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Merck
CN

103128

2-甲基-3-庚酮

99%

别名:

丁基异丙基酮

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线性分子式:
CH3(CH2)3COCH(CH3)2
化学文摘社编号:
分子量:
128.21
NACRES:
NA.22
PubChem Substance ID:
UNSPSC Code:
12352100
EC Number:
235-877-0
MDL number:
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产品名称

2-甲基-3-庚酮, 99%

InChI key

XYYMFUCZDNNGFS-UHFFFAOYSA-N

InChI

1S/C8H16O/c1-4-5-6-8(9)7(2)3/h7H,4-6H2,1-3H3

SMILES string

CCCCC(=O)C(C)C

assay

99%

refractive index

n20/D 1.411 (lit.)

bp

158-160 °C (lit.)

density

0.816 g/mL at 25 °C (lit.)

functional group

ketone

Quality Level

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Application

2-甲基-3-庚酮用作通过动态顶空采样法、直接溶剂萃取法和真空同时蒸汽蒸馏溶 - 剂萃取法制备样品用于分析泰国酱油中挥发性化合物的内标。它被用作通过气相色谱 - 嗅觉测定法和香气提取物稀释分析法鉴定储存的脱脂奶粉的挥发性风味化合物的内标。

General description

2-甲基-3-庚酮是无色至淡黄色液体。它在天然水中存在,是一种具有微量味道和气味的有机化合物。

pictograms

FlameExclamation mark

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

存储类别

3 - Flammable liquids

wgk

WGK 3

flash_point_f

109.4 °F - closed cup

flash_point_c

43 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

法规信息

危险化学品
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历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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F Serrapica et al.
Journal of dairy science, 103(2), 1391-1403 (2019-12-02)
The aim of this study was to determine the effect of the forage preservation method (silage vs. hay) on volatile compounds and sensory properties of a traditional Caciocavallo cheese during ripening. A brown-midrib sudangrass hybrid was cultivated on a 7-ha
Raffaele Sacchi et al.
Molecules (Basel, Switzerland), 25(6) (2020-03-19)
This paper aimed to assess the effects of feeding fresh forage on volatile organic compounds (VOCs) of buffalo milk and mozzarella cheese. Sixteen lactating buffaloes were equally allotted into two groups fed diets containing (experimental (Exp) group) or not (control
Alessandro Genovese et al.
Molecules (Basel, Switzerland), 24(8) (2019-04-27)
Seed inoculation of forage crops by arbuscular mycorrhizal fungi (AMF) generally results in higher profitability, but also modifies the chemical composition of silage in terms of increased biomass, protein, and dry matter. Raw milk aroma is affected by the type
Dong Han et al.
Molecules (Basel, Switzerland), 24(7) (2019-04-12)
The primary aim of this study was to investigate volatile constituents for the differentiation of Chinese marinated pork hocks from four local brands, Dahongmen (DHM), Daoxiangcun (DXC), Henghuitong (HHT) and Tianfuhao (TFH). To this end the volatile constituents were evaluated
Determination of trace levels of taste and odor compounds in water by microextraction and gas chromatography-ion-trap detection-mass spectrometry.
Bao ML, et al.
Water Research, 31(7), 1719-1727 (1997)

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