grade
purum
assay
≥97.0% (calc. based on dry substance, RT)
autoignition temp.
176 °F
quality
moistened with water
contains
~25% water as stabilizer
reaction suitability
reagent type: oxidant
mp
102-105 °C, 105 °C (lit.)
SMILES string
O=C(OOC(=O)c1ccccc1)c2ccccc2
InChI
1S/C14H10O4/c15-13(11-7-3-1-4-8-11)17-18-14(16)12-9-5-2-6-10-12/h1-10H
InChI key
OMPJBNCRMGITSC-UHFFFAOYSA-N
Application
聚合工艺中广泛应用的引发剂、固化剂和交联剂。
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Suzanne M Jervis et al.
Journal of food science, 78(2), R129-R137 (2013-01-22)
Whey is a value-added product that is utilized in many food and beverage applications for its nutritional and functional properties. Whey and whey products are generally utilized in dried ingredient applications. One of the primary sources of whey is from
E J Kang et al.
Journal of food science, 77(7), C818-C823 (2012-07-05)
Residual annatto colorant (norbixin) in fluid Cheddar cheese whey can be bleached. The 2 approved chemical bleaching agents for whey, hydrogen peroxide (HP) and benzoyl peroxide (BP), negatively impact the flavor of dried whey protein. The objective of this study
Nanette B Silverberg
Cutis, 90(2), 70-72 (2012-09-20)
Acne vulgaris has been linked to milk ingestion, both whole and skim milk. The milk fraction that promotes acne is unknown. Five case reports are presented of male patients aged 14 to 18 years who experienced onset of acne shortly