02560
4-(Dimethylamino)benzaldehyde solution
10 g/L in isopropanol, for TLC derivatization
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About This Item
Empirical Formula (Hill Notation):
C9H11NO
CAS Number:
Molecular Weight:
149.19
UNSPSC Code:
41116105
NACRES:
NA.22
PubChem Substance ID:
EC Number:
200-661-7
Beilstein/REAXYS Number:
4132845
MDL number:
InChI key
BGNGWHSBYQYVRX-UHFFFAOYSA-N
InChI
1S/C9H11NO/c1-10(2)9-5-3-8(7-11)4-6-9/h3-7H,1-2H3
SMILES string
[H]C(=O)c1ccc(cc1)N(C)C
concentration
10 g/L in isopropanol
technique(s)
thin layer chromatography (TLC): suitable
Quality Level
Application
spray and plunge reagent for chromatography
signalword
Danger
hcodes
Hazard Classifications
Eye Irrit. 2 - Flam. Liq. 2 - Skin Sens. 1 - STOT SE 3
target_organs
Central nervous system
Storage Class
3 - Flammable liquids
wgk
WGK 1
flash_point_f
53.6 °F - closed cup
flash_point_c
12 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
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S D Ranathunga et al.
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The intramuscular fat (IMF) content and fatty acid composition are important meat quality traits that are mostly affected by the cattle breed. Muscle, adipose tissue and liver are important organs involved in the development of intramuscular adipose tissue. Thus, we
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Subcutaneous fat thickness and fatty acid composition (FAC) play an important role on seasoning loss and organoleptic characteristics of seasoned hams. Dry-cured ham industry prefers meats with low contents of polyunsaturated fatty acids (PUFA) because these negatively affect fat firmness
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