추천 제품
Quality Level
분석
98%
refractive index
n20/D 1.6320 (lit.)
bp
52 °C (lit.)
density
1.928 g/mL at 25 °C (lit.)
작용기
iodo
SMILES string
Ic1ccccn1
InChI
1S/C5H4IN/c6-5-3-1-2-4-7-5/h1-4H
InChI key
CCZWSTFVHJPCEM-UHFFFAOYSA-N
일반 설명
신호어
Warning
유해 및 위험 성명서
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
표적 기관
Respiratory system
Storage Class Code
10 - Combustible liquids
WGK
WGK 3
개인 보호 장비
Eyeshields, Gloves
이미 열람한 고객
문서
Salmonella contamination is the second leading cause of food-borne illness worldwide. Controlling outbreaks of Salmonella is an important task for food regulators, restaurants and the food industry in general. The Salmonella family includes over 2,300 serotypes of bacteria, but two types, Salmonella enteritidis and Salmonella typhimurium, are responsible for about half of all human infections. Most outbreaks of Salmonella are traced back to dairy, poultry and meat products, but Salmonella can grow on nearly any food. Chicken, eggs and their derivative products are particularly high risk.
자사의 과학자팀은 생명 과학, 재료 과학, 화학 합성, 크로마토그래피, 분석 및 기타 많은 영역을 포함한 모든 과학 분야에 경험이 있습니다..
고객지원팀으로 연락바랍니다.