2,6-Dibromophenol
2,6-Dibromophenol structure
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Common Name | 2,6-Dibromophenol | ||
|---|---|---|---|---|
| CAS Number | 608-33-3 | Molecular Weight | 251.903 | |
| Density | 2.1±0.1 g/cm3 | Boiling Point | 256.6±0.0 °C at 760 mmHg | |
| Molecular Formula | C6H4Br2O | Melting Point | 53-56 °C(lit.) | |
| MSDS | Chinese USA | Flash Point | 82.5±21.8 °C | |
| Symbol |
GHS07 |
Signal Word | Warning | |
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cIEF for rapid pKa determination of small molecules: a proof of concept.
Eur. J. Pharm. Sci. 63 , 14-21, (2014) A capillary isoelectric focusing (cIEF) method was developed for the determination of the ionization constants (pKa) of small molecules. Two approaches used to decrease the electroosmotic flow (EOF) were compared: (i) a hydroxypropylcellulose (HPC) coated cap... |
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Reductive dehalogenase structure suggests a mechanism for B12-dependent dehalogenation.
Nature 517(7535) , 513-6, (2015) Organohalide chemistry underpins many industrial and agricultural processes, and a large proportion of environmental pollutants are organohalides. Nevertheless, organohalide chemistry is not exclusively of anthropogenic origin, with natural abiotic and biolog... |
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Biodegradation of brominated aromatics by cultures and laccase of Trametes versicolor.
Chemosphere 76(6) , 826-32, (2009) 2-Bromophenol (1), 4-bromophenol (2), 2,4-dibromophenol (3), 2,6-dibromophenol (4), 2,4,6-tribromophenol (5) and tetrabromobisphenol A (6) (1 mM each) added to growing submerged cultures of Trametes versicolor CCBAS 612 were eliminated by 65-85% from the cult... |
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Improved approach for analyzing bromophenols in seafood using stable isotope dilution analysis in combination with SPME.
J. Agric. Food Chem. 56(18) , 8248-54, (2008) An analytical method for the measurement of five naturally occurring bromophenols of sensory relevance in seafood (barramundi and prawns) is presented. The method combines simultaneous distillation-extraction followed by alkaline back extraction of a hexane e... |
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[Analysis of 2,4-dibromophenol and 2,6-dibromophenol in phenolic-smelling flatfish].
Shokuhin Eiseigaku Zasshi 50(6) , 292-6, (2009) A simple analytical method for dibromophenols (DBPs) in flatfiish was developed. 2,4-DBP and 2,6-DBP were extracted from a sample with acetone and n-hexane, cleaned up by treatment with conc. sulfuric acid and concentrated under a stream of nitrogen gas. The ... |
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Seasonal distribution of bromophenols in selected Hong Kong seafood.
J. Agric. Food Chem. 51(23) , 6752-60, (2003) Selected seafood including rabbitfish (Siganus canaliculatus), brown-spotted grouper (Epinephelus areolatus), clam (Tapes philippinarum), oyster (Ostrea rivularis), shrimp (Penaeus japonicus), and crab (Charybdis feriatus), commonly found in the Hong Kong wet... |
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Distribution of bromophenols in species of marine polychaetes and bryozoans from eastern Australia and the role of such animals in the flavor of edible ocean fish and prawns (shrimp).
J. Agric. Food Chem. 47(11) , 4756-62, (1999) Sixteen species (44 samples) of marine polychaetes and 10 species (14 samples) of bryozoans from eastern Australia were analyzed by GC/MS for the key seafood flavor components 2- and 4-bromophenol, 2, 4- and 2,6-dibromophenol, and 2,4,6-tribromophenol. All fi... |
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Unrevealed structural requirements for auxin-like molecules by theoretical and experimental evidences.
Phytochemistry 68(2) , 237-50, (2007) An computational-biostatistical approach, supported by ab initio optimizations of auxin-like molecules, was used to find biologically meaningful relationships between quantum chemical variables and fresh bioassay's data. It is proven that the auxin-like recog... |
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Enzymatic removal of off-flavors from apple juice.
J. Agric. Food Chem. 56(7) , 2485-9, (2008) Contaminating microorganisms such as Actinomycetes, Alicyclobacillus, and Chlostridium can generate off-flavors in apple juices. Such bacterial metabolites represent, besides phenol types such as guaiacol and 2,6-dibromophenol, a broad range of other chemical... |
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Role of Alicyclobacillus acidoterrestris in the development of a disinfectant taint in shelf-stable fruit juice.
Lett. Appl. Microbiol. 36(1) , 9-14, (2003) This study was undertaken to identify the bacterium and metabolic products contributing to a disinfectant taint in shelf-stable fruit juice and to determine some of the growth conditions for the organism.Microbiological examination of tainted and untainted fr... |