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About This Item
CAS Number:
UNSPSC Code:
12352200
PubChem Substance ID:
NACRES:
NA.25
MDL number:
Form:
liquid
Product Name
Dimethylpolysiloxane, viscosity 200 cSt (25 °C)(lit.)
SMILES string
[Si](=O)(C)C
InChI
1S/C2H6OSi/c1-4(2)3/h1-2H3
InChI key
SEUDSDUUJXTXSV-UHFFFAOYSA-N
form
liquid
mol wt
~9,430
viscosity
200 cSt(25 °C)(lit.)
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Application
Clear, colorless fluid polymer useful as a stationary phase in gas chromatography and as an anti-foaming agent.
Dimethylpolysiloxane is used in protein chromatography and affininty chromatography. Dimethylpolysiloxane was used to determine that postprandial inflammatory response after ingestion of heated oils in obese persons is reduced by the presence of phenol compounds.
wgk
WGK 2
Storage Class
10 - Combustible liquids
flash_point_f
609.8 °F - closed cup
flash_point_c
321 °C - closed cup
ppe
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
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Mara I Orozco et al.
Journal of agricultural and food chemistry, 59(13), 7194-7202 (2011-06-08)
The influence of deep frying, mimicked by 20 heating cycles at 180 °C (each cycle from ambient temperature to 180 °C maintained for 5 min), on the unsaponifiable fraction of vegetable edible oils represented by three characteristic families of compounds
Vyacheslav N Fishman et al.
Chemosphere, 84(7), 913-922 (2011-07-09)
The applicability of three different Silphenylene Silicone co-polymer (Si-Arylene) GC stationary phases (J&W Scientific DB-5ms, Varian VF-5ms, and VF-Xms) has been evaluated for the separation of all 136 tetra- through the octa- chlorinated dibenzo-p-dioxins (PCDD) and chlorinated dibenzofurans (PCDF) from
A Perez-Herrera et al.
Molecular nutrition & food research, 56(3), 510-514 (2011-12-14)
Heating during the process of cooking alters the chemical properties of foods and may affect subsequent postprandial inflammation. We tested the effects of four meals rich in different oils subjected to heating on the postprandial inflammatory metabolism of peripheral blood
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