Mass

MS-IW-5858          
N-(4-((3-isobutylureido)sulfonyl)benzyl)acetamide
C14H21N3O4S         (Mass of molecular ion:    327)

   Source Temperature: 170 °C
   Sample Temperature: 200 °C
   Direct, 75 eV

      15.0       3.9
      26.0       2.9
      27.0       7.3
      28.0      16.3
      29.0       6.5
      30.0      11.0
      38.0       1.5
      39.0       6.9
      40.0       6.0
      41.0      25.1
      42.0      14.0
      43.0      51.8
      44.0     100.0
      45.0       3.1
      46.0       1.2
      48.0       1.7
      50.0       3.7
      51.0       4.9
      52.0       2.9
      53.0       1.6
      54.0       1.6
      55.0       5.6
      56.0       7.8
      57.0      32.1
      58.0      10.3
      63.0       3.8
      64.0       5.4
      65.0       1.5
      69.0       3.3
      70.0      43.3
      71.0       2.3
      72.0       3.6
      73.0       1.6
      74.0       1.0
      75.0       1.1
      76.0       3.5
      77.0      11.1
      78.0       5.9
      79.0       5.3
      84.0       4.1
      89.0      13.3
      90.0       6.5
      91.0       3.2
      93.0       1.2
      99.0       3.4
     103.0       2.6
     104.0       8.7
     105.0      38.7
     106.0      41.7
     107.0       6.0
     108.0       1.1
     109.0       1.5
     120.0       1.3
     121.0       2.1
     122.0       2.0
     123.0       1.1
     124.0       1.0
     132.0       1.5
     135.0       1.1
     138.0       1.2
     141.0       1.6
     147.0      30.7
     148.0       7.8
     149.0       1.3
     152.0       2.9
     153.0       1.4
     154.0       1.2
     164.0       1.2
     168.0       1.3
     170.0      21.7
     171.0       2.0
     172.0       1.1
     181.0       1.8
     184.0       1.0
     185.0       5.2
     186.0       1.0
     196.0       3.1
     211.0      18.0
     212.0      29.3
     213.0       4.3
     214.0       1.8
     228.0      20.4
     229.0       2.7
     230.0       1.2
     253.0       1.3
     254.0      49.3
     255.0       7.3
     256.0       3.1