DMPSV
Dimethylpolysiloxane
viscosity 5 cSt (25 °C)(lit.)
Synonym(s):
Polydimethylsiloxane
Sign Into View Organizational & Contract Pricing
All Photos(1)
About This Item
CAS Number:
MDL number:
UNSPSC Code:
12352200
PubChem Substance ID:
NACRES:
NA.25
Recommended Products
form
liquid
Quality Level
mol wt
~770
viscosity
5 cSt(25 °C)(lit.)
InChI
1S/C2H6OSi/c1-4(2)3/h1-2H3
InChI key
SEUDSDUUJXTXSV-UHFFFAOYSA-N
Looking for similar products? Visit Product Comparison Guide
Application
Dimethylpolysiloxane is used in protein chromatography and affininty chromatography. Dimethylpolysiloxane was used to determine that postprandial inflammatory response after ingestion of heated oils in obese persons is reduced by the presence of phenol compounds.
Clear, colorless fluid polymer useful as a stationary phase in gas chromatography and as an anti-foaming agent.
wgk_germany
WGK 2
flash_point_f
closed cup
flash_point_c
closed cup
ppe
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
Certificates of Analysis (COA)
Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.
Already Own This Product?
Find documentation for the products that you have recently purchased in the Document Library.
Customers Also Viewed
A Perez-Herrera et al.
Molecular nutrition & food research, 56(3), 510-514 (2011-12-14)
Heating during the process of cooking alters the chemical properties of foods and may affect subsequent postprandial inflammation. We tested the effects of four meals rich in different oils subjected to heating on the postprandial inflammatory metabolism of peripheral blood
Vyacheslav N Fishman et al.
Chemosphere, 84(7), 913-922 (2011-07-09)
The applicability of three different Silphenylene Silicone co-polymer (Si-Arylene) GC stationary phases (J&W Scientific DB-5ms, Varian VF-5ms, and VF-Xms) has been evaluated for the separation of all 136 tetra- through the octa- chlorinated dibenzo-p-dioxins (PCDD) and chlorinated dibenzofurans (PCDF) from
Mara I Orozco et al.
Journal of agricultural and food chemistry, 59(13), 7194-7202 (2011-06-08)
The influence of deep frying, mimicked by 20 heating cycles at 180 °C (each cycle from ambient temperature to 180 °C maintained for 5 min), on the unsaponifiable fraction of vegetable edible oils represented by three characteristic families of compounds
Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.
Contact Technical Service