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Art. -Nr.: HY-W012836R

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4-Ethylphenol (Standard)

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4-Ethylphenol (Standard) is the analytical standard of 4-Ethylphenol (HY-W012836). This product is intended for research and analytical applications. 4-Ethylphenol is a volatile phenolic compound associated with off-odour in wine. 4-Ethylphenol is a phenolic compound that can be synthesized by intestinal flora. 4-Ethylphenol will be converted to 4-ethylphenyl sulfate (HY-W674241) by Lactobacillus plantarum.

Nur für Forschungszwecke. Wir verkaufen nicht an Patienten.

Reinheit: 99.98%
CAS. Nr.: 123-07-9
Formel: C₈H₁₀O
Molecular Weight:122.17

Speicherung:

Please store the product under the recommended conditions in the Certificate of Analysis.

4-Ethylphenol (Standard) Chemical Structure

CAS. Nr.: 123-07-9

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Product Information
- Information
- Anwendung
Chemical Information
Reinheit & Dokumentation
Calculators
Help & FAQs
Classifications
Bioz

Product Information

Information

Anwendung

The compound is the grade of analytical standard, which is the reference standard supplied assay. It is commonly used in qualitative, quantitative and methodological research experiments in HPLC, GC and MS.

Chemical Information

CAS. Nr. 123-07-9
Appearance Solid
Molecular Weight 122.17
Formel C₈H₁₀O
Color White to light yellow
SMILES

OC1=CC=C(CC)C=C1
Structure Classification
- Phenols
- Monophenols
Initial Source
- Microorganisms
- Endogenous metabolite
Versand

Room temperature in continental US; may vary elsewhere.
Speicherung

Please store the product under the recommended conditions in the Certificate of Analysis.

Reinheit & Dokumentation

Select Batch:

Reinheit: 99.98%

Assay: 99.98%

ee.: 99.98%

SDS (476 KB)
- English - EN (476 KB)
- Français - FR (476 KB)
- Deutsch - DE (476 KB)
- Norwegian - NO (476 KB)
- Español - ES (476 KB)
- Swedish - SV (476 KB)
- Italian - IT (476 KB)
- Korean - KR (476 KB)
- Portuguese - PT (476 KB)
COA (2659 KB)
Handling Instructions (2659 KB)

Verweise

[1]. Nieto-Rojo R, et al. Sorption of 4-ethylguaiacol and 4-ethylphenol on yeast cell walls, using a synthetic wine. Food Chem. 2014;152:399-406. [Content Brief]

Calculators

Molaritätsrechner

Mass (g) = Concentration (mol/L) × Volume (L) × Molecular Weight (g/mol)

Mass Mass

Konzentration Konzentration

Volumen Volumen

Molecular Weight Molecular Weight

Verdünnungsrechner

Konzentration _{(Stammlösung)} × Volumen _{(Stammlösung)} = Konzentration _{(Ziellösung)} × Volumen _{(Ziellösung)}

Konzentration _{(Stammlösung)} Konzentration _{(Stammlösung)}

Volumen _{(Stammlösung)} Volumen _{(Stammlösung)}

Konzentration _{(Ziellösung)} Konzentration _{(Ziellösung)}

Volumen _{(Ziellösung)} Volumen _{(Ziellösung)}

Help & FAQs

How should lyophilized recombinant proteins be reconstituted and stored?

1. Before opening the cap, centrifuge the vial at 13000 rpm for 20-30 seconds. This step will ensure that any lyophilized powder that may have adhered to the cap or walls is collected at the bottom of the vial, minimizing the risk of product loss.

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MOQ

Minimum order quantity

100 mg

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