蒸汽压
~0.26 mmHg ( 25 °C)
质量水平
方案
95%
表单
liquid
折射率
n20/D 1.424 (lit.)
沸点
93 °C/23 mmHg (lit.)
密度
0.827 g/mL at 25 °C (lit.)
SMILES字符串
CCCCCCCCC=O
InChI
1S/C9H18O/c1-2-3-4-5-6-7-8-9-10/h9H,2-8H2,1H3
InChI key
GYHFUZHODSMOHU-UHFFFAOYSA-N
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Warning
危险声明
危险分类
Aquatic Chronic 3 - Skin Irrit. 2
储存分类代码
10 - Combustible liquids
WGK
WGK 1
闪点(°F)
147.2 °F - closed cup
闪点(°C)
64 °C - closed cup
个人防护装备
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
Ke-Ming Li et al.
Journal of chemical ecology, 38(3), 287-294 (2012-03-10)
Odorant receptors are thought to play critical roles in the perception of chemosensory stimuli by insects. The primary method to address the functions of odorant receptors in insects is to use in vitro binding assays between the receptors and potential
Thomas Van Hecke et al.
PloS one, 9(6), e101122-e101122 (2014-07-01)
The effects of fat content and nitrite-curing of pork were investigated on the formation of cytotoxic and genotoxic lipid oxidation products (malondialdehyde, 4-hydroxy-2-nonenal, volatile simple aldehydes), protein oxidation products (protein carbonyl compounds) and NOC-specific DNA adducts (O6-carboxy-methylguanine) during in vitro
Elena Chiarpotto et al.
BioFactors (Oxford, England), 24(1-4), 229-236 (2006-01-13)
Transient activation of fibroblasts or fibroblast-like cells to proliferate and to produce elevated quantities of extracellular matrix is essential to fibrosis. This activation is regulated by several cytokines produced by various inflammation-associated cells. Among these, transforming growth factor beta1 (TGFbeta1)
Diane F Eilerts et al.
Insects, 9(4) (2018-10-27)
Many biological processes and behaviors in mosquitoes display rhythmic patterns, allowing for fine tuning to cyclic environmental conditions. In mosquitoes, vector-host interactions are primarily mediated by olfactory signals. Previous studies have established that, in the malaria vector Anopheles gambiae, rhythmic
Carmine Summo et al.
Meat science, 86(3), 839-844 (2010-08-04)
An experimental investigation was carried out to study the evolution of the volatile compounds of ripened sausages as a function of both storage time (time) and composition of packaging atmosphere (MAP). Ripened sausages, prepared at an industrial plant, were packed
实验方案
-β-Farnesene; α-Huµlene; Germacrene D; (+)-Valencene; Bicyclogermacrene; (+)-δ-Cadinene
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