683957
4-乙基苯磷二酚
95%
别名:
4-乙基儿茶酚
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关于此项目
经验公式（希尔记法）:
C8H10O2
化学文摘社编号:
分子量:
138.16
NACRES:
NA.22
PubChem Substance ID:
UNSPSC Code:
12352100
EC Number:
214-397-5
MDL number:
产品名称
4-乙基苯磷二酚, 95%
InChI key
HFLGBNBLMBSXEM-UHFFFAOYSA-N
InChI
1S/C8H10O2/c1-2-6-3-4-7(9)8(10)5-6/h3-5,9-10H,2H2,1H3
SMILES string
CCc1ccc(O)c(O)c1
assay
95%
form
solid
mp
34-45 °C
Quality Level
signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Eye Dam. 1 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
存储类别
11 - Combustible Solids
wgk
WGK 3
flash_point_f
>230.0 °F - closed cup
flash_point_c
> 110 °C - closed cup
ppe
dust mask type N95 (US), Eyeshields, Gloves
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
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
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
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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