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Dokumente

683957

Sigma-Aldrich

4-Ethylkatechin

95%

Synonym(e):

3,4-Dihydroxyethylbenzol

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About This Item

Empirische Formel (Hill-System):
C8H10O2
CAS-Nummer:
1124-39-6
Molekulargewicht:
138.16
EG-Nummer:
214-397-5
MDL-Nummer:
MFCD00015847
UNSPSC-Code:
12352100
PubChem Substanz-ID:
329760884
NACRES:
NA.22

Assay

95%

Form

solid

mp (Schmelzpunkt)

34-45 °C

SMILES String

CCc1ccc(O)c(O)c1

InChI

1S/C8H10O2/c1-2-6-3-4-7(9)8(10)5-6/h3-5,9-10H,2H2,1H3

InChIKey

HFLGBNBLMBSXEM-UHFFFAOYSA-N

Verwandte Kategorien

Piktogramme

CorrosionExclamation mark
GHS05,GHS07

Signalwort

Danger

Gefahreneinstufungen

Acute Tox. 4 Oral - Eye Dam. 1 - Skin Irrit. 2 - STOT SE 3

Zielorgane

Respiratory system

Lagerklassenschlüssel

11 - Combustible Solids

WGK

WGK 3

Flammpunkt (°F)

>230.0 °F - closed cup

Flammpunkt (°C)

> 110 °C - closed cup

Persönliche Schutzausrüstung

dust mask type N95 (US), Eyeshields, Gloves

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Gautam Gaur et al.
Applied and environmental microbiology, 86(5) (2019-12-22)
Phenolic acids are among the most abundant phenolic compounds in edible parts of plants. Lactic acid bacteria (LAB) metabolize phenolic acids, but the enzyme responsible for reducing hydroxycinnamic acids to phenylpropionic acids (HcrB) was only recently characterized in Lactobacillus plantarum
Nicholas S Kruyer et al.
Scientific reports, 10(1), 13367-13367 (2020-08-10)
Microbial production of adipic acid from lignin-derived monomers, such as catechol, is a greener alternative to the petrochemical-based process. Here, we produced adipic acid from catechol using catechol 1,2-dioxygenase (CatA) and a muconic acid reductase (MAR) in Escherichia coli. As
Robert Brüninghoff et al.
Environmental science & technology, 53(15), 8725-8735 (2019-07-10)
We evaluated electrochemical degradation (ECD) and photocatalytic degradation (PCD) technologies for saline water purification, with a focus on rate comparison and formation and degradation of chlorinated aromatic intermediates using the same non-chlorinated parent compound, 4-ethylphenol (4EP). At 15 mA·cm-2, and
Raffaele Guzzon et al.
Journal of food science and technology, 54(3), 810-821 (2017-03-17)
Careful control of spoilage microflora inside wine containers is a key issue during winemaking. To date, attention has been paid to the development of an effective protocol for the eradication of spoilage agents, especially
Mario Malacarne et al.
Food chemistry, 206, 274-283 (2016-04-05)
Commercial tannins from several botanical sources and with different chemical and technological characteristics are used in the food and winemaking industries. Different ways to check their botanical authenticity have been studied in the last few years, through investigation of different

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