All Photos(1)

281689

Sigma-Aldrich

1,1-Diphenyl-2-picrylhydrazine

97%

Linear Formula:
2,4,6-(O2N)3C6H2NHN(C6H5)2
CAS Number:
Molecular Weight:
395.33
Beilstein:
770319
EC Number:
MDL number:
PubChem Substance ID:
NACRES:
NA.22

Quality Level

assay

97%

mp

~174 °C (dec.) (lit.)

SMILES string

[O-][N+](=O)c1cc(c(NN(c2ccccc2)c3ccccc3)c(c1)[N+]([O-])=O)[N+]([O-])=O

InChI

1S/C18H13N5O6/c24-21(25)15-11-16(22(26)27)18(17(12-15)23(28)29)19-20(13-7-3-1-4-8-13)14-9-5-2-6-10-14/h1-12,19H

InChI key

WCBPJVKVIMMEQC-UHFFFAOYSA-N

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Related Categories

Signal Word

Danger

Hazard Classifications

Acute Tox. 4 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Eye Irrit. 2 - Resp. Sens. 1 - Self-react. C - Skin Irrit. 2 - Skin Sens. 1

Storage Class Code

4.1A - Other explosive hazardous materials

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificate of Analysis

Certificate of Origin

P Smith et al.
Journal of inorganic biochemistry, 31(4), 247-253 (1987-12-01)
In an effort to elucidate the mechanism of the initiation reaction of the denaturation of oxyhemoglobin, I, to methemoglobin, II, by hydrazines, we have investigated by electron paramagnetic resonance, EPR, and visible spectrophotometry at 22 degrees C, pH 7.4, the
The surface reaction between manganese dioxide and 1, 1-diphenyl-2-picrylhydrazine. Two type EPR methods for the estimation of active surface areas of oxides.
Oei ATTT and Garnett JL.
J. Catal., 19(2), 176-194 (1970)
Ji-Yeon Yang et al.
Scientific reports, 7, 45746-45746 (2017-04-01)
Inhibition of α-amylase and α-glucosidase, advanced glycation end products (AGEs) formation, and oxidative stress by isolated active constituents of Osmanthus fragrans flowers (9,12-octadecadienoic acid and 4-(2,6,6-trimethyl-1-cyclohexenyl)-3-buten-2-one) and their structural analogues were evaluated. 9,12-Octadecadienoic acid was 10.02 and 22.21 times more
Na Ji et al.
Food chemistry, 161, 148-154 (2014-05-20)
Peanut protein isolate (PPI) was hydrolysed with alcalase to obtain antioxidant peptides. To purify these peptides, the peanut protein isolate hydrolysates (PPIH) were separated by ultrafiltration (MWCO=3kDa) and the obtained PPIH-II (Mw<3kDa) with higher antioxidant activity was further separated by
Yao Tang et al.
Food chemistry, 174, 502-508 (2014-12-23)
Composition of fatty acids, tocopherols, tocotrienols, and carotenoids, and their contribution to antioxidant activities were investigated in seeds of three coloured quinoa cultivars (white, red and black). The major components and individual compounds were significantly different, and their concentrations were

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