In 2019,Food Chemistry included an article by Wu, Xiaoming; Wang, Hao; Yang, Shaoxiang; Tian, Hongyu; Liu, Yongguo; Sun, Baoguo. Product Details of 98-98-6. The article was titled 《A novel coumarin-based fluorescent probe for sensitive detection of copper(II) in wine》. The information in the text is summarized as follows:
A novel coumarin-based fluorescent probe (probe 1) for the detection of copper(II) was developed. The fluorescence intensity of probe 1 showed a linear relationship with the concentration of copper(II) in the range 0-16μM (0-1.02 mg/L) and the limit of detection was 62 nM (3.94μg/L). The luminescence of probe 1 at the maximum allowable amounts of copper(II) in wine and water could be observed with the naked eye under a 365-nm UV lamp. Moreover, probe 1 was successfully used for the qual. and quant. detection of copper(II) in wine. In the experiment, the researchers used Picolinic acid(cas: 98-98-6Product Details of 98-98-6)
Picolinic acid(cas: 98-98-6) is used in the preparation of 2-Aminodihydro[1,3]thiazines as BACE 2 inhibitors and their preparation and use in the treatment of diabetes.Product Details of 98-98-6