4-tert-Octylphenol
CAS No. 140-66-9
4-tert-Octylphenol( —— )
Catalog No. M35799 CAS No. 140-66-9
4-tert-Octylphenol, an endocrine-disrupting chemical with estrogenic properties, notably induces apoptosis in offspring mouse brain neuronal progenitor cells.
Purity : >98% (HPLC)
COA
Datasheet
HNMR
HPLC
MSDS
Handing Instructions
| Size | Price / USD | Stock | Quantity |
| 200MG | 27 | In Stock |
|
| 500MG | 43 | In Stock |
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| 1G | 61 | In Stock |
|
Biological Information
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Product Name4-tert-Octylphenol
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NoteResearch use only, not for human use.
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Brief Description4-tert-Octylphenol, an endocrine-disrupting chemical with estrogenic properties, notably induces apoptosis in offspring mouse brain neuronal progenitor cells.
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Description4-tert-Octylphenol, a endocrine-disrupting chemical, is an estrogenic agent. 4-tert-Octylphenol induces apoptosis in neuronal progenitor cells in offspring mouse brain. 4-tert-Octylphenol reduces bromodeoxyuridine (BrdU), mitotic marker Ki67, and phospho-histone H3 (p-Histone-H3), resulting in a reduction of neuronal progenitor proliferation. 4-tert-Octylphenol disrupts brain development and behavior in mice.
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In Vitro——
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In Vivo——
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Synonyms——
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PathwayProteasome/Ubiquitin
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TargetEndogenous Metabolite
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RecptorEndogenous Metabolite
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Research Area——
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Indication——
Chemical Information
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CAS Number140-66-9
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Formula Weight206.32
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Molecular FormulaC14H22O
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Purity>98% (HPLC)
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SolubilityIn Vitro:?DMSO : 100 mg/mL (484.68 mM; Ultrasonic )
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SMILESCC(C)(C)CC(C)(C)C1=CC=C(O)C=C1
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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
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Acetyl-L-carnitine
Acetyl-L-carnitine(RO 447190) is an amino acid that crosses the blood-brain barrier and is often used as a dietary supplement for neuroinflammation.
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Endo-1,3-β-glucanase
Endo-1,3-β-glucanase (Lyticase) is a glucanase from fungi and Chlamydomonas reinhardtii scallops that shows cleavage activity on fungal cells.Endo-1,3-β-glucanase randomly cleaves the β-1-3 glycosidic bond along the β-glucan chain.
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L-(-)-Malic acid
Malic acid is a tart-tasting organic dicarboxylic acid that plays a role in many sour or tart foods. Apples contain malic acid which contributes to the sourness of a green apple. Malic acid can make a wine taste tart although the amount decreases with increasing fruit ripeness.
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