2 2 0 bipyridyl

Manufactured by Merck Group

Sourced in Germany

2,2'-Bipyridyl is a heterocyclic organic compound used as a ligand in coordination chemistry. It consists of two pyridine rings connected by a single bond. This product is widely used in various laboratory applications, including metal coordination complexes, analytical chemistry, and organic synthesis.

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Lab products found in correlation

Citric acid monohydrate, by Merck Group (2 mentions) Na2hpo4, by Merck Group (2 mentions) N ethylmaleimide, by Merck Group (2 mentions) Dl dithiothreitol, by Merck Group (2 mentions) Ascorbic acid, by Merck Group (2 mentions) Trichloroacetic acid, by Merck Group (1 mentions) Ethanol, by Thermo Fisher Scientific (1 mentions) Ortho phosphoric acid 85, by Avantor (1 mentions) Iron 3 chloride hexahydrate, by Avantor (1 mentions)

Close spelling variants of this product

2,2′-bipyridyl (70 citations)

2 protocols using 2 2 0 bipyridyl

Quantitative Biochemical Assay Protocol

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2,2 0 -Bipyridyl, ascorbic acid, trichloroacetic acid, dldithiothreitol, Na 2 HPO 4 , NaH 2 PO 4 xH 2 O, N-Ethylmaleimide and citric acid monohydrate were purchased from Sigma-Aldrich (Deisenhofen, Germany). Ortho-phosphoric acid 85%, Iron(III)chloride hexahydrate were obtained from VWR (Leuven, Belgium). Ethanol was provided by Fisher Scientific (Fair Lwan, NJ, USA).

Herbig A.L, & Renard C.M. (2017). Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix. Food chemistry, 220.

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Antioxidant Capacity Evaluation

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2,2 0 -Bipyridyl, ascorbic acid, trichloroacetic acid, DLdithiothreitol, Na 2 HPO 4 , NaH 2 PO 4 xH 2 0, N-Ethylmaleimide and citric acid monohydrate were from Sigma-Aldrich (Deisenhofen, Germany). Ortho-phosphoric acid 85%, Iron(III)chloride hexahydrate from VWR (Leuven, Belgium) and ethanol from by Fisher Scientific (Fair Lwan, NJ, USA).
Apple pur ee (brand: HIPP) and carrot pur ee (brand: POUCE) without added vitamin C were purchased in a local supermarket in Avignon/France.

Herbig A.L., Maingonnat J.F, & Renard C.M.G.C. (2017). Oxygen availability in model solutions and purées during heat treatment and the impact on vitamin C degradation. Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire, 85.

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