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Merck
CN

45895

金合欢醇乙酸酯

technical, mixture of isomers

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经验公式(希尔记法):
C17H28O2
化学文摘社编号:
分子量:
264.40
EC Number:
249-689-1
UNSPSC Code:
12352100
PubChem Substance ID:
Beilstein/REAXYS Number:
1784823
MDL number:
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InChI

1S/C17H28O2/c1-14(2)8-6-9-15(3)10-7-11-16(4)12-13-19-17(5)18/h8,10,12H,6-7,9,11,13H2,1-5H3/b15-10+,16-12+

InChI key

ZGIGZINMAOQWLX-NCZFFCEISA-N

SMILES string

CC(=O)OC\C=C(/C)CC\C=C(/C)CC\C=C(\C)C

grade

technical

refractive index

n20/D 1.477

density

0.91 g/mL at 20 °C (lit.)

Quality Level

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存储类别

10 - Combustible liquids

wgk

WGK 2

flash_point_f

203.0 °F - closed cup

flash_point_c

95 °C - closed cup

ppe

Eyeshields, Gloves


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分析证书(COA)

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Lunzhao Yi et al.
Food chemistry, 186, 192-199 (2015-05-16)
This paper introduces a detailed method to apply metabolic profiles conducting on tangerine peels (Citrus reticulata 'Dahongpao') at three maturity stages from July to December. Principal component analysis not only demonstrated the metabolic footprints of tangerine peels during ripening but
Practical synthesis of Ambrox? from farnesyl acetate involving lipase catalyzed resolution.
Tanimoto H and Oritani T.
Tetrahedron Asymmetry, 7(6), 1695-1704 (1996)
K Nishioka et al.
Radioisotopes, 37(3), 133-139 (1988-03-01)
Farnesylacetic acid was efficiently labelled with 14C at the 5-position and gefarnate, a potent ulcer inhibitor, was prepared from it in radioactive form for use in metabolic studies. Condensation of [carbonyl-14C]acetyl chloride (5) with t-butyl 2-ethoxymagnesiomalonate (6) followed by acid-catalyzed
Yonghong Xiao et al.
Journal of chemical ecology, 35(7), 769-778 (2009-07-07)
Chemical signaling plays an important role in spider sexual communication, yet the chemistry of spider sex pheromones remains poorly understood. Unlike insects and mammals, the identification of spider pheromones has seldom been attempted, and no multicomponent pheromones have been found.
The biogenetically patterned in vitro oxidation-cyclization of farnesyl acetate.
van Tamelen EE, et al.
Journal of the American Society of Brewing Chemists, 85(20), 3295-3296 (1963)

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