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Home > Indoles and Oxindole > 223713-94-8
223713-94-8 | 9H-Pyrido[4,3-b]indole
CAS No: 223713-94-8 Catalog No: AG006Y67 MDL No:MFCD28962567
Product Description
Catalog Number:
AG006Y67
Chemical Name:
9H-Pyrido[4,3-b]indole
CAS Number:
223713-94-8
Molecular Formula:
C11H8N2
Molecular Weight:
168.1946
MDL Number:
MFCD28962567
IUPAC Name:
9H-pyrido[4,3-b]indole
InChI:
InChI=1S/C11H8N2/c1-2-4-10-8(3-1)9-7-12-6-5-11(9)13-10/h1-2,4-7H,3H2
InChI Key:
YCUGJPCEGXIQHV-UHFFFAOYSA-N
SMILES:
C1=CC=C2C(=c3cnccc3=N2)C1
Properties
Complexity:
443
Compound Is Canonicalized:
Yes
Covalently-Bonded Unit Count:
1
Defined Atom Stereocenter Count:
0
Defined Bond Stereocenter Count:
0
Exact Mass:
168.069g/mol
Formal Charge:
0
Heavy Atom Count:
13
Hydrogen Bond Acceptor Count:
2
Hydrogen Bond Donor Count:
0
Isotope Atom Count:
0
Molecular Weight:
168.199g/mol
Monoisotopic Mass:
168.069g/mol
Rotatable Bond Count:
0
Topological Polar Surface Area:
24.7A^2
Undefined Atom Stereocenter Count:
0
Undefined Bond Stereocenter Count:
0
XLogP3:
0.8
Literature
| Title | Journal |
|---|---|
| [Determination of 10 heterocyclic aromatic amines in beef jerky by high performance liquid chromatography]. | Se pu = Chinese journal of chromatography 20120301 |
| Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast. | Meat science 20100501 |
| Effects of cooking variables on formation of heterocyclic amines (HCA) in roasted pork and mackerel. | Journal of toxicology and environmental health. Part A 20100101 |
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