31530
2,3-丁二酮
puriss., ≥99.0% (GC)
别名:
双乙酰, 联乙酰
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线性分子式:
CH3COCOCH3
化学文摘社编号:
分子量:
86.09
EC Number:
207-069-8
UNSPSC Code:
12352100
PubChem Substance ID:
Beilstein/REAXYS Number:
605398
MDL number:
InChI key
QSJXEFYPDANLFS-UHFFFAOYSA-N
InChI
1S/C4H6O2/c1-3(5)4(2)6/h1-2H3
SMILES string
CC(=O)C(C)=O
vapor density
3 (vs air)
vapor pressure
52.2 mmHg ( 20 °C)
grade
puriss.
assay
≥99.0% (GC)
autoignition temp.
345 °C
Gene Information
human ... ACHE(43), BCHE(590), CES1(1066)
refractive index
n20/D 1.394
bp
88 °C (lit.)
transition temp
solidification point −3-1 °C
density
0.985 g/mL at 20 °C, 0.981 g/mL (lit.)
storage temp.
2-8°C
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Other Notes
蛋白质精氨酸残基的特异性修饰试剂
signalword
Danger
Hazard Classifications
Acute Tox. 3 Inhalation - Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 2 - Skin Irrit. 2 - Skin Sens. 1 - STOT RE 2 Inhalation
target_organs
Respiratory system
存储类别
3 - Flammable liquids
wgk
WGK 2
flash_point_f
44.6 °F - closed cup
flash_point_c
7 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
新产品
此项目有
Essential arginyl residues in Escherichia coli alkaline phosphatase.
F J Daemen et al.
Biochemistry, 13(14), 2865-2871 (1974-07-02)
P Gacesa et al.
Biochimica et biophysica acta, 661(2), 205-212 (1981-10-13)
Purified bovine testicular hyaluronidase (hyaluronate 4-glycanohydrolase, EC 3.2.1.35) was inactivated by butane-2,3-dione in either borate or Hepes buffer, pH 8.3. The presence of borate enhanced the inactivation process which followed pseudo-first-order kinetics with a calculated second-order rate constant of 13.54M-1
Functional arginyl residues as NADH binding sites of alcohol dehydrogenases.
L G Lange et al.
Biochemistry, 13(21), 4361-4370 (1974-10-08)
Chemical modification of arginine at the active site of the bovine erythrocyte superoxide dismutase.
D P Malinowski et al.
Biochemistry, 18(26), 5909-5917 (1979-12-25)
M I Rincon-Delgadillo et al.
Journal of dairy science, 95(3), 1128-1139 (2012-03-01)
Starter distillates (SDL) are used as ingredients in the formulation of many food products such as cottage cheese, margarine, vegetable oil spreads, processed cheese, and sour cream to increase the levels of naturally occurring buttery aroma associated with fermentation. This
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