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8,8-Dimethyl-1,2,3,4,5,6,7,8a-octahydronaphthalen-4a-ol

中文名称
——
中文别名
——
英文名称
8,8-Dimethyl-1,2,3,4,5,6,7,8a-octahydronaphthalen-4a-ol
英文别名
8,8-dimethyl-1,2,3,4,5,6,7,8a-octahydronaphthalen-4a-ol
8,8-Dimethyl-1,2,3,4,5,6,7,8a-octahydronaphthalen-4a-ol化学式
CAS
——
化学式
C12H22O
mdl
——
分子量
182.3
InChiKey
ARDGADQUXDAVJL-UHFFFAOYSA-N
BEILSTEIN
——
EINECS
——
  • 物化性质
  • 计算性质
  • ADMET
  • 安全信息
  • SDS
  • 制备方法与用途
  • 上下游信息
  • 反应信息
  • 文献信息
  • 表征谱图
  • 同类化合物
  • 相关功能分类
  • 相关结构分类

计算性质

  • 辛醇/水分配系数(LogP):
    3.3
  • 重原子数:
    13
  • 可旋转键数:
    0
  • 环数:
    2.0
  • sp3杂化的碳原子比例:
    1.0
  • 拓扑面积:
    20.2
  • 氢给体数:
    1
  • 氢受体数:
    1

文献信息

  • CORK POWDER AS BEVERAGE FINING AGENT, PREPARATION METHOD AND USE THEREOF
    申请人:Universidade de Trás-os-Montes e Alto Douro
    公开号:EP3724312A1
    公开(公告)日:2020-10-21
  • [EN] METHODS FOR PREPARATION OF MOLECULARLY IMPRINTED POLYMERS FOR WINE EXTRACTION<br/>[FR] PROCÉDÉS POUR LA PRÉPARATION DE POLYMÈRES À EMPREINTE MOLÉCULAIRE POUR L'EXTRACTION DE VIN
    申请人:DARTMOUTH COLLEGE
    公开号:WO2014062632A1
    公开(公告)日:2014-04-24
    Disclosed herein are compositions of, synthesis methods and methods of use for improved molecularly imprinted polymers useful for extracting target molecule compounds of wine.
  • [EN] CORK POWDER AS BEVERAGE FINING AGENT, PREPARATION METHOD AND USE THEREOF<br/>[FR] POUDRE DE LIÈGE EN TANT QU'AGENT D'AFFINAGE DE BOISSON, PROCÉDÉ DE PRÉPARATION ET UTILISATION CORRESPONDANTS
    申请人:UNIV DE TRAS OS MONTES E ALTO DOURO
    公开号:WO2019116344A1
    公开(公告)日:2019-06-20
    The present application is related to a process for preparing and enhancing cork powder for the fining operation of beverages. The process involves the use of cork powder having a particle size smaller than or equal to 5 mm which undergoes pre-treatment to remove solvent-soluble extractives. The resulting cork powder is immersed in impregnation solvent and vacuum is consecutively applied and removed. The cork powder obtained by this process enables the removal of the aroma defects of beverages resulting from undesirable aroma compounds when present at levels exceeding the smell detection threshold, without significantly altering the quality of the beverage.
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