Q1603
喹喔啉
≥98%
别名:
1,4-二氮萘, 苯并 [ a ] 吡嗪, 苯并吡嗪
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关于此项目
经验公式（希尔记法）:
C8H6N2
化学文摘社编号:
分子量:
130.15
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
202-047-4
Beilstein/REAXYS Number:
109351
MDL number:
Assay:
≥98%
产品名称
喹喔啉, ≥98%
InChI key
XSCHRSMBECNVNS-UHFFFAOYSA-N
InChI
1S/C8H6N2/c1-2-4-8-7(3-1)9-5-6-10-8/h1-6H
SMILES string
c1ccc2nccnc2c1
assay
≥98%
bp
220-223 °C (lit.)
mp
29-32 °C (lit.)
density
1.124 g/mL at 25 °C (lit.)
Quality Level
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存储类别
11 - Combustible Solids
wgk
WGK 3
ppe
dust mask type N95 (US), Eyeshields, Gloves
Mark T Bilodeau et al.
Bioorganic & medicinal chemistry letters, 18(11), 3178-3182 (2008-05-16)
A series of naphthyridine and naphthyridinone allosteric dual inhibitors of Akt1 and 2 have been developed. These compounds have been optimized to have potent dual activity against the activated kinase as well as the activation of Akt in cells. One
Wei Zhang et al.
Journal of agricultural and food chemistry, 67(22), 6350-6358 (2019-05-16)
α-Dicarbonyls are reactive intermediates formed during Maillard reactions and carbohydrate degradation. The formation of seven α-dicarbonyls was characterized in solutions containing dairy related carbohydrates (galactose, glucose, lactose, and galacto-oligosaccharides (GOS)) during incubations at 40 and 50 °C with and without
F Docobo-Pérez et al.
Antimicrobial agents and chemotherapy, 59(9), 5602-5610 (2015-07-01)
The aim of this study was to improve the understanding of the pharmacokinetic-pharmacodynamic relationships of fosfomycin against extended-spectrum beta-lactamase (ESBL)-producing Escherichia coli strains that have different fosfomycin MICs. Our methods included the use of a hollow fiber infection model with
Neslihan Göncüoğlu Taş et al.
Journal of agricultural and food chemistry, 67(1), 415-424 (2018-12-12)
This study investigated the effect of roasting (150 °C for 30 min) and storage (12 months at 4 °C, 25 °C, and 25 °C in vacuum package), conditions of which are generally applied in the industry and markets, on the
Ecem Berk et al.
Journal of agricultural and food chemistry, 67(17), 4923-4930 (2019-04-11)
This study investigated the formation of Maillard reaction products in sesame seeds under different roasting conditions. Sesame seeds were roasted at 150, 180, 200, and 220 °C for 10 min, and thermal process contaminants including 5-hydroxymethylfurfural, acrylamide, furan, and dicarbonyl
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