2-Nonanone, 98+%, Thermo Scientific Chemicals
2-Nonanone, 98+%, Thermo Scientific Chemicals
Thermo Scientific Chemicals

2-Nonanone, 98+%, Thermo Scientific Chemicals

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Catalog number A11781.18
also known as A11781-18
Price (USD)/ Each
29.10
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Quantity:
50 g
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Price (USD)/ Each
29.10
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2-Nonanone, 98+%, Thermo Scientific Chemicals
Catalog numberA11781.18
Price (USD)/ Each
29.10
-
Add to cart
Chemical Identifiers
CAS821-55-6
IUPAC Namenonan-2-one
Molecular FormulaC9H18O
InChI KeyVKCYHJWLYTUGCC-UHFFFAOYSA-N
SMILESCCCCCCCC(C)=O
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SpecificationsSpecification SheetSpecification Sheet
Assay (GC)≥98.0%
Refractive Index1.4195-1.4235 @ 20?C
Appearance (Color)Clear colorless
FormLiquid
2-Nonanone was used to analyze the sensitivity of sensors coated with nafion and carbowax to certify cheese samples. It was used to study binding of β-lactoglobulin to alkanones. Also used to analyze the sensitivity of sensors coated with nafion and carbowax to certify cheese samples and to study binding of β-lactoglobulin to alkanones.

This Thermo Scientific Chemicals brand product was originally part of the Alfa Aesar product portfolio. Some documentation and label information may refer to the legacy brand. The original Alfa Aesar product / item code or SKU reference has not changed as a part of the brand transition to Thermo Scientific Chemicals.

Applications
2-Nonanone was used to analyze the sensitivity of sensors coated with nafion and carbowax to certify cheese samples. It was used to study binding of β-lactoglobulin to alkanones. Also used to analyze the sensitivity of sensors coated with nafion and carbowax to certify cheese samples and to study binding of β-lactoglobulin to alkanones.

Solubility
Not miscible or difficult to mix with water.

Notes
Store in cool place. Keep container tightly closed in a dry and well-ventilated place. Store away from oxidizing agent.
RUO – Research Use Only

General References:

  1. Vânia F Pais et. al. An electronic nose based on coated piezoelectric quartz crystals to certify ewes' cheese and to discriminate between cheese varieties. Sensors Magazine., 2012, 12 (2), 1422-1436.
  2. O'Neill TE; and Kinsella JE. Binding of alkanone flavors to β-lactoglobulin: effects of conformational and chemical modification. J. Agric. Food Chem, 1987, 35 (5), 770-774.