P56003
Pyrazine
≥99%
Synonym(s):
1,4-Diazabenzene, 1,4-Diazine, Paradiazine, Piazine, p-Diazine
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About This Item
Empirical Formula (Hill Notation):
C4H4N2
CAS Number:
Molecular Weight:
80.09
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
206-027-6
Beilstein/REAXYS Number:
103905
MDL number:
Assay:
≥99%
Form:
crystals
InChI key
KYQCOXFCLRTKLS-UHFFFAOYSA-N
InChI
1S/C4H4N2/c1-2-6-4-3-5-1/h1-4H
SMILES string
c1cnccn1
assay
≥99%
form
crystals
bp
115-116 °C (lit.)
mp
50-56 °C (lit.)
density
1.031 g/mL at 25 °C (lit.)
Quality Level
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Application
Pyrazine can be used:
- As a bridging ligand in the synthesis of Cu(II) linear chain coordination complexes.
- To prepare Cu(I) derived coordination polymers, which are used in the synthesis of metal-organic frameworks (MOFs).
General description
Pyrazine is a 1,4-diazine and an electron-deficient N-heteroarene found in several natural products, APIs, agrochemicals, and functional materials.
signalword
Danger
hcodes
Hazard Classifications
Flam. Sol. 1
Storage Class
4.1B - Flammable solid hazardous materials
wgk
WGK 3
flash_point_f
131.0 °F - closed cup
flash_point_c
55 °C - closed cup
ppe
Eyeshields, Gloves, type P3 (EN 143) respirator cartridges
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Pyrazine-bridged Cu (ii) chains: diaquabis (n-methyl-2-pyridone) copper (ii) perchlorate complexes
Kirkman-Davis E, et al.
Dalton Transactions, 49(39), 13693-13703 (2020)
Oleg V Larionov et al.
Organic letters, 16(3), 864-867 (2014-01-15)
A one-step transformation of heterocyclic N-oxides to 2-alkyl-, aryl-, and alkenyl-substituted N-heterocycles is described. The success of this broad-scope methodology hinges on the combination of copper catalysis and activation by lithium fluoride or magnesium chloride. The utility of this method
Nicole Favreau-Farhadi et al.
Journal of food science, 80(10), C2140-C2146 (2015-09-27)
Rosmarinic acid and Epigallocatechin gallate concentrations were studied as natural inhibitors of Maillard browning in glucose/glycine model systems, and in bakery rolls and applesauce. The concentrations of the inhibitors were varied to determine the highest level of inhibition without a
Gustavo Luis Leonardo Scalone et al.
Journal of agricultural and food chemistry, 63(22), 5364-5372 (2015-05-15)
Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the impact
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