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About This Item
Linear Formula:
C6H5COCH2Cl
CAS Number:
Molecular Weight:
154.59
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
208-531-1
Beilstein/REAXYS Number:
507950
MDL number:
Assay:
98%
Form:
crystals
Quality Level
assay
98%
form
crystals
bp
244-245 °C (lit.)
mp
54-56 °C (lit.)
density
1.324 g/mL at 25 °C (lit.)
SMILES string
ClCC(=O)c1ccccc1
InChI
1S/C8H7ClO/c9-6-8(10)7-4-2-1-3-5-7/h1-5H,6H2
InChI key
IMACFCSSMIZSPP-UHFFFAOYSA-N
Gene Information
human ... PTPN6(5777)
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signalword
Danger
Hazard Classifications
Acute Tox. 2 Oral - Acute Tox. 3 Dermal - Acute Tox. 3 Inhalation - Eye Dam. 1 - Resp. Sens. 1 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
Storage Class
6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Faceshields, Gloves, type P2 (EN 143) respirator cartridges
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The TRPA1 channel is activated by a number of pungent chemicals, such as allylisothiocyanate, present in mustard oil and thiosulfinates present in garlic. Most of the known activating compounds contain reactive, electrophilic chemical groups, reacting with cysteine residues in the
R Suganthi et al.
Journal of medicinal food, 10(1), 149-153 (2007-05-03)
High fructose feeding in normal rats induces insulin resistance and also facilitates oxidative damage. The present study examines the effects of a spices mixture (SM) on oxidative stress markers and antioxidant potential in tissues of high fructose-fed insulin-resistant rats. Male


