91920-65-9 Usage
Description
Pyrazine, (1-bromoethyl)is a chemical compound with the molecular formula C6H8BrN2. It is a derivative of pyrazine, a heterocyclic aromatic compound. This chemical is a clear, colorless to pale yellow liquid with a pungent odor. Its properties and structure make it a versatile building block in the creation of various compounds for industrial and commercial applications.
Uses
Used in Pharmaceutical Industry:
Pyrazine, (1-bromoethyl)is used as an intermediate in the synthesis of pharmaceuticals for its ability to be incorporated into various drug molecules, contributing to the development of new medications.
Used in Agrochemical Industry:
Pyrazine, (1-bromoethyl)is used as an intermediate in the synthesis of agrochemicals, helping to create compounds that can be used in the development of pesticides and other agricultural products.
Used in Fragrance and Flavoring Industry:
Pyrazine, (1-bromoethyl)is used in the manufacture of fragrances and flavorings, providing unique scents and tastes to various consumer products.
Used in Chemical Reactions:
Pyrazine, (1-bromoethyl)is used as a solvent in chemical reactions, facilitating the process and enabling the synthesis of a wide range of organic compounds.
Check Digit Verification of cas no
The CAS Registry Mumber 91920-65-9 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 9,1,9,2 and 0 respectively; the second part has 2 digits, 6 and 5 respectively.
Calculate Digit Verification of CAS Registry Number 91920-65:
(7*9)+(6*1)+(5*9)+(4*2)+(3*0)+(2*6)+(1*5)=139
139 % 10 = 9
So 91920-65-9 is a valid CAS Registry Number.
91920-65-9Relevant articles and documents
Volatile Flavor Compounds of Boiled Buckwheat Flour
Yajima, Izumi,Yanai, Tetsuya,Nakamura, Mikio,Sakakibara, Hidemasa,Uchida, Haruyuki,Hayashi, Kazuo
, p. 729 - 738 (2007/10/02)
Volatile flavor compounds of boiled buckwheat flour were collected using a Likens and Nickerson apparatus type and were fractionated into acidic, weak acidic, basic and neutral fractions.The neutral fraction was further fractionated by silica gel column chromatography.All fractions were analyzed by gas chromatography and gas chromatography-mass spectrometry.Two hundred and nine compounds were thus identified.Among them, 168 were newly identified as volatile flavor compounds of buckwheat flour; special note is made of 2-(1'-ethoxyethyl)pyrazine and 2-(1'-ethoxyethyl)-5-methylpyrazine being found which are compounds previously unreported in any literature.
