63445
Almond oil from Prunus dulcis
tested according to Ph. Eur.
Synonym(s):
Amygdalae oleum raffinatum, Almond oil, sweet
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
新产品
This item has
Choose from one of the most recent versions:
Already Own This Product?
Find documentation for the products that you have recently purchased in the Document Library.
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
Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.
Contact Technical Service