Detail of "224-53-3"

CAS Number:
224-53-3
Name:
Dibenz[c,h]acridine
Molecular Structure:
Formula:
C21H13 N
Molecular Weight:
279.35
Synonyms:
14-Azadibenz[a,j]anthracene;3,4:5,6-Dibenzacridine
Density:
1.274 g/cm³
Melting Point:
191ºC
Boiling Point:
534 °C at 760 mmHg
Flash Point:
240.3 °C
Solubility:
insoluble in water
Appearance:
Powder.
Safety:
Questionable carcinogen with experimental tumorigenic data. Mutation data reported. When heated to decomposition it emits toxic fumes of NO_x. See also ANTHRACENE. Details

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Effects of solvents on acridine and dibenzacridines observed by NMR: Effects of solvents on acridine and dibenzacridines observed by NMR. Mavridis, P.; Clin, B. (Lab. Phys. Chem., Univ. Thessaloniki, Thessaloniki, Greece). 224-53-3 and 224-42-0 which are cas registry numbers are also used here. Chem. Chron., 4(1), 9-13 (French) 1975. CODEN: CMCRCZ. DOCUMENT TYPE: Journal CA Section: 22 (Physical Organic Chemistry) The chem. shifts of acridine, dibenz[aj]acridine and dibenz[ch]acridine in polar and nonpolar solvents are attributed to solvent interaction with the ring N. .

Recommended method for the gas chromatographic profile analysis of basic nitrogen-containing aromatic components (azaarenes) in high-protein foods: Recommended method for the gas chromatographic profile analysis of basic nitrogen-containing aromatic components (azaarenes) in high-protein foods. Grimmer, Gernot (Biochem. Inst. Umweltcarcinogene, Ahrensburg 2070, Fed. Rep. Ger.). Pure Appl. Chem., 55(12), 2067-71 (English) 1983. CODEN: PACHAS. ISSN: 0033-4545. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) A collaborative study on the gas-chromatog. detn. of basic N-contg. arom. compds. (azaarenes) in high protein foods was conducted. Ref. solns. and spiked ham samples were analyzed. Of ~20 samples, coeffs. of variation of 4.There are some commonly used reagents with their cas registry numbers 224-53-3 and 225-51-4 in this article.0-13.6% were found for the ref. solns. and 10.4-25.4% for the spiked samples. .