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
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Biological Information

  • Product Name
    Phenol
  • Note
    Research use only, not for human use.
  • Brief Description
    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.
  • Description
    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. 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.
  • In Vitro
    ——
  • In Vivo
    ——
  • Synonyms
    Carbolic Acid | Hydroxybenzene | Phenic Acid
  • Pathway
    Microbiology/Virology
  • Target
    Antifungal
  • Recptor
    Antifungal
  • Research Area
    Neurological Disease
  • Indication
    sore throat pain sore mouth?

Chemical Information

  • CAS Number
    108-95-2
  • Formula Weight
    94.11
  • Molecular Formula
    C6H6O
  • Purity
    >98% (HPLC)
  • Solubility
    DMSO:10 mM
  • SMILES
    C1=CC=C(C=C1)O
  • Chemical Name
    ——

Shipping & Storage Information

  • Storage
    (-20℃)
  • Shipping
    With Ice Pack
  • 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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