et al.
Journal of chemical ecology, 38(5), 547-556 (2012-05-15)
The secretions from serial defensive glands of the Austrian diplopod Allajulus dicentrus (Julidae, Cylindroiulini) were extracted and analyzed by means of gas chromatography - mass spectrometry. In adults, 13 components from two chemical classes were detected: 1) The common juliform
M Alaiz et al.
Biological & pharmaceutical bulletin, 17(1), 51-57 (1994-01-01)
It is known that macrophages recognize and take up oxidized low density lipoprotein (LDL) and this macrophage recognition has been suggested to be due to modification of the lysine (Lys) residues of apoprotein B (apo B). In order to determine
Alessandro Genovese et al.
Molecules (Basel, Switzerland), 25(8) (2020-04-29)
In this study, the influence of phenolic compounds on the sensory scores attributed to extra virgin olive oil (EVOO) by panel test was investigated. Two model olive oils (MOOs) with identical concentrations of volatile compounds, differing only in the amount
K Hasegawa et al.
Biochimica et biophysica acta, 962(3), 371-376 (1988-10-14)
The structures of fluorescent products formed in the reaction of methyl linoleate hydroperoxides with adenine, FeSO4 and ascorbic acid were investigated to elucidate the mechanism of interaction. The fluorescent products consisted of at least four major components (I-IV), which could
Tolgahan Kocadağlı et al.
Food & function, 3(9), 970-975 (2012-07-17)
Coffee, as a source of acrylamide, needs to be investigated in depth to understand the contribution of different precursors. This study aimed to investigate the contributions of sucrose decomposition and lipid oxidation on acrylamide formation in coffee during roasting. Coffee
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