
5-Amino-2-methoxyphenol | CAS:1687-53-2
5-Amino-2-methoxyphenol
- 名称:2-甲氧基-5-氨基苯酚; 5-氨基愈创木酚 | 5-Amino-2-methoxyphenol
- CAS号:1687-53-2
- 别名:3-Hydroxy-4-methoxyaniline
- 分子式:C7H9NO2
- 分子量:139.15
- EINESC号:216-873-8
产品描述
物理化学性质
熔点 | 129-133 ºC |
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水溶性 | 微溶 |
安全数据
危险品标志 | Xn |
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危险类别码 | R20/22;R36/37/38 |
安全说明书 | S26;S37/39 |
产品合成路线
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Green alcohol oxidation on palladium catalysts supported on amphiphilic hybrid carbon nanotubes.Benyounes A, et al. Catalysis Today, 249, 137-144 (2015)
Poly(ionic liquid) embedded particles as efficient solid phase microextraction phases of polar and aromatic analytes.David J S Patinha et al.Talanta, 198, 193-199 (2019-03-17)
Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS.R Aparicio-Ruiz et al.Talanta, 187, 133-141 (2018-06-02)
Preparation of porous hydrophilic monoliths: Effect of the polymerization conditions on the porous properties of poly (acrylamide-co-N, N'-methylenebisacrylamide) monolithic rods.Xie S, et al. Journal of Polymer Science Part A: Polymer Chemistry, 5(6), 1013-1021 (1997)
Characterization of phenolic compounds and aroma active compounds in feijoa juice from four New Zealand grown cultivars by LC-MS and HS-SPME-GC-O-MS.Yaoyao Peng et al.Food research international (Ottawa, Ont.), 129, 108873-108873 (2020-02-11)
Evaluation of injection methods for fast, high peak capacity separations with low thermal mass gas chromatography.Brian D Fitz et al.Journal of chromatography. A, 1392, 82-90 (2015-03-31)
Circuit formation and function in the olfactory bulb of mice with reduced spontaneous afferent activity.Paolo Lorenzon et al.The Journal of neuroscience : the official journal of the Society for Neuroscience, 35(1), 146-160 (2015-01-09)
Solubilization of heptanols and a, ?-alkanediols in aqueous solutions of sodium dodecyl sulfate.Blokhus AM, et al. Journal of Colloid and Interface Science, 114(1), 9-15 (1986)
Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.Enbo Xu et al.Journal of food science, 80(7), C1476-C1489 (2015-06-20)
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Products currently covered by valid US Patents are offered for R&D use in accordance with 35 USC 271 +A13(1).
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