biological source
synthetic
grade
FG, Halal, Kosher
reg. compliance
EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 182.20
origin
Mexico origin
refractive index
n20/D 1.553
bp
164 °C
density
1.07 g/mL at 25 °C
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
Other Notes
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wgk
WGK 3
flash_point_f
105.0 °F - closed cup
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
存储类别
3 - Flammable liquids
flash_point_c
40.56 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
新产品
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J P Perchellet et al.
Cancer biochemistry biophysics, 8(4), 299-312 (1986-10-01)
Garlic oil, onion oil and one of its constituents, dipropenyl sulfide, all increase, to diverse degrees, glutathione (GSH) peroxidase (GSH:H2O2 oxidoreductase, EC 1.11.1.9) activity in isolated epidermal cells incubated in the presence or absence of the potent tumor promoter 12-0-tetradecanoylphorbol-13-acetate
Jay W Kim et al.
Journal of food protection, 67(3), 499-504 (2004-03-24)
The essential oils of garlic and onion and their constituent sulfides with three or more sulfur atoms were potent inhibitors of yeast growth. The minimum inhibitory concentrations of garlic oil, onion oil, diallyl trisulfide, diallyl tetrasulfide, and dimethyl trisulfide for
New inhibitor of platelet aggregation in onion oil.
S Kawakishi et al.
Lancet (London, England), 2(8606), 330-330 (1988-08-06)