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1,2,3,4-Tetrahydro-9-aminoacridine | CAS:321-64-2
1,2,3,4-Tetrahydro-9-aminoacridine
  • 名称:1,2,3,4-四氢-9-氨基吖啶 | 1,2,3,4-Tetrahydro-9-aminoacridine
  • CAS号:321-64-2
  • 别名:9-Amino-1,2,3,4-tetrahydroacridine; THA; Tacrine; Tetrahydroaminacrine; Tetrahydroaminoacridine; Tetrahydroaminocrin; Tetrahydroaminocrine
  • 分子式:C13H14N2
  • 分子量:198.26
  • EINESC号:206-291-2

产品描述

物理化学性质

熔点 183.5 ºC**
密度 1.195±0.06 g/cm3 (20 º

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Old Yellow Enzyme from Candida macedoniensis catalyzes the stereospecific reduction of the C=C bond of ketoisophorone.Michihiko Kataoka et al.Bioscience, biotechnology, and biochemistry, 66(12), 2651-2657 (2003-02-25) Engineering towards nitroreductase functionality in ene-reductase scaffolds.Jonathan T Park et al.Chembiochem : a European journal of chemical biology, 16(5), 811-818 (2015-02-24) Bioreduction of α,β-unsaturated ketones and aldehydes by non-conventional yeast (NCY) whole-cells.Marta Goretti et al.Bioresource technology, 102(5), 3993-3998 (2011-01-15) Enoate reductases from non conventional yeasts: bioconversion, cloning, and functional expression in Saccharomyces cerevisiae.Stefano Raimondi et al.Journal of biotechnology, 156(4), 279-285 (2011-09-22) Ketoisophorone transformation by Marchantia polymorpha and Nicotiana tabacum cultured cells.Mohamed-Elamir F Hegazy et al.Zeitschrift fur Naturforschung. C, Journal of biosciences, 63(5-6), 403-408 (2008-08-02) Quality and functionality of saffron: quality control, species assortment and affinity of extract and isolated saffron compounds to NMDA and sigma1 (sigma-1) receptors.Matthias Lechtenberg et al.Planta medica, 74(7), 764-772 (2008-05-23) Worldwide market screening of saffron volatile composition.Maggi L, et al. Journal of the Science of Food and Agriculture, 89(11), 1950-1954 (2011) An engineered old yellow enzyme that enables efficient synthesis of (4R,6R)-Actinol in a one-pot reduction system.Shoichiro Horita et al.Chembiochem : a European journal of chemical biology, 16(3), 440-445 (2015-02-03) Description of volatile compounds generated by the degradation of carotenoids in paprika, tomato and marigold oleoresins.Rios JJ, et al. Food Chemistry, 106(3), 1145-1153 (2008)
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