LABOTEST-BB LT00060163
3,5-Dinitrosalicylic acid
CAS: 609-99-4
Molecular Formula: C7H4N2O7
LABOTEST-BB LT00060163 - Names and Identifiers
| Name | 3,5-Dinitrosalicylic acid |
| Synonyms | RARECHEM AL BE 0171 3,5-dinitrosalicylic LABOTEST-BB LT00060163 3,5-dinitro-salicylicaci 3,5-Dinitrosalicylic acid 3,5-Dinitrosalicyclic acid 3,5-dinitro-2-oxidobenzoate Salicylic acid, 3,5-dinitro- 2-hydroxy-3,5-dinitro-benzoicaci 2-HYDROXY-3,5-DINITROBENZOIC ACID 3,5-Dinitro-2-hydroxybenzoic acid 2-Hydroxy-3,5-dinitrobenzoic acid Benzoic acid, 2-hydroxy-3,5-dinitro- |
| CAS | 609-99-4 |
| EINECS | 210-204-3 |
| InChI | InChI=1/C7H4N2O7/c10-6-4(7(11)12)1-3(8(13)14)2-5(6)9(15)16/h1-2,10H,(H,11,12)/p-2 |
LABOTEST-BB LT00060163 - Physico-chemical Properties
| Molecular Formula | C7H4N2O7 |
| Molar Mass | 228.12 |
| Density | 1.7914 (rough estimate) |
| Melting Point | 168-172 °C (lit.) |
| Boling Point | 369.91°C (rough estimate) |
| Flash Point | 173.8°C |
| Water Solubility | soluble |
| Solubility | Soluble in alcohol, benzene, ether, and also soluble in water. |
| Vapor Presure | 1.09E-06mmHg at 25°C |
| Appearance | White to Off-White Solid |
| Color | Yellow |
| BRN | 2220661 |
| pKa | 1.57±0.10(Predicted) |
| Storage Condition | room temp |
| Stability | Stable. Incompatible with strong oxidizing agents, strong bases, strong acids. |
| Sensitive | Sensitive to heat |
| Refractive Index | 1.5300 (estimate) |
| MDL | MFCD00007104 |
| Physical and Chemical Properties | Yellow patchy crystals. Melting point 173-174 °c. Soluble in alcohol, benzene, ether, water-soluble. |
| Use | Used as a pharmaceutical Intermediate |
LABOTEST-BB LT00060163 - Risk and Safety
| Risk Codes | R22 - Harmful if swallowed R37/38 - Irritating to respiratory system and skin. R36/37/38 - Irritating to eyes, respiratory system and skin. |
| Safety Description | S22 - Do not breathe dust. S24/25 - Avoid contact with skin and eyes. S36 - Wear suitable protective clothing. S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. |
| UN IDs | 2811 |
| WGK Germany | 3 |
| RTECS | VO2965000 |
| TSCA | Yes |
| HS Code | 29182990 |
| Hazard Note | Irritant |
| Hazard Class | 6.1(b) |
| Packing Group | III |
LABOTEST-BB LT00060163 - Reference
| Reference Show more | 1. Yin Xianting Sun Hongrui Liu Xiangying et al. Effects of different soybean proteins on processing quality and glycemic index of wheat noodles [J]. Science and Technology of Food Industry 2020 041(006):76-81 87. 2. Zhang Qiongqiong, Wei Jia, Zhang Jian, etc. Effects of hydrogen sulfide fumigation on cell wall and diseases of postharvest seedless grapes [J]. Science and Technology of food industry, 2020(13). 3. Liu Xiao. Study on preparation and application of reducing sugar rapid detection test paper [D]. South China University of Technology, 2018. 4. Zhang Yibin, Mao Yanjia, Yang Zhen, etc. Effects of sand storage environment on storage quality of bamboo shoots [J]. Food industry, 2018, 39(10):141-145. 5. Lin Xiaomei, Jiang Yanqun, Zhang Jie, etc. Hypoglycemic effect of total flavonoids from Ampelopsis grossedentata [J]. Chinese Pharmaceutical Journal, 2017(19):1685-1690. 6. Chen Ronghao, Chen Wenxue, Chen Haiming et al. Analysis of main components and antioxidant activity of papaya beverage during lactic acid bacteria fermentation [J]. Food Science 2018. 7. Zhang Yanyan, Duan Ruiqian, Li Yinli, et al. Effect of potato flour on in vitro digestibility of quick-frozen starch from wrappers [J]. Food Science and Technology, 2018. 8. Ren Xi-Bo Dai Xi-Yao Zhang Junhua et al. Study on the difference of amylase activity in different radish varieties [J]. Northern horticulture 2012(22):21-23. 9. Tan Qingyun, Yuan Yongjun, Wang Dan, et al. Comparison of several decolorization methods of polysaccharides from dendrobium officinale [J]. Food industry, 2019, v.40;No.278(11):52-56. 10. Suya, Xu Wen, Pei Yi, Chen Qiusheng, NEI Jiangli, Wang Bai Ming. Differences in quality and phenolic content of "rose flavor" grape in different regions [J]. Northern horticulture, 2021, 37 (02):23-30. 11. Zhou haochun, Li He, Zhao Di, Zhang Wenmin, Zhang Jian, Liu Xianyong, Liu Xinqi. Optimization of extraction technology of protein from flaxseed cake and α-amylase inhibitory activity of its hydrolysates [J]. Food Research and Development, 2020,41(21):61-68. 