Pyrazine structure
|
Common Name | Pyrazine | ||
|---|---|---|---|---|
| CAS Number | 290-37-9 | Molecular Weight | 80.088 | |
| Density | 1.1±0.1 g/cm3 | Boiling Point | 118.6±13.0 °C at 760 mmHg | |
| Molecular Formula | C4H4N2 | Melting Point | 50-56 °C(lit.) | |
| MSDS | Chinese USA | Flash Point | 55.6±0.0 °C | |
| Symbol |
GHS02, GHS07 |
Signal Word | Danger | |
| Name | pyrazine |
|---|---|
| Synonym | More Synonyms |
| Density | 1.1±0.1 g/cm3 |
|---|---|
| Boiling Point | 118.6±13.0 °C at 760 mmHg |
| Melting Point | 50-56 °C(lit.) |
| Molecular Formula | C4H4N2 |
| Molecular Weight | 80.088 |
| Flash Point | 55.6±0.0 °C |
| Exact Mass | 80.037445 |
| PSA | 25.78000 |
| LogP | -0.28 |
| Vapour Pressure | 19.7±0.2 mmHg at 25°C |
| Index of Refraction | 1.503 |
| InChIKey | KYQCOXFCLRTKLS-UHFFFAOYSA-N |
| SMILES | c1cnccn1 |
| Storage condition | Flammables area |
| Stability | Stable. Highly flammable. Incompatible with acids, oxidizing agents. |
| Water Solubility | SOLUBLE |
CHEMICAL IDENTIFICATION
HEALTH HAZARD DATAACUTE TOXICITY DATA
MUTATION DATA
|
| Symbol |
GHS02, GHS07 |
|---|---|
| Signal Word | Danger |
| Hazard Statements | H228-H315-H319-H335 |
| Precautionary Statements | P210-P261-P305 + P351 + P338 |
| Personal Protective Equipment | dust mask type N95 (US);Eyeshields;Gloves |
| Hazard Codes | Xi,F |
| Risk Phrases | R36/37/38:Irritating to eyes, respiratory system and skin . R11:Highly Flammable. |
| Safety Phrases | S26-S36-S16 |
| RIDADR | UN 1325 4.1/PG 2 |
| WGK Germany | 3 |
| RTECS | UQ2015000 |
| Packaging Group | III |
| Hazard Class | 4.1 |
| HS Code | 29339990 |
| Precursor 10 | |
|---|---|
| DownStream 10 | |
| HS Code | 2933990090 |
|---|---|
| Summary | 2933990090. heterocyclic compounds with nitrogen hetero-atom(s) only. VAT:17.0%. Tax rebate rate:13.0%. . MFN tariff:6.5%. General tariff:20.0% |
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The Inhibition of Maillard Browning by Different Concentrations of Rosmarinic Acid and Epigallocatechin-3-Gallate in Model, Bakery, and Fruit Systems.
J. Food Sci. 80 , C2140-6, (2015) Rosmarinic acid and Epigallocatechin gallate concentrations were studied as natural inhibitors of Maillard browning in glucose/glycine model systems, and in bakery rolls and applesauce. The concentrat... |
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Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems.
J. Agric. Food Chem. 63 , 5364-72, (2015) Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused o... |
| Paradiazine |
| EINECS 206-027-6 |
| Piazine |
| MFCD00006122 |
| 1,4-Diazabenzene |
| Pyrazine |
| 1,4-Diazine |
| p-Diazine |