推荐产品
质量水平
检测方案
99%
形式
liquid
折射率
n20/D 1.439 (lit.)
bp
73 °C/18 mmHg (lit.)
密度
0.858 g/mL at 20 °C
0.855 g/mL at 25 °C (lit.)
SMILES字符串
C\C(C)=C\CCC(C)=O
InChI
1S/C8H14O/c1-7(2)5-4-6-8(3)9/h5H,4,6H2,1-3H3
InChI key
UHEPJGULSIKKTP-UHFFFAOYSA-N
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警示用语：
Warning
危险声明
危险分类
Flam. Liq. 3
WGK
WGK 1
闪点(°F)
closed cup
闪点(°C)
closed cup
个人防护装备
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
法规信息
危险化学品
Arão Cardoso Viana et al.
Chemistry Central journal, 12(1), 54-54 (2018-05-12)
A fast method for the identification and stability evaluation of the aggregation pheromone rhynchophorol, which is the main substance used for chemical communication by the beetle Rhynchophorus palmarum L., was validated. In addition, the technique was applied to the evaluation
Olabimpe Y Olaide et al.
PLoS neglected tropical diseases, 13(6), e0007460-e0007460 (2019-06-11)
African trypanosomosis, primarily transmitted by tsetse flies, remains a serious public health and economic challenge in sub-Saharan Africa. Interventions employing natural repellents from non-preferred hosts of tsetse flies represent a promising management approach. Although zebras have been identified as non-preferred
Edna Pesis et al.
Journal of the science of food and agriculture, 90(12), 2114-2123 (2010-07-08)
Californian Granny Smith apples are very susceptible to bitter pit (BP) and superficial scald symptoms that develop during cold storage. The main preventive means are diphenylamine dipping and/or gaseous application of the ethylene inhibitor 1-methylcylclopropene (1-MCP), which is effective against
E Sprecher et al.
Antonie van Leeuwenhoek, 49(4-5), 493-499 (1983-11-01)
The accumulation of volatile metabolites in cultures of 34 strains comprising ten species of the genus Ceratocystis (Ascomycetes) has been investigated under defined culture conditions. The identified compounds include short-chain alcohols and esters, lower terpenes, terpenoids, and 2-phenylethyl acetate. Certain
Cody Williams et al.
Molecules (Basel, Switzerland), 25(3) (2020-02-09)
The aroma profile is an important marker for wine quality. Various classes of compounds are responsible for the aroma of wine, and one such class is terpenoids. In the context of this work, a validated gas chromatography-mass spectrometry (GC-MS) method
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