Q1603
喹喔啉
≥98%
别名:
1,4-二氮萘, 苯并 [ a ] 吡嗪, 苯并吡嗪
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关于此项目
经验公式（希尔记法）:
C8H6N2
化学文摘社编号:
分子量:
130.15
Beilstein:
109351
EC 号:
MDL编号:
UNSPSC代码:
12352100
PubChem化学物质编号:
NACRES:
NA.22
质量水平
方案
≥98%
沸点
220-223 °C (lit.)
mp
29-32 °C (lit.)
密度
1.124 g/mL at 25 °C (lit.)
SMILES字符串
c1ccc2nccnc2c1
InChI
1S/C8H6N2/c1-2-4-8-7(3-1)9-5-6-10-8/h1-6H
InChI key
XSCHRSMBECNVNS-UHFFFAOYSA-N
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储存分类代码
11 - Combustible Solids
WGK
WGK 3
个人防护装备
dust mask type N95 (US), Eyeshields, Gloves
Mark T Bilodeau et al.
Bioorganic & medicinal chemistry letters, 18(11), 3178-3182 (2008-05-16)
A series of naphthyridine and naphthyridinone allosteric dual inhibitors of Akt1 and 2 have been developed. These compounds have been optimized to have potent dual activity against the activated kinase as well as the activation of Akt in cells. One
Wei Zhang et al.
Journal of agricultural and food chemistry, 67(22), 6350-6358 (2019-05-16)
α-Dicarbonyls are reactive intermediates formed during Maillard reactions and carbohydrate degradation. The formation of seven α-dicarbonyls was characterized in solutions containing dairy related carbohydrates (galactose, glucose, lactose, and galacto-oligosaccharides (GOS)) during incubations at 40 and 50 °C with and without
Neslihan Göncüoğlu Taş et al.
Journal of agricultural and food chemistry, 67(1), 415-424 (2018-12-12)
This study investigated the effect of roasting (150 °C for 30 min) and storage (12 months at 4 °C, 25 °C, and 25 °C in vacuum package), conditions of which are generally applied in the industry and markets, on the
Aytül Hamzalıoğlu et al.
Food chemistry, 318, 126467-126467 (2020-03-08)
This study aims to investigate in depth the mechanism of acrylamide formation in coffee during roasting. For this purpose, a comprehensive kinetic model including the elementary steps for acrylamide formation was proposed. The changes in sucrose, reducing sugars, free amino
Wei Zhang et al.
Journal of agricultural and food chemistry, 67(3), 875-886 (2018-12-26)
Lactose reduced dairy products are more prone to Maillard reactions due to the presence of reactive monosaccharides. Conventional β-galactosidases, which are used for lactose hydrolysis in lactose-reduced dairy products, will lead to conversion of lactose into glucose and galactose, where
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