Discover the new Chem-Impex: Where innovation starts with a bond.

Catalog Number:
21242
CAS Number:
156-38-7
Ácido 4-hidroxifenilacético
Purity:
≥ 99% (titulación)
Synonym(s):
Ácido p -hidroxifenilacético
Documents
$22.03 /25G
Tamaño
Request Bulk Quote
Product Information

Se utiliza como reactivo en la acilación de fenoles y aminas.
También se utiliza para la determinación fluorométrica de enzimas oxidativas.

Synonyms
Ácido p -hidroxifenilacético
CAS Number
156-38-7
Purity
≥ 99% (titulación)
Molecular Formula
C8H8O3
Molecular Weight
152.15
MDL Number
MFCD00004347
PubChem ID
127
Melting Point
149-153 ?C
Appearance
Polvo beige claro
Conditions
Conservar entre 0 y 8 °C.
General Information
Synonyms
Ácido p -hidroxifenilacético
CAS Number
156-38-7
Purity
≥ 99% (titulación)
Molecular Formula
C8H8O3
Molecular Weight
152.15
MDL Number
MFCD00004347
PubChem ID
127
Melting Point
149-153 ?C
Appearance
Polvo beige claro
Conditions
Conservar entre 0 y 8 °C.
Properties
Additional property information coming soon!
-
Safety and Regulations
Hazmat
No
Antibiotic
No
DEA-regulated
No
Warnings
-
Applications

4-Hydroxyphenylacetic acid is widely utilized in research focused on:

  • Pharmaceutical Development: This compound serves as a precursor in the synthesis of various pharmaceuticals, particularly in the development of anti-inflammatory and analgesic medications.
  • Biochemical Research: It is used in studies investigating metabolic pathways and enzyme activities, helping researchers understand biological processes and disease mechanisms.
  • Cosmetic Formulations: The compound is incorporated into skincare products due to its antioxidant properties, which help protect the skin from oxidative stress and aging.
  • Agricultural Applications: It is explored as a plant growth regulator, enhancing crop yield and resilience against environmental stressors, making it valuable for sustainable agriculture.
  • Food Industry: Used as a food additive, it can improve flavor profiles and act as a preservative, contributing to the safety and quality of food products.

Citas