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powder
mp
215 °C (dec.) (lit.)
储存温度
−20°C
SMILES字符串
Cl[H].CN(C)c1ccc(N)cc1
InChI
1S/C8H12N2.ClH/c1-10(2)8-5-3-7(9)4-6-8;/h3-6H,9H2,1-2H3;1H
InChI key
KTWNIUBGGFBRKH-UHFFFAOYSA-N
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注意
暴露于空气时，灰色粉末容易变黑。
警示用语：
Danger
危险分类
Acute Tox. 2 Oral - Acute Tox. 3 Dermal - Acute Tox. 3 Inhalation - Resp. Sens. 1
储存分类代码
6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
Eyeshields, Faceshields, Gloves, type P2 (EN 143) respirator cartridges
Sarawut Lunvongsa et al.
Analytical sciences : the international journal of the Japan Society for Analytical Chemistry, 22(1), 169-172 (2006-01-25)
A simple flow injection analysis (FIA) method is described for the sequential determination of iron and copper. The detection method for iron and copper is based on their catalytic activities in the oxidation reaction of N,N-dimethyl-p-phenylenediamine (DPD) with hydrogen peroxide.
M Scherer et al.
Archives of microbiology, 170(2), 78-84 (1998-07-31)
Sexual development in Aspergillus nidulans is a morphogenetic differentiation process triggered by internal and environmental signals. As a first step in analyzing the developmental pathway at the molecular level, laccase II (EC 1.10.3.2), which is specifically expressed in early stages
K Wimalasena et al.
Analytical biochemistry, 197(2), 353-361 (1991-09-02)
Based on the novel chromophoric electron donors, N,N-dimethyl-1,4-phenylenediamine (DMPD) and 2-amino-2-deoxy-L-ascorbic acid (2-aminoascorbic acid), two sensitive, convenient, and continuous spectrophotometric assays for dopamine beta-monooxygenase (EC 1.14.17.1) are described. Both, DMPD and 2-aminoascorbic acid are kinetically and stoichiometrically well-behaved electron donors
C Störle et al.
Chemico-biological interactions, 83(3), 271-291 (1992-08-28)
N,N-Dimethyl-p-phenylenediamine (DMPD) reacted directly with oxyhemoglobin under formation of ferrihemoglobin and, presumably, the N,N-dimethyl-p-phenylenediamine radical cation (DMPP.+). The apparent second-order rate constant of this reaction was 1 M-1 s-1 (pH 7.4, 37 degrees C). The reaction rate was diminished by
Francisco J Morales et al.
Journal of agricultural and food chemistry, 50(10), 2788-2792 (2002-05-02)
The Maillard reaction (MR) has a clear impact in food science, nutrition, and medical research. Free radical scavenging capacities of several MR mixtures made from single combinations of glucose or lactose and amino acids (gly, his, lys, trp, met, and
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