Passa al contenuto
Merck
Tutte le immagini(3)

Documenti fondamentali

683957

Sigma-Aldrich

4-Ethylcatechol

95%

Sinonimo/i:

3,4-Dihydroxyethylbenzene

Autenticatiper visualizzare i prezzi riservati alla tua organizzazione & contrattuali


About This Item

Formula empirica (notazione di Hill):
C8H10O2
Numero CAS:
Peso molecolare:
138.16
Numero CE:
Numero MDL:
Codice UNSPSC:
12352100
ID PubChem:
NACRES:
NA.22

Saggio

95%

Stato

solid

Punto di fusione

34-45 °C

Stringa SMILE

CCc1ccc(O)c(O)c1

InChI

1S/C8H10O2/c1-2-6-3-4-7(9)8(10)5-6/h3-5,9-10H,2H2,1H3
HFLGBNBLMBSXEM-UHFFFAOYSA-N

Categorie correlate

Pittogrammi

CorrosionExclamation mark

Avvertenze

Danger

Indicazioni di pericolo

Classi di pericolo

Acute Tox. 4 Oral - Eye Dam. 1 - Skin Irrit. 2 - STOT SE 3

Organi bersaglio

Respiratory system

Codice della classe di stoccaggio

11 - Combustible Solids

Classe di pericolosità dell'acqua (WGK)

WGK 3

Punto d’infiammabilità (°F)

>230.0 °F - closed cup

Punto d’infiammabilità (°C)

> 110 °C - closed cup

Dispositivi di protezione individuale

dust mask type N95 (US), Eyeshields, Gloves


Scegli una delle versioni più recenti:

Certificati d'analisi (COA)

Lot/Batch Number

Non trovi la versione di tuo interesse?

Se hai bisogno di una versione specifica, puoi cercare il certificato tramite il numero di lotto.

Possiedi già questo prodotto?

I documenti relativi ai prodotti acquistati recentemente sono disponibili nell’Archivio dei documenti.

Visita l’Archivio dei documenti

I clienti hanno visto anche

Slide 1 of 8

1 of 8

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
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
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

Il team dei nostri ricercatori vanta grande esperienza in tutte le aree della ricerca quali Life Science, scienza dei materiali, sintesi chimica, cromatografia, discipline analitiche, ecc..

Contatta l'Assistenza Tecnica.