InChI
1S/H2O4S/c1-5(2,3)4/h(H2,1,2,3,4)
InChI key
QAOWNCQODCNURD-UHFFFAOYSA-N
grade
ACS reagent, p.a.
agency
reag. ISO, reag. Ph. Eur.
vapor density
<0.3 (25 °C, vs air)
vapor pressure
1 mmHg ( 146 °C)
assay
95.0-97.0%
bp
~290 °C (lit.)
density
1.840 g/mL at 25 °C (lit.)
正在寻找类似产品? 访问 产品对比指南
signalword
Danger
hcodes
Hazard Classifications
Eye Dam. 1 - Met. Corr. 1 - Skin Corr. 1A
存储类别
8A - Combustible corrosive hazardous materials
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
法规信息
新产品
此项目有
Ying Gu et al.
Cell research, 25(5), 604-620 (2015-03-21)
Hepatitis E virus (HEV), a non-enveloped, positive-sense, single-stranded RNA virus, is a major cause of enteric hepatitis. Classified into the family Hepeviridae, HEV comprises four genotypes (genotypes 1-4), which belong to a single serotype. We describe a monoclonal antibody (mAb)
Francesco Riccobono et al.
Science (New York, N.Y.), 344(6185), 717-721 (2014-05-17)
Atmospheric new-particle formation affects climate and is one of the least understood atmospheric aerosol processes. The complexity and variability of the atmosphere has hindered elucidation of the fundamental mechanism of new-particle formation from gaseous precursors. We show, in experiments performed
Vicky De Preter et al.
Gut, 64(3), 447-458 (2014-05-09)
Bacteria play a role in the onset and perpetuation of intestinal inflammation in IBD. Compositional alterations may also change the metabolic capacities of the gut bacteria. To examine the metabolic activity of the microbiota of patients with Crohn's disease (CD)
Kathleen Machiels et al.
Gut, 63(8), 1275-1283 (2013-09-12)
Bacteria play an important role in the onset and perpetuation of intestinal inflammation in inflammatory bowel disease (IBD). Unlike in Crohn's disease (CD), in which dysbiosis has been better characterised, in ulcerative colitis (UC), only small cohorts have been studied
Anu Nuora et al.
Food chemistry, 184, 57-64 (2015-04-16)
Oxidised lipid species, their bioavailability and impact on inflammatory responses from cooked beef steak are poorly characterised. Oxidised lipid species from pan-fried (PF) and sous-vide (SV) thermally processed beef were determined with UHPLC-ESI/MS. Twenty-three lipid oxidation products increased with thermal
我们的科学家团队拥有各种研究领域经验,包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
联系客户支持