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Merck
CN

63445

Almond oil from Prunus dulcis

tested according to Ph. Eur.

Synonym(s):

Amygdalae oleum raffinatum, Almond oil, sweet

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About This Item

CAS Number:
UNSPSC Code:
12352211
NACRES:
NA.21
MDL number:
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Quality Level

agency

tested according to Ph. Eur.

density

0.91 g/mL at 20 °C

application(s)

research use (small molecule)

storage temp.

2-8°C

Related Categories

Storage Class

10 - Combustible liquids

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves

Regulatory Information

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P Ferraro et al.
Nature nanotechnology, 5(6), 429-435 (2010-05-11)
Manipulating and dispensing liquids on the micrometre- and nanoscale is important in biotechnology and combinatorial chemistry, and also for patterning inorganic, organic and biological inks. Several methods for dispensing liquids exist, but many require complicated electrodes and high-voltage circuits. Here
Ossama Kodad et al.
Journal of agricultural and food chemistry, 57(22), 10809-10813 (2009-11-04)
The increasing utilization of self-compatible almond cultivars in solid plantings of a single genotype has raised the question of the effect of the pollen source on the kernel quality of these new autogamous cultivars. Thus, the effect of two different
Emilia Peleva et al.
The Laryngoscope, 121(12), 2661-2664 (2011-11-24)
Almond oil is frequently prescribed as a ceruminolytic, to soften ear wax or relieve ventilation tube occlusion. Ceruminolytics could lead to ototoxicity in the presence of a tympanic perforation. Reports on the safety of almond oil as a ceruminolytic is
Aylin Altan et al.
Journal of food science, 76(6), E489-E494 (2012-03-16)
Oil migration from high oil content almond confections into adjacent chocolate causes changes in product quality. The objective of this study was to quantify the oil migration from almond products to dark chocolate. Magnetic resonance imaging (MRI) was used to
Ammar Cherif et al.
Comptes rendus biologies, 332(12), 1069-1077 (2009-11-26)
The evolution of the composition of sterols and squalene during the maturation of the fruit of three cultivars (Achaak, Perlees and Mazetto) almond (Prunus amygdalus Batsh) was investigated. At the same time the evolution of oleic, linoleic and linolenic fatty

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