Merck
CN

485551

Sigma-Aldrich

苯甲醛-d6

98 atom % D

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线性分子式:
C6D5CDO
CAS号:
分子量:
112.16
MDL编号:
PubChem化学物质编号:
NACRES:
NA.12

同位素纯度

98 atom % D

质量水平

检测方案

99% (CP)

折射率

n20/D 1.545 (lit.)

bp

178-179 °C (lit.)

mp

−26 °C (lit.)

密度

1.103 g/mL at 25 °C

质量偏移

M+6

SMILES字符串

[2H]C(=O)c1c([2H])c([2H])c([2H])c([2H])c1[2H]

InChI

1S/C7H6O/c8-6-7-4-2-1-3-5-7/h1-6H/i1D,2D,3D,4D,5D,6D

InChI key

HUMNYLRZRPPJDN-MZWXYZOWSA-N

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该产品可以大包装形式供货,也可按需进行包装。 如需关于价格、供货形式及包装的信息,请联系稳定同位素客户服务

警示用语:

Danger

危险分类

Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Aquatic Chronic 2 - Eye Irrit. 2 - Repr. 1B - Skin Irrit. 2 - STOT SE 3

靶器官

Respiratory system

储存分类代码

6.1C - Combustible, acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects

WGK

WGK 1

闪点(°F)

145.0 °F - closed cup

闪点(°C)

62.8 °C - closed cup


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Ellena S King et al.
Journal of agricultural and food chemistry, 67(11), 3229-3241 (2019-02-26)
This study describes the sensory composition of commercial sweet almond varieties across two California growing seasons. It also discusses the relationship between sensory attributes and chemical and physical measures. Raw, whole almonds (43 samples each of 13 varieties in 2015
Jana Rousová et al.
Journal of chromatography. A, 1544, 49-61 (2018-03-06)
Carboxylic acids and aldehydes are present in ambient air particulate matter (PM) originating from both primary emission and secondary production in air and may, due to their polarity have, an impact on formation of cloud condensation nuclei. Their simultaneous determination
Michał Biernacki et al.
Molecules (Basel, Switzerland), 23(9) (2018-09-19)
Fatty acid amide hydrolase (FAAH) inhibitor [3-(3-carbamoylphenyl)phenyl] N-cyclohexylcarbamate (URB597) may influence redox balance and blood pressure through the modulation of endocannabinoids levels. Therefore, this study aimed to compare changes in oxidative metabolism and apoptosis in the hearts of rats with
Weronika Filipowska et al.
Journal of chromatography. A, 1612, 460647-460647 (2019-11-27)
Aldehydes originating from malt play an important role in beer flavour deterioration. In order to better understand the influence of malting process on beer staling, it is necessary to acquire a reliable analytical methodology for determination of beer staling aldehydes
Xinyi Zhang et al.
Journal of agricultural and food chemistry, 67(12), 3502-3510 (2019-02-28)
This work outlines a rapid novel methodology for the direct quantitation of 12 volatile aldehyde compounds related to oxidative off-flavors in wine, by measuring the combined free and hydrogen-sulfite-bound forms of each aldehyde compound, consisting of four general aldehydes, four

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