基本描述

别名	异丁原醇 \| 3-甲基-1-丁醇
英文别名	Isobutylcarbinol \| Isopentanol \| Isoamyl alcohol \| Isopentyl alcohol
规格或纯度	≥99%(GC)
英文名称	3-Methyl-1-butanol
生化机理	3-Methyl-1-butanol 是一种戊醇异构体，可用于生产生物燃料。它可用作生产醋酸异戊酯的起始原料，醋酸异戊酯是一种适用于食品工业的调味剂。3-甲基-1-丁醇具有抗真菌作用，可抑制白色念珠菌的菌丝形成并减少生物膜的形成]。它还可用于 DNA 提取方案。
应用	脂肪、树脂、生物碱的溶剂, 测定牛乳中的脂肪, 测定铁、硅、钍及杂醇油等。也用于铁、钴、铜盐和二苯碳酰二肼的络合萃取。氯化锂与其他碱金属氯化物的分离。
储存温度	室温
运输条件	常规运输
产品介绍	有特臭，遇火燃烧，能与醇、醚、苯、氯仿、石油醚、冰乙酸及油类任意混溶，微溶于水(14℃时，2g/100ml)。低毒，半数致死量(大鼠，经口)1300mg/kg。脂肪、树脂、生物碱的溶剂, 测定牛乳中的脂肪, 测定铁、硅、钍及杂醇油等。也用于铁、钴、铜盐和二苯碳酰二肼的络合萃取。氯化锂与其他碱金属氯化物的分离。

AI解读

关联靶点（其它种属）

Tetrahymena pyriformis (68 活性数据)

点击查看此靶标相关信息

活性类型	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Colletotrichum gloeosporioides (560 活性数据)

点击查看此靶标相关信息

活性类型	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

作用机制

作用机制	Action Type	target ID	Target Name	Target Type	Target Organism	Binding Site Name	参考文献

名称和识别符

EC号	204-633-5
分子类型	小分子
IUPAC Name	3-methylbutan-1-ol
INCHI	InChI=1S/C5H12O/c1-5(2)3-4-6/h5-6H,3-4H2,1-2H3
InChi Key	PHTQWCKDNZKARW-UHFFFAOYSA-N
Canonical SMILES	CC(C)CCO
Isomeric SMILES	CC(C)CCO
WGK Germany	1
RTECS	EL5425000
PubChem CID	31260
UN Number	1105
Packing Group	II
分子量	88.15
Beilstein号	1718835
Reaxy-Rn	1718835

化学和物理性质

密度	0.809
折光率	1.406
闪点(℉)	113℉
闪点(℃)	45℃
沸点	130 °C
熔点	-117°C
分子量	88.150 g/mol
XLogP3	1.200
氢键供体数Hydrogen Bond Donor Count	1
氢键受体数Hydrogen Bond Acceptor Count	1
可旋转键计数Rotatable Bond Count	2
精确质量Exact Mass	88.0888 Da
单同位素质量Monoisotopic Mass	88.0888 Da
拓扑极表面积Topological Polar Surface Area	20.200 Å²
重原子数Heavy Atom Count	6
形式电荷Formal Charge	0
复杂度Complexity	25.100
同位素原子数Isotope Atom Count	0
定义的原子立体中心计数Defined Atom Stereocenter Count	0
未定义的原子立体中心计数Undefined Atom Stereocenter Count	0
定义的键立体中心计数Defined Bond Stereocenter Count	0
未定义的键立体中心计数Undefined Bond Stereocenter Count	0
所有立体化学键的总数The total count of all stereochemical bonds	0
共价键合单元计数Covalently-Bonded Unit Count	1

