24-6250
Propyl 4-hydroxybenzoate
SAJ first grade, ≥98.0%
Synonym(s):
4-Hydroxybenzoic acid propyl ester, Propyl paraben
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About This Item
Linear Formula:
HOC6H4CO2CH2CH2CH3
CAS Number:
Molecular Weight:
180.20
EC Number:
202-307-7
UNSPSC Code:
12352108
PubChem Substance ID:
Beilstein/REAXYS Number:
1103245
MDL number:
Assay:
≥98.0%
Grade:
SAJ first grade
grade
SAJ first grade
assay
≥98.0%
form
solid
availability
available only in Japan
dilution
(for analytical testing)
mp
95-98 °C (lit.)
SMILES string
CCCOC(=O)c1ccc(O)cc1
InChI
1S/C10H12O3/c1-2-7-13-10(12)8-3-5-9(11)6-4-8/h3-6,11H,2,7H2,1H3
InChI key
QELSKZZBTMNZEB-UHFFFAOYSA-N
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hcodes
pcodes
Hazard Classifications
Aquatic Chronic 3
Storage Class
11 - Combustible Solids
wgk
WGK 1
flash_point_f
356.0 °F
flash_point_c
180 °C
ppe
dust mask type N95 (US), Eyeshields, Gloves
Regulatory Information
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Catheter-related bloodstream infection is the greatest threat to the safety of patients on hemodialysis. Catheter lock solutions containing heparin have been linked to an increased risk of hemorrhage and thrombocytopenia. To ascertain the safety and efficacy for prevention of catheter-related
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Here we proposed a battery of non-invasive biomarkers and a histological survey to examine physiological/anatomical features in embryos, eleutheroembryos (13 days post-fertilization, dpf), and larvae (28-42 dpf) of medaka to investigate the effects of embryonic exposure to propylparaben (PrP). Concentrations <1000 μg
José Manuel Pérez Martín et al.
Mutation research, 702(1), 86-91 (2010-08-05)
Propyl p-hydroxybenzoate, commonly referred to as propylparaben, is the most frequently used preservative to inhibit microbial growth and extend shelf life of a range of consumer products. The objective of this study was to provide further insight into the toxicological
C L Barberis et al.
Journal of food protection, 73(8), 1493-1501 (2010-09-08)
Each year, a significant portion of the peanuts produced cannot be marketed because of fungal disease at the postharvest stage and mycotoxin contamination. Antioxidants could be used as an alternative to fungicides to control ochratoxigenic fungi in peanuts during storage.
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