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Phenol
CAS No. 108-95-2
Phenol( Carbolic Acid | Hydroxybenzene | Phenic Acid )
Catalog No. M19463 CAS No. 108-95-2
Phenol is a toxic colourless crystalline solid with a sweet tarry odor that resembles a hospital smell. It is commonly used as an antiseptic and disinfectant.
Purity : >98% (HPLC)
COA
Datasheet
HNMR
HPLC
MSDS
Handing Instructions
| Size | Price / USD | Stock | Quantity |
| 100MG | Get Quote | Get Quote |
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| 200MG | Get Quote | Get Quote |
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| 500MG | Get Quote | Get Quote |
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| 1G | Get Quote | Get Quote |
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Biological Information
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Product NamePhenol
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NoteResearch use only, not for human use.
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Brief DescriptionPhenol is a toxic colourless crystalline solid with a sweet tarry odor that resembles a hospital smell. It is commonly used as an antiseptic and disinfectant.
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DescriptionPhenol is a toxic colourless crystalline solid with a sweet tarry odor that resembles a hospital smell. It is commonly used as an antiseptic and disinfectant. It is active against a wide range of micro-organisms including some fungi and viruses but is only slowly effective against spores. It has been used to disinfect skin and to relieve itching. Phenol is also used in the preparation of cosmetics including sunscreens hair dyes and skin lightening preparations. It is also used in the production of drugs (it is the starting material in the industrial production of aspirin) weedkillers and synthetic resins.
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In Vitro——
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In Vivo——
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SynonymsCarbolic Acid | Hydroxybenzene | Phenic Acid
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PathwayMicrobiology/Virology
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TargetAntifungal
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RecptorAntifungal
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Research AreaNeurological Disease
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Indicationsore throat pain sore mouth?
Chemical Information
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CAS Number108-95-2
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Formula Weight94.11
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Molecular FormulaC6H6O
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Purity>98% (HPLC)
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SolubilityDMSO:10 mM
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SMILESC1=CC=C(C=C1)O
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Chemical Name——
Shipping & Storage Information
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Storage(-20℃)
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ShippingWith Ice Pack
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Stability≥ 2 years
Reference
1.Pantelidis G E Vasilakakis M Manganaris G A et al. Antioxidant capacity phenol anthocyanin and ascorbic acid contents in raspberries blackberries red currants gooseberries and Cornelian cherries[J]. Food Chemistry 2013 102(3):773-778.
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