安全和危险性（GHS）

一般危化品	一般危化品
象形图	GHS05, GHS07, GHS02
信号词	Danger
危险声明	H315: 引起皮肤刺激 H319: 引起严重眼睛刺激 H335: 可能引起呼吸道刺激 H302: 吞食有害 H318: 造成严重的眼睛损伤 H226: 易燃液体和蒸气 H332: 吸入有害
预防措施声明	P261: 避免吸入灰尘/烟雾/气体/雾/蒸汽/喷雾 P305+P351+P338: 如进入眼睛：用水小心冲洗几分钟。如戴隐形眼镜并可方便地取出，取出隐形眼镜。继续冲洗。 P280: 戴防护手套/穿防护服/戴防护眼罩/戴防护面具。 P370+P378: 火灾时：使用干砂、干粉或抗醇泡沫灭火。 P210: 远离热源，热表面，火花，明火和其他点火源。 - 禁止抽烟。 P302+P352: 如皮肤沾染：用水充分清洗。 P321: 特殊处理（请参阅此标签上的...）。 P405: 密闭存放 P501: 将内容物/容器处理到。。。 P233: 保持容器密闭。 P240: 地面/粘结容器和接收设备 P264: 处理后要彻底洗手。 P403+P235: 存放在通风良好的地方。保持低温。 P303+P361+P353: 如皮肤（或头发）沾染：立即脱掉所有沾染的衣服。用水清洗皮肤/淋浴。 P271: 仅在室外或通风良好的地方使用。 P241: 使用防爆的[电气/通风/照明/.../]设备。 P270: 使用本产品时，请勿进食、饮水或吸烟。 P304+P340: 如误吸入：将人转移到空气新鲜处，保持呼吸舒适体位。 P403+P233: 存放在通风良好的地方。保持容器密闭。 P362+P364: 脱掉沾污的衣服，清洗后方可重新使用。 P330: 漱口 P242: 仅使用无火花的工具。 P243: 采取防静电措施 P264+P265: 处理后彻底洗手[和…]。不要触摸眼睛。 P301+P317: 如果被吞咽：请寻求医疗帮助。 P305+P354+P338: 如果进入眼睛：立即用水冲洗几分钟。取下隐形眼镜（如果有的话），并且操作简单。继续冲洗。 P317: 寻求紧急医疗救助。 P337+P317: 如果眼睛刺激持续：寻求医疗帮助。 P332+P317: 如果出现皮肤刺激：请寻求医疗帮助。 P319: 如果你感到不适，请寻求医疗帮助。
WGK Germany	1
RTECS	EL5425000
Reaxy-Rn	1718835
Class	3
Merck Index	5195
个人防护装备	Eyeshields,Faceshields,full-face respirator (US),Gloves,multi-purpose combination respirator cartridge (US),type ABEK (EN14387) respirator filter

质检证书（CoA,COO,BSE/TSE 和分析图谱)

C of A & Other Certificates(BSE/TSE, COO):

输入批号以搜索分析图谱:

通过匹配包装上的批号来查找并下载产品的 COA，每批产品都进行了严格的验证，您可放心使用！

找到26个结果

批号(Lot Number)	证书类型	日期	货号
D2502248	分析证书	25-03-18	M116197
D2502247	分析证书	25-03-18	M116197
A2506360	分析证书	24-12-25	M116197
A2506364	分析证书	24-12-25	M116197
A2506421	分析证书	24-12-25	M116197
A2506355	分析证书	24-12-25	M116197
B2521005	分析证书	24-12-25	M116197
J2431415	分析证书	24-10-24	M116197
J2431413	分析证书	24-10-24	M116197
J2431411	分析证书	24-10-24	M116197
H2415446	分析证书	24-08-02	M116197
H2415447	分析证书	24-08-02	M116197
I2404236	分析证书	24-08-02	M116197
G2409041	分析证书	24-07-17	M116197
F2413164	分析证书	24-06-03	M116197
F2413165	分析证书	24-06-03	M116197
G2416523	分析证书	24-05-09	M116197
C2430106	分析证书	24-03-23	M116197
C2430105	分析证书	24-03-23	M116197
G2106170	分析证书	23-04-13	M116197
D2319882	分析证书	23-04-10	M116197
D2319843	分析证书	23-04-10	M116197
I2214019	分析证书	22-08-26	M116197
I2214021	分析证书	22-08-26	M116197
B2221083	分析证书	22-01-27	M116197
B2221065	分析证书	22-01-27	M116197

显示更多⌵

此产品的引用文献

如何在您的发表作品中引用阿拉丁的产品和网站?

1. Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, Hoeseng Tin, Mouming Zhao. (2023) Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce. FOOD RESEARCH INTERNATIONAL, (113756). [PMID:38225154] [10.1016/j.foodres.2023.113756]
2. Huang Yicheng, Yin Liying, Xu Wenqi, Duan Cuicui, Ma Fumin, Ma Yanli, Li Xiaolei, Li Dan. (2023) Antioxidant capacity and flavor compounds of lily rice wine fermented with aroma-producing yeasts. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, (1-14). [10.1007/s00217-023-04423-6]
3. Hua Liu, Xingguang Chen, Jian Lu, Dianhui Wu. (2023) Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, [PMID:37574531] [10.1002/jsfa.12924]
4. Chang Liu, Yue Xu, Haikuan Yuan, Guangxin Tian, Xiaolan Qin, Boxuan Lou, Xijian Liu, Lijuan Zhang, Jie Lu. (2023) Solubility determination, dissolution properties and solid transformation of resmetirom (form A) in heptane and seven alcohols. RSC Advances, 13 (32): (22172-22184). [PMID:37520754] [10.1039/D3RA02521G]
5. Chunlei Tan, Liang Tao, Jing Xie, Zhijin Yu, Yang Tian, Cunchao Zhao. (2023) The Effects of Ultrasonic and Gamma Irradiation on the Flavor of Potato Wines Investigated by Sensory Omics. Foods, 12 (15): (2821). [PMID:37569090] [10.3390/foods12152821]
6. Xin-He Duan, Yi Li, Hong-Wei Li, Yuqing Wu. (2023) Accurate ethanol determination in Chinese Baijiu based on red-emitted carbon quantum dots (CQDs) and a simple pH correction. FOOD CHEMISTRY, 428 (136733). [PMID:37429243] [10.1016/j.foodchem.2023.136733]
7. Yuzhu Li, Kangzhuo Yang, Zhanglan He, Zhipeng Liu, Jialing Lu, Dong Zhao, Jia Zheng, Michael C. Qian. (2023) Can Electronic Nose Replace Human Nose?─An Investigation of E-Nose Sensor Responses to Volatile Compounds in Alcoholic Beverages. ACS Omega, 8 (18): (16356–16363). [PMID:37179643] [10.1021/acsomega.3c01140]
8. Haichao Cao, Yue Chen, Zhigang Qian, Tingjie Huang, Nan Zou, Daxia Zhang, Wei Mu, Beixing Li, Feng Liu. (2023) Amphiphilicity-Driven Small Alcohols Regulate the Flexibility of Pesticide-Loaded Microcapsules for Better Foliar Adhesion and Utilization. ACS Applied Materials & Interfaces, 15 (17): (21444–21456). [PMID:37077037] [10.1021/acsami.3c01221]
9. Hangxin Zhu, Hongyan Yang, Xianyu Zhou, Huan Li, Ruiqi Feng, Fang Yuan, Siyi Pan, Xiaoyun Xu. (2023) Effect of DAP and glutamine supplementation on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast. JOURNAL OF FOOD SCIENCE, 88 (4): (1392-1408). [PMID:36855306] [10.1111/1750-3841.16503]
10. Huang Yicheng, Zhong Meiqiao, Mu Siyu, Han Yan, Shi Yu, Li Xiaolei, Li Dan. (2023) Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 249 (3): (685-697). [10.1007/s00217-022-04165-x]
11. Mai Han, Yuanyuan Han, Houchun Yan, Huanhuan Gui, Weizhen Sun, Qingsong Li. (2022) Liquid-liquid equilibrium for ternary systems of 2,2,2-trifluoroethanol, water and different extractants at 303.2 K. JOURNAL OF CHEMICAL THERMODYNAMICS, 165 (106649). [10.1016/j.jct.2021.106649]
12. Chun-Mei Zhang, Ming-Jie Xu, Yuan Gong, Xue-Wei Li, Jin-Jin Huang, Sheng-Fang Zhou, Ke Xing, Sheng Qin. (2020) Identification and characterization of nematicidal activity of organic volatiles from a Pseudomonad rhizobacterium. Rhizosphere, 16 (100244). [10.1016/j.rhisph.2020.100244]
13. Zhencai Dong, Chao Xu, Yongmin Wu, Weiping Tang, Shufeng Song, Jianyao Yao, Zhengyong Huang, Zhaoyin Wen, Li Lu, Ning Hu. (2019) Dual Substitution and Spark Plasma Sintering to Improve Ionic Conductivity of Garnet Li7La3Zr2O12. Nanomaterials, 9 (5): (721). [PMID:31083313] [10.3390/nano9050721]
14. Huanxin Li, Junwei Zhang, Yonghui Dou, Li Xu, Guoji Liu. (2018) Measurement and thermodynamic modelling of ternary liquid-liquid equilibrium for extraction of (1R,2R)-(−)-1,2-Diaminocyclohexane from aqueous solution with C4–C5 alcohols at different temperatures. JOURNAL OF CHEMICAL THERMODYNAMICS, 120 (184). [10.1016/j.jct.2018.01.013]
15. Xianli Gao, Junke Zhang, Joe M. Regenstein, Yiyun Yin, Cunshan Zhou. (2018) Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment. FOOD RESEARCH INTERNATIONAL, 106 (156). [PMID:29579914] [10.1016/j.foodres.2017.12.063]
16. Ning Xu, Yaqi Liu, Yong Hu, Mengzhou Zhou, Chao Wang, Dongsheng Li. (2016) Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce. JOURNAL OF FOOD SCIENCE, 81 (8): (C1883-C1890). [PMID:27464006] [10.1111/1750-3841.13396]
17. Yao Feng, Yi Bin, Shen Caihong, Tao Fei, Liu Yumin, Lin Zhixin, Xu Ping. (2015) Chemical Analysis of the Chinese Liquor Luzhoulaojiao by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry. Scientific Reports, 5 (1): (1-6). [PMID:25857434] [10.1038/srep09553]
18. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao. (2015) Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. FOOD CHEMISTRY, 167 (220). [PMID:25148982] [10.1016/j.foodchem.2014.06.057]
19. PengLiang Li, Yin Zhu, ShaoHui Li, AiXia Zhang, Wei Zhao, JiaLi Zhang, QinCao Chen, SuFen Ren, JingKe Liu, HuiJun Wang,. (2020-03-19) Variation Patterns of the Volatiles during Germination of the Foxtail Millet (Setaria Italic): The Relationship between the Volatiles and Fatty Acids in Model Experiments.. Molecules (Basel, Switzerland), 25 ((5) ): [PMID:32182963]
20. Ting Zhou,Yunzi Feng,Thierry Thomas-Danguin,Mouming Zhao. (2020-08-03) Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study.. Food chemistry, 335 (127664-127664). [PMID:32739820]

