1-ethyl--manufacture,factory,supplier from China

39771-34-1 Introduction4-Amino-2,6-dibromopyridine (CAS#39771-34-1) is a chemical compound that belongs to the pyridine family. It is a pale yellow crystalline solid that is soluble in water and organic solvents. This compound is widely used in the pharmaceutical and agrochemical industries due to its diverse biological activities.

Global Role of Ethylene GlycolThe global supply chain is intricately linked with the production and distribution of ethylene glycol, also known as mono ethylene glycol (MEG) or simply EG, with the chemical formula C2H6O2 and CAS number 107-21-1 . This clear, viscous liquid is a critical component in various industries, from automotive to textiles, and is commonly recognized for its use in glycol antifreeze solutions .Ethylene glycol is predominantly utilized in the manufacturing of polyester and polyurethane plastics, which are essential in the textile industry.

Introduction2-ethyl-3-hydroxy-6-methylpyridine, also known as 2-ethyl-6-methyl-3-pyridinol, is a chemical compound with the molecular formula C8H11NO. Its CAS number is 2364-75-2. This compound is widely used in the chemical industry as a building block for the synthesis of various chemicals. In this article, we will discuss the properties, uses, and synthesis of 2-ethyl-3-hydroxy-6-methylpyridine.Properties2-ethyl-3-hydroxy-6-methylpyridine is a white to off-white crystalline powder with a melting point of 88-92°C. It is soluble in water, ethanol, and other organic solvents.

Industrialization of TrehaloseTrehalose is a stable non-reducing disaccharide consisting of two glucose molecules with an α, α, 1, 1-glycosidic bond. Trehalose was originally extracted from the ergot fungus of rye and was subsequently found to be widespread in natural flora, fauna and microorganisms, especially in fungi, algae, mosses and invertebrates. Trehalose is white crystal, a molecule of trehalose contains two molecules of crystal water, soluble in water, glacial acetic acid and hot ethanol, insoluble in ether, acetone.

1. 2024 Production and Sales OverviewBased on the latest available data, the specific global production and sales figures of caustic soda (CAS#1310 - 73 - 2) in 2024 have not been fully compiled yet. However, looking at the situation in China, which is a major player in the global caustic soda market, from January to November 2024, the production of caustic soda (in terms of 100% equivalent) reached 39.805 million tons, showing a year - on - year growth of 5.9%.

lycopene: dark red powder, has the unique smell and taste of lycopene.Lycopene (CAS No.: 502-65-8), dark red powder, has the unique smell and taste of lycopene. The lycopene produced by microbial fermentation mainly uses fermented substrates such as corn steep liquor, soybean meal and starch as the medium, and uses Blake Sleatrispora as the strain. After fermentation, filtration, drying, extraction, crystallization and Manufactured by refining and other processes.The main functions of lycopene are as follows:1. Anti-oxidation, delay aging;2. Improve the body’s immunity;3.

Sodium Sulfide Market Sees a Surge Amidst Growing Demand for Clean WaterThe global sodium sulfide market is experiencing a significant upsurge driven by the increasing demand for clean water.

Sericin protein is a natural macromolecular protein wrapped on the surface of silk fibroin. It is mainly secreted by the silk glands of silkworms and is one of the main proteins that make up the silkworm cocoon.

CAS# 618107-90-7 IntroductionThe compound 2-amino-5-iodo-pyridin-3-yl-methanol, also known as CAS# 618107-90-7, is a chemical compound that falls under the category of pyridine derivatives. Pyridine derivatives are a class of organic compounds that are widely used in the chemical industry for various applications such as pharmaceuticals, agrochemicals, and specialty chemicals.CAS# 618107-90-7 SynthesisThe synthesis of 2-amino-5-iodo-pyridin-3-yl-methanol is a multi-step process that involves several chemical reactions.

As early as 1780, the Swedish chemist Sheele discovered lactic acid from waste milk; the production of lactic acid by fermentation originated from the natural fermentation of Boutron and Fremy in 1941; the industrial production of lactic acid by pure fermentation was started by Charles E. Avery in 1881. began; and large-scale industrial production of L-lactic acid was formed in the early 1990s.