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36724

Supelco

4-乙基苯酚

PESTANAL®, analytical standard

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About This Item

線性公式:
C2H5C6H4OH
CAS號碼:
分子量::
122.16
Beilstein:
1363317
EC號碼:
MDL號碼:
分類程式碼代碼:
41116107
PubChem物質ID:

等級

analytical standard

蒸汽密度

4.2 (vs air)

蒸汽壓力

0.13 mmHg ( 20 °C)

產品線

PESTANAL®

儲存期限

limited shelf life, expiry date on the label

技術

HPLC: suitable
gas chromatography (GC): suitable

bp

218-219 °C (lit.)

mp

40-42 °C (lit.)

應用

agriculture
cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care

形式

neat

SMILES 字串

CCc1ccc(O)cc1

InChI

1S/C8H10O/c1-2-7-3-5-8(9)6-4-7/h3-6,9H,2H2,1H3

InChI 密鑰

HXDOZKJGKXYMEW-UHFFFAOYSA-N

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應用

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

推薦產品

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.

法律資訊

PESTANAL is a registered trademark of Merck KGaA, Darmstadt, Germany

象形圖

Corrosion

訊號詞

Danger

危險聲明

危險分類

Eye Dam. 1

儲存類別代碼

11 - Combustible Solids

水污染物質分類(WGK)

WGK 1

閃點(°F)

212.0 °F - closed cup

閃點(°C)

100 °C - closed cup

個人防護裝備

dust mask type N95 (US), Eyeshields, Gloves


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分析證明 (COA)

Lot/Batch Number

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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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