等级
pharmaceutical primary standard
蒸汽密度
7.6 (vs air)
蒸汽压
<0.01 mmHg ( 20 °C)
自燃温度
878 °F
制造商/商品名称
EDQM
沸点
265 °C (lit.)
mp
69-73 °C (lit.)
应用
cleaning products
cosmetics
food and beverages
personal care
pharmaceutical
包装形式
neat
储存温度
2-8°C
SMILES字符串
Cc1cc(c(O)c(c1)C(C)(C)C)C(C)(C)C
InChI
1S/C15H24O/c1-10-8-11(14(2,3)4)13(16)12(9-10)15(5,6)7/h8-9,16H,1-7H3
InChI key
NLZUEZXRPGMBCV-UHFFFAOYSA-N
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警示用语：
Warning
危险声明
预防措施声明
危险分类
Aquatic Acute 1 - Aquatic Chronic 1
储存分类代码
11 - Combustible Solids
WGK
WGK 2
闪点(°F)
260.6 °F - open cup
闪点(°C)
127 °C - open cup
Hiroaki Gotoh et al.
Science advances, 4(10), eaat7629-eaat7629 (2018-10-20)
An elastomer is a three-dimensional network with a cross-linked polymer chain that undergoes large deformation with a small external force and returns to its original state when the external force is removed. Because of this hyperelasticity, elastomers are regarded as
Adam Dąbrowski et al.
Antioxidants (Basel, Switzerland), 9(2) (2020-02-27)
Oxidative stress underlies the pathomechanisms of toxic action of cadmium (Cd), including its damaging impact on the oral cavity. This study investigated whether the administration of an extract from Aronia melanocarpa L. berries (AME), characterized by their strong antioxidative potential
Agnieszka Białek et al.
Antioxidants (Basel, Switzerland), 9(3) (2020-03-21)
The aim of this study was to present overall lipid profile of organisms with ongoing neoplastic process and applied diet supplementation with pomegranate seed oil (PSO) and bitter melon extract (BME). The following were quantified in serum and cancerous tissues
Graziana Difonzo et al.
Foods (Basel, Switzerland), 8(4) (2019-04-26)
The shelf-life extension implicates the reduction of food waste. Plant polyphenols can have a crucial role in the shelf-life extension of foods. Olive leaf extract (OLE) is rich in phenolic compounds such as oleuropein, which is well-known for its antioxidant
Lauren Anne Van Rooyen et al.
Meat science, 129, 74-80 (2017-03-05)
The effect of 5% CO pretreatments prior to vacuum packaging of beef striploin steaks (Longissimus thoracis et lumborum, LTL) on quality attributes, primarily colour stability was investigated. The aim was to determine the optimum pretreatment that would induce the desirable
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