CN
一般描述
苯乙酸乙酯是一种毒性较小的环保溶剂。它是非诱变性的。
应用
苯乙酸乙酯被用于研究环氧材料的溶剂自愈合。
法律信息
ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany
储存分类代码
10 - Combustible liquids
WGK
WGK 2
闪点(°F)
210.0 °F - closed cup
闪点(°C)
98.9 °C - closed cup
个人防护装备
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
分析证书(COA)
输入产品批号来搜索 分析证书(COA) 。批号可以在产品标签上"批“ （Lot或Batch）字后找到。
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如何查找产品货号
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示例
T1503
货号
-
25G
包装规格/数量
其它示例：
705578-5MG-PW
PL860-CGA/SHF-1EA
MMYOMAG-74K-13
1000309185
输入内容 1.000309185)
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如何查找COA批号
批号可以在产品标签上"批“ （Lot或Batch）字后面找到。
Aldrich 产品
如果您查询到的批号为 TO09019TO 等，请输入去除前两位字母的批号：09019TO。
如果您查询到的批号含有填充代码（例如05427ES-021），请输入去除填充代码-021的批号：05427ES。
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未找到您寻找的产品？
部分情况下，可能未在线提供COA。如果搜索不到COA，可在线索取。
Acid catalysis in amines. II. The catalytic effect of various butylammonium salts on the aminolysis of ethyl phenylacetate in anhydrous n-butylamine.
Glasoe PK, et al.
Journal of the American Chemical Society, 61(9), 2387-2389 (1939)
Lara Tat et al.
Journal of agricultural and food chemistry, 55(13), 5205-5212 (2007-05-29)
Interest in high-quality and peculiar products is a recent trend in the enological field; for this reason, production of wines from autochthonous vine varieties is requested by consumers. Aglianico wine from the Italian region "Basilicata" is an example of a
Full Recovery of Fracture Toughness Using a Nontoxic Solvent-Based Self-Healing System.
Caruso MM, et al.
Advances in Functional Materials, 18(13), 1898-1904 (2008)
Lulu Wang et al.
Journal of agricultural and food chemistry, 68(6), 1666-1677 (2020-01-21)
A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was studied by comparative aroma extract dilution analysis (AEDA). Two Moutai-aroma type Baijiu samples, one having no off-odor (A) and the other one presenting pickle-like off-odor (B), were
Eduardo Coelho et al.
Food chemistry, 323, 126826-126826 (2020-04-27)
During beer ageing, endogenous barrel microbes grow spontaneously and transform wort/beer composition, being Dekkera bruxellensis and Saccharomyces cerevisiae among the main contributors to the chemical and sensory profile of aged beer. This work aims at the application of multi-starter cultures
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