参考文献

1. Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, Hoeseng Tin, Mouming Zhao. (2023) Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce. FOOD RESEARCH INTERNATIONAL, (113756). [PMID:38225154] [10.1016/j.foodres.2023.113756]
2. Huang Yicheng, Yin Liying, Xu Wenqi, Duan Cuicui, Ma Fumin, Ma Yanli, Li Xiaolei, Li Dan. (2023) Antioxidant capacity and flavor compounds of lily rice wine fermented with aroma-producing yeasts. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, (1-14). [10.1007/s00217-023-04423-6]
3. Hua Liu, Xingguang Chen, Jian Lu, Dianhui Wu. (2023) Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, [PMID:37574531] [10.1002/jsfa.12924]
4. Chang Liu, Yue Xu, Haikuan Yuan, Guangxin Tian, Xiaolan Qin, Boxuan Lou, Xijian Liu, Lijuan Zhang, Jie Lu. (2023) Solubility determination, dissolution properties and solid transformation of resmetirom (form A) in heptane and seven alcohols. RSC Advances, 13 (32): (22172-22184). [PMID:37520754] [10.1039/D3RA02521G]
5. Chunlei Tan, Liang Tao, Jing Xie, Zhijin Yu, Yang Tian, Cunchao Zhao. (2023) The Effects of Ultrasonic and Gamma Irradiation on the Flavor of Potato Wines Investigated by Sensory Omics. Foods, 12 (15): (2821). [PMID:37569090] [10.3390/foods12152821]
6. Xin-He Duan, Yi Li, Hong-Wei Li, Yuqing Wu. (2023) Accurate ethanol determination in Chinese Baijiu based on red-emitted carbon quantum dots (CQDs) and a simple pH correction. FOOD CHEMISTRY, 428 (136733). [PMID:37429243] [10.1016/j.foodchem.2023.136733]
7. Yuzhu Li, Kangzhuo Yang, Zhanglan He, Zhipeng Liu, Jialing Lu, Dong Zhao, Jia Zheng, Michael C. Qian. (2023) Can Electronic Nose Replace Human Nose?─An Investigation of E-Nose Sensor Responses to Volatile Compounds in Alcoholic Beverages. ACS Omega, 8 (18): (16356–16363). [PMID:37179643] [10.1021/acsomega.3c01140]
8. Haichao Cao, Yue Chen, Zhigang Qian, Tingjie Huang, Nan Zou, Daxia Zhang, Wei Mu, Beixing Li, Feng Liu. (2023) Amphiphilicity-Driven Small Alcohols Regulate the Flexibility of Pesticide-Loaded Microcapsules for Better Foliar Adhesion and Utilization. ACS Applied Materials & Interfaces, 15 (17): (21444–21456). [PMID:37077037] [10.1021/acsami.3c01221]
9. Hangxin Zhu, Hongyan Yang, Xianyu Zhou, Huan Li, Ruiqi Feng, Fang Yuan, Siyi Pan, Xiaoyun Xu. (2023) Effect of DAP and glutamine supplementation on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast. JOURNAL OF FOOD SCIENCE, 88 (4): (1392-1408). [PMID:36855306] [10.1111/1750-3841.16503]
10. Huang Yicheng, Zhong Meiqiao, Mu Siyu, Han Yan, Shi Yu, Li Xiaolei, Li Dan. (2023) Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 249 (3): (685-697). [10.1007/s00217-022-04165-x]
11. Mai Han, Yuanyuan Han, Houchun Yan, Huanhuan Gui, Weizhen Sun, Qingsong Li. (2022) Liquid-liquid equilibrium for ternary systems of 2,2,2-trifluoroethanol, water and different extractants at 303.2 K. JOURNAL OF CHEMICAL THERMODYNAMICS, 165 (106649). [10.1016/j.jct.2021.106649]
