2-broMobenzene-1,3,5-triol

CAS No. 84743-77-1

2-broMobenzene-1,3,5-triol( Bromophloroglucinol | 2-bromo-phloroglucinol | 2-Bromo-1,3,5-benzenetriol )

Catalog No. M29552 CAS No. 84743-77-1

2-broMobenzene-1,3,5-triol is a marine derived natural products found in Rhabdonia verticillata.

Purity : >98% (HPLC)

COA Datasheet HNMR HPLC MSDS Handing Instructions
Size Price / USD Stock Quantity
5MG 45 Get Quote
10MG 68 Get Quote
25MG 115 Get Quote
50MG 173 Get Quote
100MG 258 Get Quote
200MG 388 Get Quote
500MG Get Quote Get Quote
1G Get Quote Get Quote

Biological Information

  • Product Name
    2-broMobenzene-1,3,5-triol
  • Note
    Research use only, not for human use.
  • Brief Description
    2-broMobenzene-1,3,5-triol is a marine derived natural products found in Rhabdonia verticillata.
  • Description
    2-broMobenzene-1,3,5-triol is a marine derived natural products found in Rhabdonia verticillata.
  • In Vitro
    ——
  • In Vivo
    ——
  • Synonyms
    Bromophloroglucinol | 2-bromo-phloroglucinol | 2-Bromo-1,3,5-benzenetriol
  • Pathway
    Others
  • Target
    Other Targets
  • Recptor
    ——
  • Research Area
    ——
  • Indication
    ——

Chemical Information

  • CAS Number
    84743-77-1
  • Formula Weight
    205.01
  • Molecular Formula
    C6H5BrO3
  • Purity
    >98% (HPLC)
  • Solubility
    ——
  • SMILES
    BrC=1C(O)=CC(O)=CC1O
  • Chemical Name
    ——

Shipping & Storage Information

  • Storage
    (-20℃)
  • Shipping
    With Ice Pack
  • Stability
    ≥ 2 years

Reference

molnova catalog
related products
  • Lirequinil

    Lirequinil (Ro 41-3696) is a small molecule GABAA receptor agonist utilized in the study of neurological disorders.

  • 3-Oxo-C14-AHL

    N-(3-Oxotetradecanoyl)-DL-homoserine lactone, part of the N-Acyl homoserine lactone (AHL) family derived from gram-negative bacteria, serves as a quorum sensing (QS) signaling molecule.

  • Vanillylacetone

    Vanillylacetone, which is used as a flavor additive in spice oils and in perfumery to introduce spicy aromas, is similar in chemical structure to flavor chemicals such as vanillin and eugenol.