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133280-5G
Butyl isocyanide (C15-1227-528)
Price: $382.13List Price: $424.59Application Butyl isocyanide was used to study the crystal structure of carbon monoxide dehydrogenases-II isolated from Carboxydothermus hydrogenoformans . It was used to probe the mechanism of NO activation of the hemoprotein soluble guanylate -
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9905300
Cabinet ADA Acid 18 Lft Hinged
Price: $3,084.17List Price: $3,426.86Protector Acid Storage Cabinets support all Labconco benchtop fume hoods and safely store and vent acids and other corrosive liquids. Features: two rear vent connection cutouts for venting the cabinet into a fume hood durable epoxy-coated steel -
9905200
Cabinet ADA Acid 24 Lft Hinged
Price: $3,211.61List Price: $3,568.46Cabinet ADA Acid 24 Lft Hinged -
1091108-100MG
Capsaicin (C15-1237-979)
Price: $766.29List Price: $851.43This product is provided as delivered and specified by the issuing Pharmacopoeia. All information provided in support of this product, including SDS and any product information leaflets have been developed and issued under the Authority of the -
12084-10MG-F
Capsaicin (C15-1237-980)
Price: $165.04List Price: $183.38Application This analytical standard was used as follows: Determination of capsaicin in samples of chili pepper, black pepper powder, and chili pepper sauce by cyclic voltammetry using an office paper-based carbon black-screen printed electrode -
12084-50MG-F
Capsaicin (C15-1237-981)
Price: $453.67List Price: $504.08Application This analytical standard was used as follows: Determination of capsaicin in samples of chili pepper, black pepper powder, and chili pepper sauce by cyclic voltammetry using an office paper-based carbon black-screen printed electrode -
211275-100MG
Capsaicin (C15-1237-982)
Price: $213.00List Price: $236.67An active constituent of cayenne pepper with excitatory and desensitizing effects on a subset of primary afferent sensory neurons. An antagonist of acetylcholine-induced responses in rat PC12 cells. -
21750-100MG-F
Capsaicin (C15-1237-983)
Price: $151.71List Price: $168.57Capsaicin occurs as the active ingredient of hot/red pepper and was first obtained by Thresh in 1846. It is a lipophilic vanilloid compound responsible for the acrid taste of hot peppers.