M34200
4-甲基儿茶酚
≥95%
别名:
3,4-二羟基甲苯, 4-甲基-1,2-苯二酚
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关于此项目
线性分子式:
CH3C6H3-1,2-(OH)2
化学文摘社编号:
分子量:
124.14
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
207-214-5
Beilstein/REAXYS Number:
636512
MDL number:
Assay:
≥95%
InChI key
ZBCATMYQYDCTIZ-UHFFFAOYSA-N
InChI
1S/C7H8O2/c1-5-2-3-6(8)7(9)4-5/h2-4,8-9H,1H3
SMILES string
Cc1ccc(O)c(O)c1
assay
≥95%
bp
251 °C (lit.)
mp
67-69 °C (lit.)
density
1.129 g/mL at 25 °C (lit.)
Quality Level
存储类别
11 - Combustible Solids
wgk
WGK 3
flash_point_f
284.0 °F - closed cup
flash_point_c
140 °C - closed cup
ppe
dust mask type N95 (US), Eyeshields, Gloves
The innate immune and systemic response in honey bees to a bacterial pathogen, Paenibacillus larvae.
Queenie W T Chan et al.
BMC genomics, 10, 387-387 (2009-08-22)
There is a major paradox in our understanding of honey bee immunity: the high population density in a bee colony implies a high rate of disease transmission among individuals, yet bees are predicted to express only two-thirds as many immunity
Srinath Pashikanti et al.
Free radical biology & medicine, 48(5), 656-663 (2009-12-09)
Glycation is a nonenzymatic condensation reaction between reducing sugars and amino groups of proteins that undergo rearrangements to stable ketoamines, leading to the formation of advanced glycation end products (AGEs) including fluorescent (argpyrimidine) and nonfluorescent (N(epsilon)-carboxymethyllysine; CML) protein adducts and
Sisse Jongberg et al.
Journal of agricultural and food chemistry, 59(18), 10329-10335 (2011-08-25)
The interaction between phenolic compounds and protein thiols was investigated in minced beef with or without 500 ppm 4-methylcatechol (4-MC) that had been stored under oxygen or argon for 7 days (4 °C). Myofibrillar protein isolates were extracted, and the
Yu-Lin Hsieh et al.
Journal of neuropathology and experimental neurology, 67(2), 93-104 (2008-01-26)
To generate an experimental neuropathy model in which small-diameter sensory nerves are specifically affected and to test a potential treatment, adult mice were given a single injection (50 microg/kg, i.p.) of the capsaicin analog resiniferatoxin (RTX). On Day 7 after
Małgorzata Sikora et al.
Foods (Basel, Switzerland), 8(5) (2019-05-10)
Enzymatic browning of sprouts during storage is a serious problem negatively influencing their consumer quality. Identifying and understanding the mechanism of inhibition of polyphenol oxidases (PPOs) in lentil sprouts may offer inexpensive alternatives to prevent browning. This study focused on
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