CDS004832
4-(4-benzylpiperazino)aniline
AldrichCPR
About This Item
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form
solid
SMILES string
Nc1ccc(cc1)N2CCN(CC2)Cc3ccccc3
InChI
1S/C17H21N3/c18-16-6-8-17(9-7-16)20-12-10-19(11-13-20)14-15-4-2-1-3-5-15/h1-9H,10-14,18H2
InChI key
PZWVVLZWQWIEAV-UHFFFAOYSA-N
1 of 4
This Item | 85640 | 85766 | 95586 |
|---|---|---|---|
| technique(s) microbiological culture: suitable | technique(s) microbiological culture: suitable | technique(s) microbiological culture: suitable | technique(s) microbiological culture: suitable |
| suitability selective and differential for Salmonella spp., selective and differential for Shigella spp. | suitability selective and differential for Salmonella spp., selective and differential for Shigella spp. | suitability selective and differential for Escherichia coli, selective and differential for Proteus spp., selective and differential for Salmonella spp., selective and differential for coliforms | suitability selective and differential for Klebsiella spp., selective and differential for Proteus spp., selective and differential for Salmonella spp., selective and differential for Shigella spp., selective and differential for enterobacteriaceae |
| form powder | form powder | form powder | form powder |
| composition agar, 15 g/L , lactose, 10 g/L , meat peptone, 5 g/L , sodium citrate, 6 g/L , sodium thiosulfate, 5.4 g/L , ammonium ferric citrate, 1 g/L , neutral red, 0.02 g/L , meat extract, 5 g/L , sodium deoxycholate, 3 g/L | composition agar, 15.0 g/L , brilliant green, 0.0003 g/L , ferric citrate, 1.0 g/L , lactose, 10.0 g/L , meat extract, 5.0 g/L , neutral red, 0.025 g/L , ox bile, dehydrated, 8.5 g/L , peptone, 5.0 g/L , sodium citrate, 10.0 g/L , sodium thiosulfate, 8.5 g/L | composition agar, 15 g/L , casein hydrolysate, 3.7 g/L , di-potassium hydrogen phosphate, 3.3 g/L , lactose, 9.4 g/L , pararosanilin (fuchsin), 0.8 g/L , peptone from meat, 3.7 g/L , potassium hydrogen phosphate, 1 g/L , sodium chloride, 3.7 g/L , sodium deoxycholate, 0.1 g/L , sodium lauryl sulfate, 0.05 g/L , sodium sulfite, 1.6 g/L , tryptose, 7.5 g/L , yeast extract, 1.2 g/L | composition agar, 15 g/L , ammonium ferric citrate, 0.8 g/L , lactose, 7.5 g/L , L-lysine hydrochloride, 5 g/L , phenol red, 0.08 g/L , sodium chloride, 5 g/L , sodium deoxycholate, 2.5 g/L , sodium thiosulfate, 6.8 g/L , sucrose, 7.5 g/L , xylose, 3.5 g/L , yeast extract, 3 g/L |
| application(s) clinical testing | application(s) clinical testing | application(s) agriculture | application(s) environmental |
| Quality Level 200 | Quality Level 200 | Quality Level 200 | Quality Level 200 |
Other Notes
NOTWITHSTANDING ANY CONTRARY PROVISION CONTAINED IN SIGMA-ALDRICH′S STANDARD TERMS AND CONDITIONS OF SALE OR AN AGREEMENT BETWEEN SIGMA-ALDRICH AND BUYER, SIGMA-ALDRICH SELLS THIS PRODUCT "AS-IS" AND MAKES NO REPRESENTATION OR WARRANTY WHATSOEVER WITH RESPECT TO THIS PRODUCT, INCLUDING ANY (A) WARRANTY OF MERCHANTABILITY; (B) WARRANTY OF FITNESS FOR A PARTICULAR PURPOSE; OR (C) WARRANTY AGAINST INFRINGEMENT OF INTELLECTUAL PROPERTY RIGHTS OF A THIRD PARTY; WHETHER ARISING BY LAW, COURSE OF DEALING, COURSE OF PERFORMANCE, USAGE OF TRADE OR OTHERWISE.
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
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Articles
Salmonella contamination is the second leading cause of food-borne illness worldwide. Controlling outbreaks of Salmonella is an important task for food regulators, restaurants and the food industry in general. The Salmonella family includes over 2,300 serotypes of bacteria, but two types, Salmonella enteritidis and Salmonella typhimurium, are responsible for about half of all human infections. Most outbreaks of Salmonella are traced back to dairy, poultry and meat products, but Salmonella can grow on nearly any food. Chicken, eggs and their derivative products are particularly high risk.
Salmonella, with 2,300+ serotypes, causes half of food-borne illnesses, often from dairy, poultry, and eggs.
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