눈에 묻으면 몇 분간 물로 조심해서 씻으시오. 가능하면 콘택트렌즈를 제거하시오. 계속 씻으시오.
P321
(…) 처치를 하시오.
P332+P313
피부 자극이 생기면 의학적인 조치· 조언을 구하시오.
P333+P313
피부자극성 또는 홍반이 나타나면 의학적인 조치·조언를 구하시오.
P362
오염된 의복을 벗고 세척 후에 재사용하기
P363
다시 사용전 오염된 의류는 세척하시오.
P501
...에 내용물 / 용기를 폐기 하시오.
호프꽃추출물 C화학적 특성, 용도, 생산
개요
Perennial climbing vine that grows wild and also is cultivated
extensively in several central European countries, North America,
Brazil, and Australia. It has shoots up to 10 m (33 ft.) in length,
opposite leaves, greenish-yellow flowers (June to September), and
ovoidal fruits surrounded by a calix. The part used is the female
flower catkins from the climbing vine and the (lupulin) glandular
trichomes dried at 38°C maximum. Hops has a bitter, tonic, aromatic flavor.
The essential oil is present in hops in amounts of approximately
0.5%; yields after distillation range around 0.25%. The oil exhibits
different physical-chemical constants depending on the source.
The oil contains P-myrcene, dipentene, α- and p-caryophyllene,
humulone, linalool, methyl nonyl ketone, and other substances.
Beef flavor is associated with hops; the bitter flavor is given by
the resin, the flavor complex of the essential oil.
The derivatives are infusion (1.5%), fluid extract, tincture (20%
in 40% ethanol), concrete, and absolute. The main constituents of
lupulin are a bitter resin containing humulone, lupulone, lactaric
acid, cerotic acid, and ceryl alcohol.
화학적 성질
See Hops
Taste threshold values
Taste characteristics at 5 ppm: woody, terpy, malty and herbaceous with a tropical nuance
