CN
- Toxicological properties of thio- and alkylphenols causing flavor tainting in fish from the upper Wisconsin River.
Toxicological properties of thio- and alkylphenols causing flavor tainting in fish from the upper Wisconsin River.
Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes (1989-08-01)
T P Heil, R C Lindsay
PMID2809079
摘要
EC50 Microtox (5 min, 25 degrees C) assay values for 2-isopropylphenol, 3-isopropylphenol, 4-isopropylphenol, 2,4-diisopropylphenol, 2,5-diisopropylphenol 2,6-diisopropylphenol, 3,5-diisopropylphenol, carvacrol, thymol, thiophenol, and thiocresol ranged from 2 x 10(-2) mM for thymol (least toxic) to 2 x 10(-4) mM for 2,4-diisopropylphenol and 4-isopropylphenol (most toxic).
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