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关于此项目
经验公式(希尔记法):
C6H5F
化学文摘社编号:
分子量:
96.10
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
207-321-7
Beilstein/REAXYS Number:
1236623
MDL number:
产品名称
氟苯, 99%
InChI key
PYLWMHQQBFSUBP-UHFFFAOYSA-N
InChI
1S/C6H5F/c7-6-4-2-1-3-5-6/h1-5H
SMILES string
Fc1ccccc1
vapor density
3.31 (vs air)
assay
99%
refractive index
n20/D 1.465 (lit.)
bp
85 °C (lit.)
mp
−42 °C (lit.)
density
1.024 g/mL at 25 °C (lit.)
Quality Level
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Application
氟苯通常用作合成化学中的溶剂。它也可以在镍催化的交叉偶联反应中用作芳基氟化物前体。
signalword
Danger
hcodes
Hazard Classifications
Aquatic Chronic 2 - Eye Dam. 1 - Flam. Liq. 2
存储类别
3 - Flammable liquids
wgk
WGK 2
flash_point_f
5.0 °F - closed cup
flash_point_c
-15 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Catalytic C- C bond formation through selective activation of C- F bonds.
Bohm, Volker PW et al.
Angewandte Chemie (International Edition in English), 40(18), 3387-3389 (2001)
Coordinatively unsaturated ruthenium phosphine half-sandwich complexes: Correlations to structure and reactivity.
Aneetha, Halikhedkar et al.
Organometallics, 21(24), 5334-5346 (2002)
Reactions of a cyclic rhodium carbenoid with aromatic compounds and vinyl ethers.
Pirrung, Michael C et al.
The Journal of Organic Chemistry, 60(7), 2112-2124 (1995)
Nickel-catalyzed Suzuki-Miyaura reaction of aryl fluorides.
Tobisu, Mamoru et al.
Journal of the American Chemical Society, 133(48), 19505-19511 (2011)
Lucia Valverde-Som et al.
Journal of the science of food and agriculture, 98(11), 4245-4252 (2018-02-10)
The organoleptic quality of virgin olive oil depends on positive and negative sensory attributes. These attributes are related to volatile organic compounds and phenolic compounds that represent the aroma and taste (flavour) of the virgin olive oil. The flavour is
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