01-1290
Acrylamide
SAJ first grade, ≥98.0%
Synonym(s):
2-Propenamide, Acrylic acid amide
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About This Item
Linear Formula:
CH2=CHCONH2
CAS Number:
Molecular Weight:
71.08
PubChem Substance ID:
UNSPSC Code:
41105305
Beilstein/REAXYS Number:
605349
MDL number:
eCl@ss:
39031205
grade
SAJ first grade
vapor density
2.45 (vs air)
vapor pressure
0.03 mmHg ( 40 °C)
assay
≥98.0%
form
solid
availability
available only in Japan
bp
125 °C/25 mmHg (lit.)
mp
82-86 °C (lit.)
SMILES string
NC(=O)C=C
InChI
1S/C3H5NO/c1-2-3(4)5/h2H,1H2,(H2,4,5)
InChI key
HRPVXLWXLXDGHG-UHFFFAOYSA-N
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signalword
Danger
Hazard Classifications
Acute Tox. 3 Oral - Acute Tox. 4 Dermal - Acute Tox. 4 Inhalation - Carc. 1B - Eye Irrit. 2 - Muta. 1B - Repr. 2 - Skin Irrit. 2 - Skin Sens. 1 - STOT RE 1 Oral
target_organs
Peripheral nervous system
Storage Class
6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
wgk
WGK 3
flash_point_f
280.4 °F
flash_point_c
138 °C
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Arianna Rath et al.
Proceedings of the National Academy of Sciences of the United States of America, 110(39), 15668-15673 (2013-09-11)
SDS/PAGE is universally used in biochemistry, cell biology, and immunology to resolve minute protein amounts readily from tissue and cell extracts. Although molecular weights of water-soluble proteins are reliably determined from their SDS/PAGE mobility, most helical membrane proteins, which comprise
Rusty L Montgomery et al.
EMBO molecular medicine, 6(10), 1347-1356 (2014-09-23)
Over the last decade, great enthusiasm has evolved for microRNA (miRNA) therapeutics. Part of the excitement stems from the fact that a miRNA often regulates numerous related mRNAs. As such, modulation of a single miRNA allows for parallel regulation of
Franco Pedreschi et al.
Journal of the science of food and agriculture, 94(1), 9-20 (2013-08-14)
Acrylamide (AA) is known as a neurotoxin in humans and it is classified as a probable human carcinogen by the International Agency of Research on Cancer. AA is produced as by-product of the Maillard reaction in starchy foods processed at