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Acrylamide-d3 Standard solution

~500 mg/L in acetonitrile, analytical standard

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5 ML

€ 102,00

€ 102,00


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About This Item

CAS Number:
MDL number:
UNSPSC Code:
12164500
EC Number:
200-835-2
NACRES:
NA.21

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Product Name

Acrylamide-d3 Standard solution, ~500 mg/L in acetonitrile, analytical standard

SMILES string

NC(=O)C(=C([2H])[2H])[2H]

InChI key

HRPVXLWXLXDGHG-FUDHJZNOSA-N

InChI

1S/C3H5NO/c1-2-3(4)5/h2H,1H2,(H2,4,5)/i1D2,2D

grade

analytical standard

shelf life

limited shelf life, expiry date on the label

concentration

~500 mg/L in acetonitrile

format

single component solution

storage temp.

2-8°C

Quality Level

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This Item
A3449A3574A2917
grade

analytical standard

grade

-

grade

-

grade

for molecular biology

format

single component solution

format

-

format

-

format

-

shelf life

limited shelf life, expiry date on the label

shelf life

-

shelf life

-

shelf life

-

concentration

~500 mg/L in acetonitrile

concentration

-

concentration

-

concentration

-

storage temp.

2-8°C

storage temp.

2-8°C

storage temp.

2-8°C

storage temp.

-

Quality Level

100

Quality Level

200

Quality Level

200

Quality Level

200

Application

Acrylamide-d3 may be used as an internal standard during the determination of acrylamide in cocoa and coffee products using liquid chromatography–tandem mass spectrometry.[1]

General description

Acrylamide-d3 is isotopically labelled or deuterated acrylamide and is mostly used in quantitative proteomics. It has 3 deuteriums instead of protons making it heavier than acrylamide. It can be combined with two-dimensional polyacrylamide gel electrophoresis.

pictograms

FlameExclamation mark

signalword

Danger

Hazard Classifications

Acute Tox. 4 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 2

Storage Class

3 - Flammable liquids

wgk

WGK 2

flash_point_f

35.6 °F - closed cup

flash_point_c

2 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


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A modified sample preparation for acrylamide determination in cocoa and coffee products.
Arisseto, Adriana Pavesi, et al.
Food Analytical Methods, 1.1, 49-55 (2008)
Da-Eun Kang et al.
Food science and biotechnology, 29(1), 141-148 (2020-01-25)
The aim of this study was to investigate the formation of furan and acrylamide and to compare antioxidant capacities and volatile compounds in cold or hot brewed coffees. Cold brews were prepared at 5 °C and 20 °C for 12 h. using steeping

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