P5561
丙酸
BioReagent, suitable for insect cell culture, ~98%
别名:
Propanoic acid, Propanyl acid, 初油酸
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线性分子式:
CH3CH2COOH
化学文摘社编号:
分子量:
74.08
UNSPSC Code:
12352207
NACRES:
NA.71
PubChem Substance ID:
EC Number:
201-176-3
Beilstein/REAXYS Number:
506071
MDL number:
产品名称
丙酸, BioReagent, suitable for insect cell culture, ~98%
SMILES string
CCC(O)=O
InChI
1S/C3H6O2/c1-2-3(4)5/h2H2,1H3,(H,4,5)
InChI key
XBDQKXXYIPTUBI-UHFFFAOYSA-N
vapor density
2.55 (vs air)
vapor pressure
2.4 mmHg ( 20 °C)
product line
BioReagent
assay
~98%
autoignition temp.
955 °F
expl. lim.
12.1 %
technique(s)
cell culture | insect: suitable
refractive index
n20/D 1.386 (lit.)
bp
141 °C (lit.)
mp
−24-−23 °C (lit.)
solubility
H2O: soluble
density
0.99 g/mL at 25 °C (lit.)
0.993 g/mL at 25 °C (lit.)
Quality Level
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相关类别
Application
用于昆虫细胞培养，抑制霉菌生长。
General description
丙酸（PA）是一种天然羧酸，它在纯态下是一种无色的腐蚀性液体，具有难闻的气味。它可与水混溶。工业上以羰基镍作为催化剂，通过乙烯的加氢羧化作用制备丙酸。已有研究发现PA可减少食物摄入量、降低血浆和肝脏的脂肪酸含量、改善组织胰岛素敏感性并发挥免疫抑制作用。丙酸是一种出色的原材料，因为它稳定、廉价且安全，甚至可以用作食品添加剂。
flash_point_f
129.2 °F - closed cup
signalword
Danger
hcodes
Hazard Classifications
Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1B - STOT SE 3
target_organs
Respiratory system
存储类别
3 - Flammable liquids
wgk
WGK 1
flash_point_c
54 °C - closed cup
ppe
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Flour and Breads and their Fortification in Health and Disease Prevention.
Victor R. Preedy, Ronald Ross Watson, Vinood B
Technology & Engineering, 476-476 (2011)
Nucleophilic ?-Carbon Activation of Propionic Acid as a 3-Carbon Synthon by Carbene Organocatalysis
Jin, Zhichao, et al.
Chemistry?A European Journal , 21 (26), 9360-9363 (2015)
Biological effects of propionic acid in humans; metabolism, potential applications and underlying mechanisms
Sa'ad, H., et al.
Molecular and Cellular Biology, 1801 (11), 1175-1183 (2010)
Sa'ad H Al-Lahham et al.
Biochimica et biophysica acta, 1801(11), 1175-1183 (2010-08-10)
Undigested food is fermented in the colon by the microbiota and gives rise to various microbial metabolites. Short-chain fatty acids (SCFA), including acetic, propionic and butyric acid, are the principal metabolites produced. However, most of the literature focuses on butyrate
Eddy J Smid et al.
Current opinion in biotechnology, 24(2), 148-154 (2012-12-12)
Most known natural and industrial food fermentation processes are driven by either simple or complex communities of microorganisms. Obviously, these fermenting microbes will not only interact with the fermentable substrate but also with each other. These microbe-microbe interactions are complex
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