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Catalog Number:
04320
CAS Number:
1755-15-3, 94142-97-9
2-acétyldiméthone
Purity:
≥ 98 % (dosage)
Synonym(s):
Dde-OH, 2-Acétyl-5,5-diméthyl-cyclohexan-1,3-dione
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Product Information

Réactif pour l'introduction du groupe Dde.

Synonyms
Dde-OH, 2-Acétyl-5,5-diméthyl-cyclohexan-1,3-dione
CAS Number
1755-15-3, 94142-97-9
Purity
≥ 98 % (dosage)
Molecular Formula
C10H14O3
Molecular Weight
182.2
MDL Number
MFCD00467663
PubChem ID
519448
Melting Point
34 - 36 ?C
Appearance
Solide jaune ou poudre cristalline
Conditions
Conserver à 0 - 8 °C
General Information
Synonyms
Dde-OH, 2-Acétyl-5,5-diméthyl-cyclohexan-1,3-dione
CAS Number
1755-15-3, 94142-97-9
Purity
≥ 98 % (dosage)
Molecular Formula
C10H14O3
Molecular Weight
182.2
MDL Number
MFCD00467663
PubChem ID
519448
Melting Point
34 - 36 ?C
Appearance
Solide jaune ou poudre cristalline
Conditions
Conserver à 0 - 8 °C
Properties
Additional property information coming soon!
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Safety and Regulations
Hazmat
Non
Antibiotic
Non
DEA-regulated
Non
Warnings
-
Applications

2-Acetyldimedone is widely utilized in research focused on:

  • Organic Synthesis: This compound serves as a versatile building block in organic chemistry, enabling the synthesis of various complex molecules, which is essential for developing new pharmaceuticals and agrochemicals.
  • Analytical Chemistry: It is commonly used in analytical methods such as UV-Vis spectroscopy and chromatography, aiding researchers in the identification and quantification of other compounds in mixtures.
  • Biochemical Research: 2-Acetyldimedone acts as a reagent in biochemical assays, particularly in studying enzyme activities and interactions, making it valuable for researchers in biochemistry and molecular biology.
  • Material Science: The compound is explored in the development of advanced materials, including polymers and coatings, due to its unique chemical properties that enhance material performance.
  • Food Industry: It is used in flavor chemistry to study and develop flavor compounds, contributing to the enhancement of food products through improved taste profiles.

Citations