12. Wang, Hanbo, et al. "Methyl jasmonate has been induced by the resistance of postharvest blue to gray mold cast by Botrytis cinerea." Journal of the Science of Food and Agriculture 100.11 (2020): 4272-4281.https:// doi.org/10.1002/jsfa.10469 13. [IF = 3.225] Wenhao Xu et al."Mechanochemical preparation of kaempferol intermolecular complexes for enhancing the solubility and bioavailability."Drug Dev Ind Pharm. 2018;44(12):1924-1932 14. [IF=9.147] Dandan Li et al."Effect of moderate electric field on glucoamylase-catalyzed hydrolysis of corn starch: Roles of electrophoretic and polarization effects."Food Hydrocolloid. 2022 Jan;122:107120 15. [IF=8.897] Zhu Huimin et al."ATP-responsive hollow nanocapsules for DOX/GOx delivery to enable tumor inhibition with suppressed P-glycoprotein."Nano Res. 2021 Jan;14(1):222-231 16. [IF=7.514] Yang Yang et al."Inhibition mechanism of diacylated anthocyanins from purple sweet potato (Ipomoea batatas L.) against α-amylase and α-glucosidase."Food Chem. 2021 Oct;359:129934 17. [IF=7.514] Jianhua Yi et al."Robust and recyclable magnetic nanobiocatalysts for extraction of anthocyanin from black rice."Food Chem. 2021 Dec;364:130447 18. [IF=5.396] Hang Xu et al."The ameliorative effect of the Pyracantha fortuneana (Maxim.) H. L. Li extract on intestinal barrier dysfunction through modulating glycolipid digestion and gut microbiota in high fat diet-fed rats."Food Funct. 2019 Oct;10(10):6517-6532 19. [IF=4.952] Dandan Li et al."Preparation of porous starch by α-amylase-catalyzed hydrolysis under a moderate electric field."Lwt Food Sci Technol. 2021 Feb;137:110449 20. [IF=4.952] Yanglin Ji et al."In vitro and in vivo inhibitory effect of anthocyanin-rich bilberry extract on α-glucosidase and α-amylase."Lwt Food Sci Technol. 2021 Jun;145:111484 21. [IF=3.638] Hanbo Wang et al."Methyl jasmonate induces the resistance of postharvest blueberry to gray mold caused by Botrytis cinerea."J Sci Food Agr. 2020 Aug;100(11):4272-4281 22. [IF=2.727] Qinyuan Liu et al."Quality and aroma characteristics of honey peach wines as influenced by different maturity."Int J Food Prop. 2020;23(1):445-458 23. [IF=3.463] Yuanyuan Ren et al."Sodium hydrosulfide delays the softening of fig fruit during cold storage."Sci Hortic-Amsterdam. 2022 Jun;299:111037 24. [IF=4.36] Kun Zhang et al."Antidiabetic potential of Catechu via assays for α-glucosidase, α-amylase, and glucose uptake in adipocytes."J Ethnopharmacol. 2022 Feb;:115118 25. [IF=7.514] Xiaoyun Luo et al."Effect of static magnetic field treatment on the germination of brown rice: Changes in α-amylase activity and structural and functional properties in starch."Food Chem. 2022 Jul;383:132392 26. [IF=4.35] Jiaqi Wang et al."Research on the Consumption Trend, Nutritional Value, Biological Activity Evaluation, and Sensory Properties of Mini Fruits and Vegetables."Foods. 2021 Dec;10(12):2966 27. [IF=9.147] Dandan Li et al."Changes in the structural and catalytic characteristics of α-amylase under moderate electric field."Food Hydrocolloid. 2022 Sep;130:107717 28. [IF=3.645] Jia Liu et al."Preparation of boronic acid and carboxyl-modified molecularly imprinted polymer and application in a novel chromatography mediated hollow fiber membrane to selectively extract glucose from cellulose hydrolysis."JOURNAL OF SEPARATION SCIENCE |
LABOTEST-BB LT00060163 - Reference Information
| pH range of acid-base indicator discoloration | 1.3-1.8 (10g/L @ 20°C) |
| LogP | 0.12 at 23℃ and pH2.6-2.8 |
| NIST chemical information | information provided by: webbook.nist.gov (external link) |
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| purpose | assay reagent for glucose. used as pharmaceutical intermediates |
| production method | is obtained by nitration of salicylic acid. Salicylic acid was added to the mixed acid and nitrated at 15-25 °c. The nitrates were then slowly poured into ice water to give a yellow solid precipitate, which was filtered and washed with water to give 3, 5-dinitrosalicylic acid. |
Last Update：2024-04-09 02:00:10
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