P5561
丙酸
BioReagent, suitable for insect cell culture, ~98%
别名:
Propanoic acid, Propanyl acid, 初油酸
蒸汽密度
2.55 (vs air)
质量水平
蒸汽压
2.4 mmHg ( 20 °C)
产品线
BioReagent
方案
~98%
自燃温度
955 °F
expl. lim.
12.1 %
技术
cell culture | insect: suitable
折射率
n20/D 1.386 (lit.)
沸点
141 °C (lit.)
mp
−24-−23 °C (lit.)
溶解性
H2O: soluble
密度
0.99 g/mL at 25 °C (lit.)
0.993 g/mL at 25 °C (lit.)
SMILES字符串
CCC(O)=O
InChI
1S/C3H6O2/c1-2-3(4)5/h2H2,1H3,(H,4,5)
InChI key
XBDQKXXYIPTUBI-UHFFFAOYSA-N
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一般描述
丙酸(PA)是一种天然羧酸,它在纯态下是一种无色的腐蚀性液体,具有难闻的气味。它可与水混溶。工业上以羰基镍作为催化剂,通过乙烯的加氢羧化作用制备丙酸。已有研究发现PA可减少食物摄入量、降低血浆和肝脏的脂肪酸含量、改善组织胰岛素敏感性并发挥免疫抑制作用。丙酸是一种出色的原材料,因为它稳定、廉价且安全,甚至可以用作食品添加剂。
应用
用于昆虫细胞培养,抑制霉菌生长。
警示用语:
Danger
危险声明
危险分类
Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1B - STOT SE 3
靶器官
Respiratory system
储存分类代码
3 - Flammable liquids
WGK
WGK 1
闪点(°F)
129.2 °F - closed cup
闪点(°C)
54 °C - closed cup
个人防护装备
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
法规信息
危险化学品
Flour and Breads and their Fortification in Health and Disease Prevention.
Victor R. Preedy, Ronald Ross Watson, Vinood B
Technology & Engineering, 476-476 (2011)
Biological effects of propionic acid in humans; metabolism, potential applications and underlying mechanisms
Sa'ad, H., et al.
Molecular and Cellular Biology, 1801 (11), 1175-1183 (2010)
Nucleophilic ?-Carbon Activation of Propionic Acid as a 3-Carbon Synthon by Carbene Organocatalysis
Jin, Zhichao, et al.
Chemistry?A European Journal , 21 (26), 9360-9363 (2015)
L B Bindels et al.
British journal of cancer, 107(8), 1337-1344 (2012-09-15)
Metabolites released by the gut microbiota may influence host metabolism and immunity. We have tested the hypothesis that inulin-type fructans (ITF), by promoting microbial production of short-chain fatty acids (SCFA), influence cancer cell proliferation outside the gut. Mice transplanted with
Eddy J Smid et al.
Current opinion in biotechnology, 24(2), 148-154 (2012-12-12)
Most known natural and industrial food fermentation processes are driven by either simple or complex communities of microorganisms. Obviously, these fermenting microbes will not only interact with the fermentable substrate but also with each other. These microbe-microbe interactions are complex
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