DMPS1M
Dimethylpolysiloxane
viscosity 1,000 cSt (25 °C)(lit.)
别名:
Polydimethylsiloxane
表单
liquid
质量水平
分子量
~28,000
粘度
1,000 cSt(25 °C)(lit.)
SMILES字符串
CO[Si](C)(C)OC
InChI
1S/C4H12O2Si/c1-5-7(3,4)6-2/h1-4H3
InChI key
JJQZDUKDJDQPMQ-UHFFFAOYSA-N
应用
Clear, colorless fluid polymer useful as a stationary phase in gas chromatography and as an anti-foaming agent.
Dimethylpolysiloxane is used in protein chromatography and affininty chromatography. Dimethylpolysiloxane was used to determine that postprandial inflammatory response after ingestion of heated oils in obese persons is reduced by the presence of phenol compounds.
储存分类代码
10 - Combustible liquids
WGK
WGK 1
闪点(°F)
600.8 °F - closed cup
闪点(°C)
316.00 °C - closed cup
个人防护装备
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
历史批次信息供参考:
分析证书(COA)
Lot/Batch Number
Mohesh Moothanchery et al.
Biomedical optics express, 8(12), 5483-5492 (2018-01-04)
Microneedle technology allows micron-sized conduits to be formed within the outermost skin layers for both localized and systemic delivery of therapeutics including nanoparticles. Histological methods are often employed for characterization, and unfortunately do not allow for the
A Perez-Herrera et al.
Molecular nutrition & food research, 56(3), 510-514 (2011-12-14)
Heating during the process of cooking alters the chemical properties of foods and may affect subsequent postprandial inflammation. We tested the effects of four meals rich in different oils subjected to heating on the postprandial inflammatory metabolism of peripheral blood
Vyacheslav N Fishman et al.
Chemosphere, 84(7), 913-922 (2011-07-09)
The applicability of three different Silphenylene Silicone co-polymer (Si-Arylene) GC stationary phases (J&W Scientific DB-5ms, Varian VF-5ms, and VF-Xms) has been evaluated for the separation of all 136 tetra- through the octa- chlorinated dibenzo-p-dioxins (PCDD) and chlorinated dibenzofurans (PCDF) from
Mara I Orozco et al.
Journal of agricultural and food chemistry, 59(13), 7194-7202 (2011-06-08)
The influence of deep frying, mimicked by 20 heating cycles at 180 °C (each cycle from ambient temperature to 180 °C maintained for 5 min), on the unsaponifiable fraction of vegetable edible oils represented by three characteristic families of compounds
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