07770
N,N-二甲基对苯二胺 二盐酸盐
suitable for microbiology, ≥99.0%
别名:
4-氨基-N,N-二甲基苯胺 二盐酸盐, DMPD · 2HCl, DMPPDA · 2HCl
质量水平
方案
≥99.0% (AT)
≥99.0%
表单
powder
缺失
≤0.05% loss on ignition
mp
210-215 °C (dec.)
222 °C (dec.) (lit.)
痕量阳离子
Ca: ≤10 mg/kg
Cd: ≤5 mg/kg
Co: ≤5 mg/kg
Cr: ≤5 mg/kg
Cu: ≤5 mg/kg
Fe: ≤5 mg/kg
K: ≤50 mg/kg
Mg: ≤5 mg/kg
Mn: ≤5 mg/kg
Na: ≤500 mg/kg
Ni: ≤5 mg/kg
Pb: ≤5 mg/kg
Zn: ≤5 mg/kg
应用
food and beverages
microbiology
SMILES字符串
Cl[H].Cl[H].CN(C)c1ccc(N)cc1
InChI
1S/C8H12N2.2ClH/c1-10(2)8-5-3-7(9)4-6-8;;/h3-6H,9H2,1-2H3;2*1H
InChI key
IAEDWDXMFDKWFU-UHFFFAOYSA-N
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相关类别
一般描述
N，N -二甲基对苯二胺盐酸盐是酸性橙 52 (AO52) 的偶氮还原产物。它在氧化酶测试中很有用，该测试根据细菌利用染料的能力区分细菌。
应用
N，N -二甲基对苯二胺盐酸盐已被用于根据血浆铁当量氧化电位 (PFEOP) 测定血浆氧化剂容量。
免责声明
在储存过程中会变成红色。
警示用语：
Danger
危险分类
Acute Tox. 3 Dermal - Acute Tox. 3 Inhalation - Acute Tox. 3 Oral
储存分类代码
6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials
WGK
WGK 3
个人防护装备
Eyeshields, Faceshields, Gloves, type P2 (EN 143) respirator cartridges
Martin Alexander
Encyclopedia of Microbiology (2000)
Modulation of Erythrocyte Plasma Membrane Redox System Activity by Curcumin
Prabhakar Singh
Biochemistry Research International (2016)
S Marroquí et al.
Journal of bacteriology, 183(3), 854-864 (2001-02-24)
We isolated a Tn5-induced Rhizobium tropici mutant that has enhanced capacity to oxidize N,N-dimethyl-p-phenylendiamine (DMPD) and therefore has enhanced respiration via cytochrome oxidase. The mutant had increased levels of the cytochromes c(1) and CycM and a small increase in the
Veronica Verde et al.
Free radical research, 36(8), 869-873 (2002-11-08)
Oxidative stress has been clearly implicated in human disease by a growing body of scientific evidences. There is no ideal method for the measurement of this parameter. A possible strategy would be to measure simultaneously several biomarkers representing damage to
Francisco J Morales et al.
Journal of agricultural and food chemistry, 50(16), 4657-4661 (2002-07-26)
The Maillard reaction has a dramatic impact on the overall acceptance and nutritional quality of most of the foods consumed daily in European countries. Melanoidins are polymeric structures formed in the last stage of the Maillard reaction with nearly unknown
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