苯丙炔酸
苯丙炔酸结构式
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常用名 | 苯丙炔酸 | 英文名 | 3-Phenylpropiolic acid |
|---|---|---|---|---|
| CAS号 | 637-44-5 | 分子量 | 146.143 | |
| 密度 | 1.2±0.1 g/cm3 | 沸点 | 302.6±15.0 °C at 760 mmHg | |
| 分子式 | C9H6O2 | 熔点 | 135-137 °C(lit.) | |
| MSDS | 中文版 美版 | 闪点 | 151.0±16.9 °C | |
| 符号 |
GHS07 |
信号词 | Warning |
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Structure-based design and mechanisms of allosteric inhibitors for mitochondrial branched-chain α-ketoacid dehydrogenase kinase.
Proc. Natl. Acad. Sci. U. S. A. 110(24) , 9728-33, (2013) The branched-chain amino acids (BCAAs) leucine, isoleucine, and valine are elevated in maple syrup urine disease, heart failure, obesity, and type 2 diabetes. BCAA homeostasis is controlled by the mitochondrial branched-chain α-ketoacid dehydrogenase complex ... |
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Carbon isotope fractionation in the decarboxylation of phenylpropiolic acid in hydrogen donating media.
Isotopes Environ. Health Stud. 37(3) , 239-52, (2001) 13C kinetic isotope effect (KIE) in the decarboxylation of phenylpropiolic acid (PPA) in tetralin medium (Tn) has been determined at 409-432 K and found to be of magnitude similar to the 13C KIE observed in the decarboxylation of malonic acid where the ruptur... |
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Inactivation of peptidylglycine α-hydroxylating monooxygenase by cinnamic acid analogs.
J. Enzyme Inhib. Med. Chem. 31 , 551-62, (2016) Peptidylglycine α-amidating monooxygenase (PAM) is a bifunctional enzyme that catalyzes the final reaction in the maturation of α-amidated peptide hormones. Peptidylglycine α-hydroxylating monooxygenase (PHM) is the PAM domain responsible for the copper-, asc... |
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Time domain para hydrogen induced polarization
Solid State Nucl. Magn. Reson. 43-44 , 14-21, (2012) Para hydrogen induced polarization (PHIP) is a powerful hyperpolarization technique, which increases the NMR sensitivity by several orders of magnitude. However the hyperpolarized signal is created as an anti-phase signal, which necessitates high magnetic fie... |
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Metabolic reprogramming in plant innate immunity: the contributions of phenylpropanoid and oxylipin pathways.
Immunol. Rev. 198 , 267-84, (2004) In their environment, plants interact with a multitude of living organisms and have to cope with a large variety of aggressions of biotic or abiotic origin. To survive, plants have acquired, during evolution, complex mechanisms to detect their aggressors and ... |
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[Allelopathy of grape root aqueous extracts].
Ying Yong Sheng Tai Xue Bao 21(7) , 1779-84, (2010) Taking the tissue-cultured seedlings of grape cultivar Red Globe as test objects, this paper examined the effects of their root aqueous extracts on seedling's growth, with the allelochemicals identified by LC-MS. The results showed that 0.02 g x ml(-1) (air-d... |
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[Preparation and evaluation of glycine derivatized beta-cyclodextrin bonded silica for high performance liquid chromatography].
Se Pu 18(3) , 224-8, (2000) Glycine derivatized beta-cyclodextrin bonded silica (GCDS) has been prepared for high performance liquid chromatography through the reactions of beta-cyclodextrin bonded silica with tosyl chloride and glycine in sequence. The separation performance of GCDS fo... |
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Palladium-catalyzed decarboxylative coupling of alkynyl carboxylic acids and aryl halides.
J. Org. Chem. 74(3) , 1403-6, (2009) 2-Octynoic acid and phenylpropiolic acid were employed for the palladium-catalyzed decarboxylative coupling reaction and with a variety of aryl halides. The former needed 1,4-bis(diphenylphosphino)butane (dppb) as a ligand and the latter tri-tert-butylphosphi... |
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Lipophilic organic contaminants in the Rhine river, Germany.
Water Res. 39(19) , 4735-48, (2005) Detailed gas chromatographic-mass spectrometric analyses applied to eight Rhine river water samples constituted a comprehensive characterization of the low molecular weight organic contamination. Within the group of predominant anthropogenic contaminants, onl... |
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Occurrence and sensory perception of Z-2-(β-d-glucopyranosyloxy)-3-phenylpropenoic acid in rooibos (Aspalathus linearis).
Food Chem. 136(2) , 1078-85, (2013) Z-2-(β-d-glucopyranosyloxy)-3-phenylpropenoic acid (PPAG), a compound postulated to contribute to the taste and mouthfeel of fermented rooibos tea (Aspalathus linearis), was isolated from unfermented rooibos plant material. Its structure was unequivocally con... |