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等级
analytical standard
蒸汽密度
4.2 (vs air)
蒸汽压
0.13 mmHg ( 20 °C)
产品线
PESTANAL®
保质期
limited shelf life, expiry date on the label
技术
HPLC: suitable
gas chromatography (GC): suitable
沸点
218-219 °C (lit.)
mp
40-42 °C (lit.)
应用
agriculture
cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care
包装形式
neat
SMILES字符串
CCc1ccc(O)cc1
InChI
1S/C8H10O/c1-2-7-3-5-8(9)6-4-7/h3-6,9H,2H2,1H3
InChI key
HXDOZKJGKXYMEW-UHFFFAOYSA-N
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应用
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
推荐产品
Find a digital Reference Material for this product available on our online platform ChemisTwin® for NMR. You can use this digital equivalent on ChemisTwin® for your sample identity confirmation and compound quantification (with digital external standard). An NMR spectrum of this substance can be viewed and an online comparison against your sample can be performed with a few mouseclicks. Learn more here and start your free trial.
法律信息
PESTANAL is a registered trademark of Merck KGaA, Darmstadt, Germany
警示用语：
Danger
危险声明
危险分类
Eye Dam. 1
储存分类代码
11 - Combustible Solids
WGK
WGK 1
闪点(°F)
212.0 °F - closed cup
闪点(°C)
100 °C - closed cup
个人防护装备
dust mask type N95 (US), Eyeshields, Gloves
其他客户在看
S Benito et al.
Journal of applied microbiology, 106(5), 1743-1751 (2009-02-20)
The formation of ethylphenols in wines, a consequence of Dekkera/Brettanomyces metabolism, can affect their quality. The main aims of this work were to further our knowledge of Dekkera/Brettanomyces with respect to ethylphenol production, and to develop a methodology for detecting
Cyrille Sabot et al.
Chemical communications (Cambridge, England), (20)(20), 2941-2943 (2009-05-14)
A concise total synthesis of (+/-)-aspidospermidine has been achieved in twelve steps from inexpensive 4-ethylphenol, based on an oxidative Hosomi-Sakurai reaction via the concept of "aromatic ring umpolung".
R Pradelles et al.
International journal of food microbiology, 135(2), 152-157 (2009-09-05)
Volatile phenols, such as 4-ethylphenol, are responsible for a "horsey" smell in wine. Thus, the study of volatile phenol sorption in yeasts, and their subsequent elimination from wine, helps to optimize eco-friendly wine curative processes. Here, we compared the influences
Hajo Zech et al.
Proteomics, 11(16), 3380-3389 (2011-07-14)
Two-dimensional difference gel electrophoresis (2-D DIGE) allows for reliable quantification of global protein abundance changes. The threshold of significance for protein abundance changes depends on the experimental variation (biological and technical). This study estimates biological, technical and total variation inherent
Michael R L Stratford et al.
Bioorganic & medicinal chemistry, 20(14), 4364-4370 (2012-06-16)
In vitro studies, using combined spectrophotometry and oximetry together with hplc/ms examination of the products of tyrosinase action demonstrate that hydroquinone is not a primary substrate for the enzyme but is vicariously oxidised by a redox exchange mechanism in the
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