추천 제품
Quality Level
분석
96%
양식
liquid
refractive index
n20/D 1.438 (lit.)
bp
158-160 °C (lit.)
density
0.849 g/mL at 25 °C (lit.)
작용기
hydroxyl
저장 온도
2-8°C
SMILES string
[H]\C(CO)=C(\[H])CCC
InChI
1S/C6H12O/c1-2-3-4-5-6-7/h4-5,7H,2-3,6H2,1H3/b5-4+
InChI key
ZCHHRLHTBGRGOT-SNAWJCMRSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
trans-2-Hexen-1-ol undergoes allylic epoxidation to yield (2R,3R)-(+)-3-propyloxiranemethanol in high pressure carbon dioxide.
애플리케이션
trans-2-Hexen-1-ol was used to evaluate the quality of protected designation of virgin olive oils by headspace solid-phase microextraction-gas chromatography using flame ionization detection and multivariate analysis. It was also used in encapsulation of vanadium catalysts in inorganic and hybrid matrices using sol-gel method.
신호어
Warning
유해 및 위험 성명서
Hazard Classifications
Flam. Liq. 3
Storage Class Code
3 - Flammable liquids
WGK
WGK 2
Flash Point (°F)
129.2 °F - closed cup
Flash Point (°C)
54 °C - closed cup
개인 보호 장비
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
이미 열람한 고객
Multicomponent phase equilibrium measurements and modeling for the allylic epoxidation of trans-2-hexen-1-ol to (2R, 3R)-(+)-3-propyloxiranemethanol in high-pressure carbon dioxide.
Stradi BA, et al.
Journal of Supercritical Fluids, 20(1), 1-13 (2001)
Encapsulation of vanadium complexes in inorganic or hybrid matrices via the sol-gel method: application to the epoxidation of allylic alcohols.
Pellegrino RB and Buffon R.
Journal of the Brazilian Chemical Society, 15(4), 527-531 (2004)
Benoit Berlioz et al.
Journal of agricultural and food chemistry, 54(26), 10092-10101 (2006-12-21)
Headspace solid-phase microextraction (HS-SPME) -gas chromatography using flame ionization detection and multivariate analysis were applied to the study of the specificity of protected designation of origin (PDO) virgin olive oils produced in a southern French region (Alpes-Maritimes) based on their
Leandro Dias Araujo et al.
Food research international (Ottawa, Ont.), 98, 79-86 (2017-06-15)
Elemental sulfur is a fungicide traditionally used to control Powdery Mildew in the production of grapes. The presence of sulfur residues in grape juice has been associated with increased production of hydrogen sulfide during fermentation, which could take part in
Xiaotong Lyu et al.
Food chemistry, 346, 128914-128914 (2021-01-09)
The antioxidants sulfur dioxide (50 ppm) and ascorbic acid (100 ppm) were added to grapes soon after harvest at crushing. The chemical composition and sensory profile of Sauvignon Blanc, Pinot Gris and Chardonnay wines were examined, made from grapes collected at three
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