E44205
4-エチルフェノール
99%
別名:
(4-Hydroxyphenyl)ethane, (p-Hydroxyphenyl)ethane, 1-Ethyl-4-hydroxybenzene, 4-Ethylphenol, p-Ethylphenol, p-Hydroxyethylbenzene
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この商品について
化学式:
C2H5C6H4OH
CAS番号:
分子量:
122.16
NACRES:
NA.22
PubChem Substance ID:
eCl@ss:
39023356
UNSPSC Code:
12352100
EC Number:
204-598-6
MDL number:
Beilstein/REAXYS Number:
1363317
Assay:
99%
SMILES string
CCc1ccc(O)cc1
InChI
1S/C8H10O/c1-2-7-3-5-8(9)6-4-7/h3-6,9H,2H2,1H3
InChI key
HXDOZKJGKXYMEW-UHFFFAOYSA-N
vapor density
4.2 (vs air)
vapor pressure
0.13 mmHg ( 20 °C)
assay
99%
bp
218-219 °C (lit.)
Quality Level
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関連するカテゴリー
signalword
Danger
hcodes
Hazard Classifications
Eye Dam. 1
保管分類
11 - Combustible Solids
wgk
WGK 1
flash_point_f
212.0 °F - closed cup
flash_point_c
100 °C - closed cup
ppe
dust mask type N95 (US), Eyeshields, Gloves
適用法令
試験研究用途を考慮した関連法令を主に挙げております。化学物質以外については、一部の情報のみ提供しています。 製品を安全かつ合法的に使用することは、使用者の義務です。最新情報により修正される場合があります。WEBの反映には時間を要することがあるため、適宜SDSをご参照ください。
名称等を表示すべき危険物及び有害物
ishl_indicated
名称等を通知すべき危険物及び有害物
ishl_notified
E44205-250G: + E44205-100G: + E44205-VAR: + E44205-5G: + E44205-BULK: + E44205-1KG:
jan
Antonio Santos et al.
International journal of food microbiology, 145(1), 147-154 (2011-01-05)
Brettanomyces bruxellensis is one of the most damaging species for wine quality, and tools for controlling its growth are limited. In this study, thirty-nine strains belonging to Saccharomyces cerevisiae and B. bruxellensis have been isolated from wineries, identified and then
Josh L Hixson et al.
Journal of agricultural and food chemistry, 60(9), 2293-2298 (2012-02-14)
A method for determining ethyl coumarate and ethyl ferulate in wine using GC-MS with deuterium-labeled analogues has been developed and used to measure the evolution of these two esters during the production of two commercial monovarietal red wines, cv. Grenache
I Carpinteiro et al.
Journal of chromatography. A, 1229, 79-85 (2012-02-14)
Selectivity of mixed-mode solid-phase extraction (SPE) was combined with the concentration power of dispersive liquid-liquid microextraction (DLLME) to obtain a sensitive, low solvent consumption method for gas chromatography-mass spectrometry determination of ethylphenol off-flavours (4-ethylphenol, EP; 4-ethylguaicol, EG and 4-ethylcathecol, EC)
Yueyuan Ye et al.
Bioresource technology, 118, 648-651 (2012-06-22)
Selective production of 4-ethylphenolics from lignin via mild hydrogenolysis was reported in this short communication. The hydrogenolysis of lignin was carried out in an autoclave with 65 vol.% ethanol/water as solvent, with 5% Ru/C, Pd/C and Pt/C as catalysts. The
R Pradelles et al.
International journal of food microbiology, 135(2), 152-157 (2009-09-05)
Volatile phenols, such as 4-ethylphenol, are responsible for a "horsey" smell in wine. Thus, the study of volatile phenol sorption in yeasts, and their subsequent elimination from wine, helps to optimize eco-friendly wine curative processes. Here, we compared the influences
ライフサイエンス、有機合成、材料科学、クロマトグラフィー、分析など、あらゆる分野の研究に経験のあるメンバーがおります。.
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