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等级
purum
质量水平
方案
≥99.0% (GC)
表单
liquid
折射率
n20/D 1.581 (lit.)
n20/D 1.581
沸点
168-170 °C/5 mmHg (lit.)
酸值
≤5
转变温度
solidification point 24 °C(lit.)
密度
1.176 g/mL at 25 °C (lit.)
官能团
ester
phenyl
SMILES字符串
Oc1ccccc1C(=O)OCc2ccccc2
InChI
1S/C14H12O3/c15-13-9-5-4-8-12(13)14(16)17-10-11-6-2-1-3-7-11/h1-9,15H,10H2
InChI key
ZCTQGTTXIYCGGC-UHFFFAOYSA-N
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警示用语：
Warning
危险声明
危险分类
Aquatic Chronic 3 - Eye Irrit. 2 - Skin Sens. 1B
储存分类代码
10 - Combustible liquids
WGK
WGK 2
闪点(°F)
349.7 °F - closed cup
闪点(°C)
176.5 °C - closed cup
个人防护装备
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Marcel Holzer et al.
Archiv der Pharmazie, 341(8), 478-484 (2008-07-12)
Starting point of the present paper was the result of a virtual screening using the open conformation of the large extracellular loop (LEL) of the CD81-receptor (crystal structure: PDB-ID: 1G8Q). After benzyl salicylate had been experimentally validated to be a
H Nikawa et al.
Journal of oral rehabilitation, 22(11), 817-824 (1995-11-01)
Variation in the components of soft lining materials, i.e. the size of polymer particles, the ethyl alcohol content of the liquids and the type of plasticizer, were investigated with respect to their effects on the growth and colonization of Candida
D W Jones et al.
Journal of dental research, 65(5), 634-642 (1986-05-01)
An evaluation has been made of the soft polymer gel systems of the type used as prosthodontic short-term denture-lining materials. The purpose of the study was to determine the effect upon gel strength and gelation time produced by variations in
Erik Christian Munksgaard
European journal of oral sciences, 112(1), 101-104 (2004-02-12)
The loss of the plasticizers dibutylphthalate, butylphthalylbutyl glycolate, benzylbenzoate, methylsalicylate, and benzylsalicylate from four soft lining materials was measured. A 0.1% aqueous solution of triton X-100, reduced was used as immersion medium, since the solubility of plasticizer in this medium
K A Kohrman et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 21(6), 741-744 (1983-12-01)
The potential of benzyl salicylate, an important fragrance and flavour ingredient, to induce hypersensitivity or to elicit reactions to pre-existing hypersensitivity in the general population was evaluated by analysing patch-test data. Results obtained from fragrance and formulator companies for a
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