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Merck

Q1603

Quinoxaline

≥98%

Synonym(s):

1,4-Benzodiazine, Benzo[a]pyrazine, Benzopyrazine

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About This Item

Empirical Formula (Hill Notation):
C8H6N2
CAS Number:
Molecular Weight:
130.15
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
202-047-4
Beilstein/REAXYS Number:
109351
MDL number:
Assay:
≥98%
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Product Name

Quinoxaline, ≥98%

InChI key

XSCHRSMBECNVNS-UHFFFAOYSA-N

InChI

1S/C8H6N2/c1-2-4-8-7(3-1)9-5-6-10-8/h1-6H

SMILES string

c1ccc2nccnc2c1

assay

≥98%

bp

220-223 °C (lit.)

mp

29-32 °C (lit.)

density

1.124 g/mL at 25 °C (lit.)

Quality Level

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Storage Class

11 - Combustible Solids

wgk

WGK 3

ppe

dust mask type N95 (US), Eyeshields, Gloves


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Mark T Bilodeau et al.
Bioorganic & medicinal chemistry letters, 18(11), 3178-3182 (2008-05-16)
A series of naphthyridine and naphthyridinone allosteric dual inhibitors of Akt1 and 2 have been developed. These compounds have been optimized to have potent dual activity against the activated kinase as well as the activation of Akt in cells. One
Wei Zhang et al.
Journal of agricultural and food chemistry, 67(22), 6350-6358 (2019-05-16)
α-Dicarbonyls are reactive intermediates formed during Maillard reactions and carbohydrate degradation. The formation of seven α-dicarbonyls was characterized in solutions containing dairy related carbohydrates (galactose, glucose, lactose, and galacto-oligosaccharides (GOS)) during incubations at 40 and 50 °C with and without
Neslihan Göncüoğlu Taş et al.
Journal of agricultural and food chemistry, 67(1), 415-424 (2018-12-12)
This study investigated the effect of roasting (150 °C for 30 min) and storage (12 months at 4 °C, 25 °C, and 25 °C in vacuum package), conditions of which are generally applied in the industry and markets, on the
F Docobo-Pérez et al.
Antimicrobial agents and chemotherapy, 59(9), 5602-5610 (2015-07-01)
The aim of this study was to improve the understanding of the pharmacokinetic-pharmacodynamic relationships of fosfomycin against extended-spectrum beta-lactamase (ESBL)-producing Escherichia coli strains that have different fosfomycin MICs. Our methods included the use of a hollow fiber infection model with
Ecem Berk et al.
Journal of agricultural and food chemistry, 67(17), 4923-4930 (2019-04-11)
This study investigated the formation of Maillard reaction products in sesame seeds under different roasting conditions. Sesame seeds were roasted at 150, 180, 200, and 220 °C for 10 min, and thermal process contaminants including 5-hydroxymethylfurfural, acrylamide, furan, and dicarbonyl

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