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Merck
CN

V900107

没食子酸 一水合物

98%, Vetec, reagent grade

别名:

3,4,5-三羟基苯甲酸

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关于此项目

线性分子式:
(HO)3C6H2CO2H · H2O
化学文摘社编号:
分子量:
188.13
UNSPSC Code:
12352100
EC Number:
205-749-9
Beilstein/REAXYS Number:
2050274
Assay:
98%
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产品名称

没食子酸 一水合物, Vetec, reagent grade, 98%

InChI key

LNTHITQWFMADLM-UHFFFAOYSA-M

InChI

1S/C7H6O5/c8-4-1-3(7(11)12)2-5(9)6(4)10/h1-2,8-10H,(H,11,12)/p-1

SMILES string

OC(=O)c1cc(O)c(O)c(O)c1

grade

reagent grade

product line

Vetec

assay

98%

mp

252 °C (dec.) (lit.)

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Legal Information

Vetec is a trademark of Merck KGaA, Darmstadt, Germany

存储类别

11 - Combustible Solids

wgk

WGK 2

flash_point_f

482.0 °F - closed cup

flash_point_c

250 °C - closed cup


历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Wei Huang et al.
Nature communications, 5, 4851-4851 (2014-09-23)
Conspecific and heterospecific aboveground and belowground herbivores often occur together in nature and their interactions may determine community structure. Here we show how aboveground adults and belowground larvae of the tallow tree specialist beetle Bikasha collaris and multiple heterospecific aboveground
Siriwan Panprivech et al.
Molecules (Basel, Switzerland), 20(5), 7974-7989 (2015-05-07)
The impact of increasing cold soak (CS) duration (0, 1, 4, 7, and 10 days at 10 °C) on the extraction of phenolic compounds during the CS period and primary fermentation as well as the final composition of Cabernet Sauvignon
Sara Canas et al.
Phytochemical analysis : PCA, 26(1), 1-7 (2014-06-04)
Graft incompatibility of Vitis spp is an unresolved worldwide problem with important economic consequences. Grafting comprises a complex set of morphological and physiological alterations, in which the phenolic compounds seem to be strongly involved. Therefore, a detailed analysis and recognition
Kevser Sözgen Başkan et al.
Talanta, 147, 162-168 (2015-11-26)
As the concentration of reducing sugars (RS) is controlled by European legislation for certain specific food and beverages, a simple and sensitive spectrophotometric method for the determination of RS in various food products is proposed. The method is based on

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