跳转至内容
Merck
CN

31530

Sigma-Aldrich

2,3-丁二酮

puriss., ≥99.0% (GC)

登录查看公司和协议定价

别名:
双乙酰, 联乙酰
线性分子式:
CH3COCOCH3
CAS号:
分子量:
86.09
Beilstein:
605398
EC 号:
MDL编号:
UNSPSC代码:
12352100
PubChem化学物质编号:

蒸汽密度

3 (vs air)

蒸汽压

52.2 mmHg ( 20 °C)

等级

puriss.

检测方案

≥99.0% (GC)

自燃温度

345 °C

折射率

n20/D 1.394 (lit.)
n20/D 1.394

bp

88 °C (lit.)

转变温度

solidification point −3-1 °C

密度

0.985 g/mL at 20 °C
0.981 g/mL (lit.)

储存温度

2-8°C

SMILES字符串

CC(=O)C(C)=O

InChI

1S/C4H6O2/c1-3(5)4(2)6/h1-2H3

InChI key

QSJXEFYPDANLFS-UHFFFAOYSA-N

基因信息

正在寻找类似产品? 访问 产品对比指南

其他说明

蛋白质精氨酸残基的特异性修饰试剂

替代产品

产品编号
说明
价格

警示用语:

Danger

危险分类

Acute Tox. 3 Inhalation - Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 2 - Skin Irrit. 2 - Skin Sens. 1 - STOT RE 2 Inhalation

靶器官

Respiratory system

WGK

WGK 2

闪点(°F)

closed cup

闪点(°C)

closed cup

个人防护装备

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

法规信息

新产品

分析证书(COA)

输入产品批号来搜索 分析证书(COA) 。批号可以在产品标签上"批“ (Lot或Batch)字后找到。

已有该产品?

在文件库中查找您最近购买产品的文档。

访问文档库

Essential arginyl residues in Escherichia coli alkaline phosphatase.
F J Daemen et al.
Biochemistry, 13(14), 2865-2871 (1974-07-02)
P Gacesa et al.
Biochimica et biophysica acta, 661(2), 205-212 (1981-10-13)
Purified bovine testicular hyaluronidase (hyaluronate 4-glycanohydrolase, EC 3.2.1.35) was inactivated by butane-2,3-dione in either borate or Hepes buffer, pH 8.3. The presence of borate enhanced the inactivation process which followed pseudo-first-order kinetics with a calculated second-order rate constant of 13.54M-1
Functional arginyl residues as NADH binding sites of alcohol dehydrogenases.
L G Lange et al.
Biochemistry, 13(21), 4361-4370 (1974-10-08)
Chemical modification of arginine at the active site of the bovine erythrocyte superoxide dismutase.
D P Malinowski et al.
Biochemistry, 18(26), 5909-5917 (1979-12-25)
M I Rincon-Delgadillo et al.
Journal of dairy science, 95(3), 1128-1139 (2012-03-01)
Starter distillates (SDL) are used as ingredients in the formulation of many food products such as cottage cheese, margarine, vegetable oil spreads, processed cheese, and sour cream to increase the levels of naturally occurring buttery aroma associated with fermentation. This

我们的科学家团队拥有各种研究领域经验,包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.

联系技术服务部门