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Supelco

2,6-Dibromophenol

analytical standard

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About This Item

Fórmula linear:
Br2C6H3OH
Número CAS:
608-33-3
Peso molecular:
251.90
Beilstein:
2043614
Número CE:
210-161-0
Número MDL:
MFCD00002152
Código UNSPSC:
12000000
ID de substância PubChem:
24867799

grau

analytical standard

embalagem

ampule of 1000 mg

técnica(s)

HPLC: suitable
gas chromatography (GC): suitable

pb

255-256 °C/740 mmHg (lit.)

pf

53-56 °C (lit.)

aplicação(ões)

environmental

formato

neat

temperatura de armazenamento

room temp

cadeia de caracteres SMILES

Oc1c(Br)cccc1Br

InChI

1S/C6H4Br2O/c7-4-2-1-3-5(8)6(4)9/h1-3,9H

chave InChI

SSIZLKDLDKIHEV-UHFFFAOYSA-N

Informações sobre genes

human ... ALOX12(239) , ALOX15(246) , GABRA1(2554)

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Aplicação

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Pictogramas

Exclamation mark
GHS07

Palavra indicadora

Warning

Frases de perigo

H302 + H312 + H332

Classificações de perigo

Acute Tox. 4 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral

Código de classe de armazenamento

11 - Combustible Solids

Classe de risco de água (WGK)

WGK 3

Ponto de fulgor (°F)

Not applicable

Ponto de fulgor (°C)

Not applicable

Equipamento de proteção individual

dust mask type N95 (US), Eyeshields, Gloves

Escolha uma das versões mais recentes:

Certificados de análise (COA)

Lot/Batch Number
LC24198V
LC20204V
LC14899V
LC11473V
LC04098V

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D Gocmen et al.
Letters in applied microbiology, 40(3), 172-177 (2005-02-18)
The objective of this study was to identify compounds responsible for medicinal off-flavours produced by different species and strains of Alicyclobacillus in orange juice using a combination of chromatographic-coupled olfactometric techniques and gas chromatography-mass spectrometry (GC-MS). Each of five Alicyclobacillus
Noel Ferro et al.
Phytochemistry, 68(2), 237-250 (2006-11-28)
An computational-biostatistical approach, supported by ab initio optimizations of auxin-like molecules, was used to find biologically meaningful relationships between quantum chemical variables and fresh bioassay's data. It is proven that the auxin-like recognition requires different molecular assembling states. We suggest
M Schroeder et al.
Journal of agricultural and food chemistry, 56(7), 2485-2489 (2008-03-06)
Contaminating microorganisms such as Actinomycetes, Alicyclobacillus, and Chlostridium can generate off-flavors in apple juices. Such bacterial metabolites represent, besides phenol types such as guaiacol and 2,6-dibromophenol, a broad range of other chemicals, for example, geosmin, 2-methylisoborneol, or alpha-terpineol. A laccase
Yasuo Tanaka et al.
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan, 50(6), 292-296 (2010-01-13)
A simple analytical method for dibromophenols (DBPs) in flatfiish was developed. 2,4-DBP and 2,6-DBP were extracted from a sample with acetone and n-hexane, cleaned up by treatment with conc. sulfuric acid and concentrated under a stream of nitrogen gas. The
Satoko Shigetatsu et al.
Journal of environmental science and health. Part A, Toxic/hazardous substances & environmental engineering, 45(12), 1536-1542 (2010-08-20)
An iron(III)-porphyrin catalyst, iron(III)-tetrakis(p-hydroxyphenyl)porphyrin (FeTHP), was introduced into a humic acid via a formaldehyde or urea-formaldehyde polycondensation reaction to stabilize the catalyst. The prepared supramolecular catalysts were then attached to Dowex-22, an anion-exchange resin. The oxidation of 2,6-dibromophenol (2,6-DBP) was
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