Cyano-, Nitrile-

<p>Applications N,N-Diethylcyanoacetamide (cas# 26391-06-0) is a compound useful in organic synthesis.<br></p>

<p>Stability Light Sensitive<br>Applications Iodoacetonitrile (cas# 624-75-9) is a useful research chemical.<br> Not a dangerous good if item is equal to or less than 1g/ml and there is less than 100g/ml in the package<br></p>

<p>Applications 1,4-Bis(2-cyanostyryl)benzene (cas# 13001-39-3) is a useful research chemical.<br></p>

<p>Stability Light Sensitive, Volatile<br>Applications Trichloroacetonitrile is a by-product of the chlorine disinfection of water and is commonly used as a fumigant. It is also used as a direct alkylating agent and reacts with primary and secondary aliphatic amines to produce N-substituted trichloroacetamidines.<br> Not a dangerous good if item is equal to or less than 1g/ml and there is less than 100g/ml in the package<br>References Christ, S.: J. Toxicol. Env. Health A, 47, 233 (1996); Davies, M. &amp; Jenkin, D.: J. Chem. Soc., No vol. given, 2374 (1954); Grivas, J. &amp; Taurins, A.: J. Chem., 36, 771 (1958)<br></p>

<p>Applications Cyanomelamine is an substituted Melamine (M208700), an compound that forms synthetic resins with formaldehyde.<br>References LaBrecque, G.C., et al.: J. Econ. Entomol., 61, 1621 (1968);<br></p>

<p>Applications Ethyl Cyano(hydroxyimino)acetate is used in peptide synthesis and has shown to suppress racemiztion, has high coupling efficiency in both solution and solid phase synthesis and is a non-explosive alternative to 1-hydroxybenzotriazole (HOBt) and 1-hydroxy-7-azabenzotriazole (HOAt).<br>References Khattab, S.N.: Bull. Chem. Soc. Jpn., 83, 1374 (2010)<br></p>

<p>Applications (E)-Cyano(methoxyimino)-acetic Acid is a degradation product of Cymoxanil (C988995), which is a fungicide applied as a seed treatment or as a foliar application to the plants to control late blight.<br>References Morrica, P., et al.: J. Agric. Food Chem. 52, 99 (2004); Dhingani, J. C., et al.: J. Pure. App. Microbiol., 6, 1683 (2012); Bakirici, G.T., et al.: Food. Chem., 135, 1901 (2012)<br></p>