12. Chun-Mei Zhang, Ming-Jie Xu, Yuan Gong, Xue-Wei Li, Jin-Jin Huang, Sheng-Fang Zhou, Ke Xing, Sheng Qin. (2020) Identification and characterization of nematicidal activity of organic volatiles from a Pseudomonad rhizobacterium. Rhizosphere, 16 (100244). [10.1016/j.rhisph.2020.100244]
13. Zhencai Dong, Chao Xu, Yongmin Wu, Weiping Tang, Shufeng Song, Jianyao Yao, Zhengyong Huang, Zhaoyin Wen, Li Lu, Ning Hu. (2019) Dual Substitution and Spark Plasma Sintering to Improve Ionic Conductivity of Garnet Li7La3Zr2O12. Nanomaterials, 9 (5): (721). [PMID:31083313] [10.3390/nano9050721]
14. Huanxin Li, Junwei Zhang, Yonghui Dou, Li Xu, Guoji Liu. (2018) Measurement and thermodynamic modelling of ternary liquid-liquid equilibrium for extraction of (1R,2R)-(−)-1,2-Diaminocyclohexane from aqueous solution with C4–C5 alcohols at different temperatures. JOURNAL OF CHEMICAL THERMODYNAMICS, 120 (184). [10.1016/j.jct.2018.01.013]
15. Xianli Gao, Junke Zhang, Joe M. Regenstein, Yiyun Yin, Cunshan Zhou. (2018) Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment. FOOD RESEARCH INTERNATIONAL, 106 (156). [PMID:29579914] [10.1016/j.foodres.2017.12.063]
16. Ning Xu, Yaqi Liu, Yong Hu, Mengzhou Zhou, Chao Wang, Dongsheng Li. (2016) Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce. JOURNAL OF FOOD SCIENCE, 81 (8): (C1883-C1890). [PMID:27464006] [10.1111/1750-3841.13396]
17. Yao Feng, Yi Bin, Shen Caihong, Tao Fei, Liu Yumin, Lin Zhixin, Xu Ping. (2015) Chemical Analysis of the Chinese Liquor Luzhoulaojiao by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry. Scientific Reports, 5 (1): (1-6). [PMID:25857434] [10.1038/srep09553]
18. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao. (2015) Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. FOOD CHEMISTRY, 167 (220). [PMID:25148982] [10.1016/j.foodchem.2014.06.057]
19. PengLiang Li, Yin Zhu, ShaoHui Li, AiXia Zhang, Wei Zhao, JiaLi Zhang, QinCao Chen, SuFen Ren, JingKe Liu, HuiJun Wang,. (2020-03-19) Variation Patterns of the Volatiles during Germination of the Foxtail Millet (Setaria Italic): The Relationship between the Volatiles and Fatty Acids in Model Experiments.. Molecules (Basel, Switzerland), 25 ((5) ): [PMID:32182963]
20. Ting Zhou,Yunzi Feng,Thierry Thomas-Danguin,Mouming Zhao. (2020-08-03) Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study.. Food chemistry, 335 (127664-127664). [PMID:32739820]

溶液计算器

摩尔浓度计算器

计算溶液所需的质量、体积或浓度。

质量

=

浓度

x

体积

x

分子量

g/mol

稀释计算器

计算配制储备溶液所需的稀释度。

浓度1（C1）

x

体积 1 (V1)

=

浓度 2 (C2)

x

体积 2 (V2)

复溶计算器

复溶计算器允许您快速计算试剂的体积，以复溶小瓶。只需输入试剂的质量和目标浓度，计算器将确定其余部分。

体积（添加到小瓶中）

=

质量（小瓶）

÷

所需的复溶浓度

货号 (SKU)	包装规格	是否现货
M116197-100ml	100ml	现货
M116197-500ml	500ml	现货
M116197-2.5L	2.5L	现货

异戊醇

库存信息

库存信息

库存信息

基本描述

AI解读

关联靶点（其它种属）

作用机制

名称和识别符

化学和物理性质

安全和危险性（GHS）

质检证书（CoA,COO,BSE/TSE 和分析图谱)

显示更多⌵

相关文档

可替换产品

此产品的引用文献

参考文献

溶液计算器

摩尔浓度计算器

稀释计算器

复溶计算器