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Merck
CN

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

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关于此项目

线性分子式:
(CH3)2NC6H4NH2 · 2HCl
化学文摘社编号:
分子量:
209.12
UNSPSC Code:
41171621
NACRES:
NA.85
PubChem Substance ID:
EC Number:
208-635-7
Beilstein/REAXYS Number:
3913463
MDL number:
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Quality Level

assay

≥99.0% (AT), ≥99.0%

form

powder

loss

≤0.05% loss on ignition

mp

210-215 °C (dec.), 222 °C (dec.) (lit.)

cation traces

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

application(s)

food and beverages, microbiology

SMILES string

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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General description

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。

Application

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。

Disclaimer

在储存过程中会变成红色。

pictograms

Skull and crossbones

signalword

Danger

Hazard Classifications

Acute Tox. 3 Dermal - Acute Tox. 3 Inhalation - Acute Tox. 3 Oral

存储类别

6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials

wgk

WGK 3

ppe

Eyeshields, Faceshields, Gloves, type P2 (EN 143) respirator cartridges


历史批次信息供参考:

分析证书(COA)

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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

全球贸易项目编号

货号GTIN
D68002-10G04061833587904
07770-100G04061838648457
07770-25G04061835571338

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