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Merck
CN

189731

Sigma-Aldrich

5-甲基-2-己醇

98%

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关于此项目

线性分子式:
(CH3)2CHCH2CH2CHOHCH3
CAS Number:
分子量:
116.20
Beilstein:
1731619
EC 号:
MDL编号:
UNSPSC代码:
12352100
PubChem化学物质编号:
NACRES:
NA.22
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质量水平

方案

98%

表单

liquid

折射率

n20/D 1.417 (lit.)

沸点

148-150 °C (lit.)

密度

0.819 g/mL at 25 °C (lit.)

官能团

hydroxyl

SMILES字符串

CC(C)CCC(C)O

InChI

1S/C7H16O/c1-6(2)4-5-7(3)8/h6-8H,4-5H2,1-3H3

InChI key

ZDVJGWXFXGJSIU-UHFFFAOYSA-N

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一般描述

5-Methyl-2-hexanol is a non-crystallizable secondary alcohol and its complex relative permittivity has been measured over wide range of temperatures and pressures.

应用

5-Methyl-2-hexanol has been used as internal standard for rapid extraction of aroma compounds from grape brandies and aqueous-alcoholic wood extracts by ultrasound.

象形图

Flame

警示用语:

Warning

危险声明

危险分类

Flam. Liq. 3

储存分类代码

3 - Flammable liquids

WGK

WGK 3

闪点(°F)

86.0 °F - closed cup

闪点(°C)

30 °C - closed cup

个人防护装备

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

法规信息

危险化学品

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Lee Wei Lim et al.
Scientific reports, 6, 37568-37568 (2016-11-22)
Tetratricopeptide repeat domain 9A (TTC9A) expression is abundantly expressed in the brain. Previous studies in TTC9A knockout (TTC9A
Improved method for extraction of aroma compounds in aged brandies and aqueous alcoholic wood extracts using ultrasound.
Caldeira I, et al.
Analytica Chimica Acta, 513(1), 125-134 (2004)
Li Guan et al.
Brain research bulletin, 157, 162-168 (2020-02-15)
The involvement of tetratricopeptide repeat domain 9A (TTC9A) deficiency in anxiety-like responses and behavioral despair through estradiol action on the serotonergic system has been reported. Emerging evidence suggests that estradiol is a potent modulator of neuroplasticity. As estradiol and neuroplasticity
S Pawlus et al.
The Journal of chemical physics, 135(8), 084507-084507 (2011-09-08)
The complex relative permittivity of a non-crystallizable secondary alcohol, 5-methyl-2-hexanol, is measured over a wide range of temperatures and pressures up to 1750 MPa (17.5 kbar). The data at atmospheric pressure (P = 0.101 MPa) are analyzed in terms of
J Granja-Soares et al.
Food chemistry, 333, 127450-127450 (2020-07-15)
The aged wine spirit is a beverage with great aromatic complexity. Their volatile compounds with odorant power coming from the distillate and from the wood used in its ageing, and the interactions that take place in the process, enhanced by

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