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34413-34-8

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34413-34-8 Usage

Check Digit Verification of cas no

The CAS Registry Mumber 34413-34-8 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 3,4,4,1 and 3 respectively; the second part has 2 digits, 3 and 4 respectively.
Calculate Digit Verification of CAS Registry Number 34413-34:
(7*3)+(6*4)+(5*4)+(4*1)+(3*3)+(2*3)+(1*4)=88
88 % 10 = 8
So 34413-34-8 is a valid CAS Registry Number.

34413-34-8SDS

SAFETY DATA SHEETS

According to Globally Harmonized System of Classification and Labelling of Chemicals (GHS) - Sixth revised edition

Version: 1.0

Creation Date: Aug 17, 2017

Revision Date: Aug 17, 2017

1.Identification

1.1 GHS Product identifier

Product name 1-(6-ethylpyrazin-2-yl)ethanone

1.2 Other means of identification

Product number -
Other names 2-Ethyl-6-acetylpyrazin

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only.
Uses advised against no data available

1.4 Supplier's details

1.5 Emergency phone number

Emergency phone number -
Service hours Monday to Friday, 9am-5pm (Standard time zone: UTC/GMT +8 hours).

More Details:34413-34-8 SDS

34413-34-8Upstream product

34413-34-8Downstream Products

34413-34-8Relevant articles and documents

1H-pyrrole-2,4-dicarbonyl-derivatives and their use as flavoring agents

-

, (2015/03/03)

The present invention primarily relates to 1H-pyrrole-2,4-dicarbonyl-derivatives of Formula (I) wherein R1, R2, R3, Z. Z' and J are as defined in the description, to mixtures thereof and to the use thereof as flavoring agents. The compounds in accordance with the present invention are suitable for producing, imparting, or intensifying an umami flavor. The invention further relates to flavoring mixtures, compositions for oral consumption as well as ready-to-eat, ready-to-use and semifinished products, comprising an effective amount of the compound of Formula (I) or of a mixture of compounds of Formula (I) and to specific methods for producing, imparting, modifying and/or intensifying specific flavor impressions.

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