M66951
4-メチル-1-ペンタノール
97%
別名:
2-Methyl-5-pentanol, 4-Methyl-1-pentanol, 4-Methylamyl alcohol, Anglamol 6085U, Isohexanol, iso-Hexanol
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この商品について
化学式:
(CH3)2CH(CH2)3OH
CAS番号:
分子量:
102.17
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
210-969-3
Beilstein/REAXYS Number:
1731303
MDL number:
Assay:
97%
Form:
liquid
Quality Level
assay
97%
form
liquid
refractive index
n20/D 1.414 (lit.)
bp
160-165 °C (lit.)
density
0.821 g/mL at 25 °C (lit.)
SMILES string
CC(C)CCCO
InChI
1S/C6H14O/c1-6(2)4-3-5-7/h6-7H,3-5H2,1-2H3
InChI key
PCWGTDULNUVNBN-UHFFFAOYSA-N
関連するカテゴリー
適用法令
試験研究用途を考慮した関連法令を主に挙げております。化学物質以外については、一部の情報のみ提供しています。 製品を安全かつ合法的に使用することは、使用者の義務です。最新情報により修正される場合があります。WEBの反映には時間を要することがあるため、適宜SDSをご参照ください。
第4類:引火性液体 + 第二石油類 + 危険等級III + 非水溶性液体
fsl
M66951-5G: + M66951-25G: + M66951-BULK: + M66951-1G: + M66951-VAR:
jan
Shujuan Zhang et al.
Molecules (Basel, Switzerland), 20(12), 21609-21625 (2015-12-04)
Solaris is a new disease tolerant cultivar increasingly cultivated in cool climate regions. In order to explore the winemaking processes' potential to make different styles of Solaris wines, the effects of different pre-fermentation treatments (direct press after crushing, whole cluster
Olga Vyviurska et al.
Journal of food science and technology, 54(13), 4284-4301 (2017-12-01)
Nowadays, fingerprinting of food became one of the most perspective analytical tools to resolve a problem of food quality and authentication, especially in difficult cases like differentiation of fruit varieties. In this work, plum brandies distillated by the same technology
Stefan Ivanović et al.
Molecules (Basel, Switzerland), 26(5) (2021-04-04)
Plum brandy (Slivovitz (en); Šljivovica(sr)) is an alcoholic beverage that is increasingly consumed all over the world. Its quality assessment has become of great importance. In our study, the main volatiles and aroma compounds of 108 non-aged plum brandies originating
Ting-Yi Wu et al.
Applied biochemistry and biotechnology, 185(3), 578-592 (2017-12-16)
Optically pure 3-substituted glutarates can be prepared from the alcoholic ring-opening of cyclic anhydride derivatives, esterification of 3-substituted glutaric acid, and hydrolysis, alcoholysis, aminolysis, and ammonolysis of the diester derivatives via hydrolases or organocatalysts. Unfortunately, most of them mainly focus
Ana C Vieira et al.
Food chemistry, 317, 126466-126466 (2020-03-03)
Despite the literature comprises numerous studies dealing with the analysis of wort and beer flavour-related compounds by HS-SPME followed by GC-MS quantification, no generalized consensus exists regarding the optimal conditions for the extraction procedure. The complex chemistry nature of these
ライフサイエンス、有機合成、材料科学、クロマトグラフィー、分析など、あらゆる分野の研究に経験のあるメンバーがおります。.
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