所有图片(3)
别名:
N,N-二甲基对苯二胺 半草酸盐
线性分子式:
[(CH3)2NC6H4NH2]2·H2C2O4
CAS号:
分子量:
362.42
EC 号:
MDL编号:
UNSPSC代码:
12352100
PubChem化学物质编号:
NACRES:
NA.22
推荐产品
质量水平
检测方案
98%
形式
powder
mp
205 °C (dec.) (lit.)
SMILES字符串
OC(=O)C(O)=O.CN(C)c1ccc(N)cc1.CN(C)c2ccc(N)cc2
InChI
1S/2C8H12N2.C2H2O4/c2*1-10(2)8-5-3-7(9)4-6-8;3-1(4)2(5)6/h2*3-6H,9H2,1-2H3;(H,3,4)(H,5,6)
InChI key
MNUINXKPLPIOEF-UHFFFAOYSA-N
应用
以 N,N -二甲基-1,4-苯二胺草酸盐（ N,N -二甲基- p -苯二胺半草酸盐，DPD）为试剂，研究了硫纳米粒子对 Cr VI 还原的催化作用。研究了受污染土壤和地下水加热引起的三氯乙烯 (TCE) 转化。
警示用语：
Danger
危险分类
Acute Tox. 2 Oral - Acute Tox. 4 Dermal - Acute Tox. 4 Inhalation - Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1 - 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 P3 (EN 143) respirator cartridges
On-line electrochemical-mass spectrometry study of the mechanism of oxidation of N, N-dimethyl-p-phenylenediamine in aqueous electrolytes.
Modestov AD, et al.
Journal of Electroanalytical Chemistry, 565(1), 7-19 (2004)
Yeqing Lan et al.
Environmental science & technology, 39(7), 2087-2094 (2005-05-06)
Chromate (CrVI) reduction by sulfide was conducted in anaerobic batch experimental systems. The molar ratio of the reduced CrVI to the oxidized S(-II) was 1:1.5 during the reaction, suggesting that the product of sulfide oxidation was elemental sulfur. Under the
Jed Costanza et al.
Environmental science & technology, 43(3), 909-914 (2009-02-28)
This study explores the transformation of trichloroethene (TCE) caused by heating contaminated soil and groundwater samples obtained from the East Gate Disposal Yard (EGDY) located in Fort Lewis, WA. After field samples transferring into glass ampules and introducing 1.5 micromol
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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