49825
DMACA试剂
suitable for microbiology
别名:
4-(Dimethylamino)-cinnamaldehyde solution
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关于此项目
经验公式（希尔记法）:
C11H13NO
化学文摘社编号:
分子量:
175.23
UNSPSC Code:
41171621
NACRES:
NA.85
PubChem Substance ID:
MDL number:
Beilstein/REAXYS Number:
2208002
technique(s)
microbe id | specific enzyme detection: suitable
Quality Level
application(s)
agriculture
environmental
food and beverages, microbiology
suitability
Escherichia coli, Streptococcus spp.
SMILES string
[H]C(=O)\C=C\c1ccc(cc1)N(C)C
InChI
1S/C11H13NO/c1-12(2)11-7-5-10(6-8-11)4-3-9-13/h3-9H,1-2H3/b4-3+
InChI key
RUKJCCIJLIMGEP-ONEGZZNKSA-N
General description
DMACA is basically a selective staining reagent. It helps identify the flavanols by staining them blue in color.
Application
Used to determine the ability of an organism to split indole from the tryptophan molecule.
Other Notes
Reagent for the rapid identification of Streptococci.
Composition per 100 ml:
Dimethylaminocinnamaldehye 1 g
Hydrochloric acid (concentrated) 1.0 ml
distilled water 99.0 ml
Dimethylaminocinnamaldehye 1 g
Hydrochloric acid (concentrated) 1.0 ml
distilled water 99.0 ml
signalword
Warning
hcodes
pcodes
Hazard Classifications
Met. Corr. 1
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Faceshields, Gloves, Goggles
存储类别
12 - Non Combustible Liquids
商品
还有许多其他检测方法来指示大肠杆菌的存在。查看这种污染物的常用检测方法和生化反应。
There are many other methods of detection to indicate the presence of E. coli. Review common tests and biochemical reactions for this contaminant.
An article concerning the detection, identification, differentiation, and cultivation of Pseudomonas species.
Sihui Ma et al.
Journal of food science, 84(8), 2147-2158 (2019-07-18)
Multiple analytical methods are used for quantification of total polyphenols and total flavanols in fruit juices and beverages. Four methods were evaluated in this study: Folin-Ciocalteu (F-C), Lowenthal permanganate (L-P), 4-dimethylaminocinnamaldehyde (DMAC), and the bovine serum albumin (BSA) precipitation method.
Jingying Zhang et al.
Antioxidants (Basel, Switzerland), 8(5) (2019-05-28)
This study investigated the effects of vinification techniques and cultivars (Stevens, Pilgrim and Bergman) on cranberry wine quality. Three winemaking technologies were conducted to prepare cranberry musts before fermentation, including traditional red and white vinifications (Red and White), and thermovinification
L.P. Gordon et al.
Journal of Clinical Microbiology, 2, 238-238 (1987)
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| 49825-50ML-F | 04061832421759 |