956-48-9
2,6-dichlorophenolindophenol
CAS: 956-48-9
Molecular Formula: C12H7NO2Cl2
956-48-9 - Names and Identifiers
956-48-9 - Physico-chemical Properties
| Molecular Formula | C12H7NO2Cl2 |
| Molar Mass | 268 |
| Density | 1.43±0.1 g/cm3(Predicted) |
| Boling Point | 393.5±42.0 °C(Predicted) |
| Solubility | DMSO (Slightly), Methanol (Slightly) |
| Appearance | Solid |
| Color | Dark Blue to Very Dark Blue |
| pKa | 10.49±0.30(Predicted) |
| Storage Condition | Hygroscopic, -20°C Freezer, Under inert atmosphere |
| Stability | Hygroscopic |
| Use | Uses are generally used for the determination of vitamin C. |
956-48-9 - Upstream Downstream Industry
956-48-9 - Reference
| Reference Show more | 1. Zhang Zheng, Wang Qian, Wu Bin, Wei Jia, Zhou Jiang, Meng fakun, Zhang Hui. Effects of intermittent nitric oxide fumigation on storage quality of munage Grape [J]. Food Science and Technology (Phase 8):28-33. 2. Jin Tong Fu Mao run Han Cong et al. Effect of combined treatment of chlorine dioxide and 1-methylcyclopropene on low-temperature storage of "melicotus" Cherry [J]. Journal of Food Safety and quality testing, 2018, 9(18):104-109. 3. Peng Bo Feng konglong Miao Jian Yin et al. Effects of crude extracts of antimicrobial peptides produced by Lactobacillus paracasei FX-6 on quality of litchi during storage [J]. Food Science, 2018, 39(7): 249-255. 4. Xu Peizhen, Lin Zi, Hu Min, etc. Effect of packaging treatment on low-temperature preservation of seedless Rosa roxburghii Tratt [J]. China brewing 2016(35):128-132. 5. Xu Peizhen, Luo Xiaolin, et al. Optimization of glucose oxidase inhibiting Browning of Rosa roxburghii juice by response surface methodology [J]. Food Science 2016(24):55-60. 6. Pu Pei, Liu Yunli, Yu Xiao, et al. Effects of electrolyzed ozone water on microorganisms and flavor of salted Chinese cabbage [J]. China Brewing, 2018, v.37;No.314(04):142-147. 7. Wang Xu, Chen Ye. Changes of nutrients in mung bean during germination [J]. Food Research and Development, 2015, 36(009):1-4. 8. Wang Lei, Zhao Yuelin, Liu Changyan, etc. Inhibition of Browning in apple juice by glucose oxidase [J]. China food additive, 2018, 000(002):156-160. 9. Chen Ronghao, Chen Wenxue, Chen Haiming et al. Analysis of main components and antioxidant activity of papaya beverage during lactic acid bacteria fermentation [J]. Food Science 2018. 10. Yu Qun, Duan Weiwen, Liu Bing, etc. Optimization of ultrasonic-assisted extraction process of active substances from Juji grass [J]. Food Research and Development, 2016, 37(013):52-55. 11. Pei Zhisheng, Xue Changfeng, Wen Pan, etc. Study on the compound functional beverage of okra in juancao [J]. Food industry, 2018, v.39;No.260(05):99-102. 12. Ye Weihua, Li Jiefeng. Effect of altitude on the quality of early black cattle tea [J]. Zhejiang Agricultural Sciences, 2020,61(08):1512-1516. 13. Li Hongxiang, Wang Chunfa, Yang Yu, bu Fanwen, Fang Shengliang, Zhu Jie, Li Jianren. Effects of different cultivation and management on fruit quality of pig blood peach [J]. Hunan Agricultural Sciences, 2021, 26 (01):23-25. 14. Yan, F., yu, X. & Jing, Y. Optimized preparation, characterization, and antioxidant activity of chitooligosaccharide-glycine Maillard reaction products. J Food Sci Technol 55, 712-720 (2018). https://doi.org/10.1007/s13197-017-2982-0 15. [IF=6.291] Weijie Liu et al."Simultaneous decolorization of sulfonated azo dyes and reduction of hexavalent chromium under high salt condition by a newly isolated salt-tolerant strain Bacillus circulans BWL1061."Ecotox Environ Safe. 2017 Jul;141:9 16. [IF=3.524] Fan Xiao-Yang et al."Mitochondrial toxicity of organic arsenicals: membrane permeability transition pore opening and respiratory dysfunction."Toxicol Res-Uk. 2018 Mar;7(2):191-200 17. [IF=1.513] Hui-Min Qin et al."Refolding of a novel cholesterol oxidase from Pimelobacter simplex reveals dehydrogenation activity."Protein Expres Purif. 2017 Nov;139:1 18. [IF=6.312] Ziying Zhou et al."Impact of Germination Time on Resveratrol, Phenolic Acids and Antioxidant Capacities of Different Varieties of Peanut (Arachis hypogaea Linn.) from China."Antioxidants-Basel. 2021 Nov;10(11):1714 19. [IF=4.092] Xiaoping Feng et al."Comparison of High Hydrostatic Pressure, Ultrasound, and Heat Treatments on the Quality of Strawberry-Apple-Lemon Juice Blend."Foods. 2020 Feb;9(2):218 |
956-48-9 - Introduction
2,6-dichlorophenolindophenol, also known as 2,6-dichlorophenolindophenol, is an organic compound. The following is a description of its nature, use, formulation and safety information:
Nature:
- 2,6-dichlorophenolindophenol is a dark blue crystal powder, soluble in ethanol and ether, slightly soluble in water, but insoluble in non-polar solvents.
-It has redox properties, can change from a colorless reduced state to a dark blue oxidized state, and has good stability.
Use:
- 2,6-dichlorophenolindophenol is often used as a chemical reagent and is widely used in analytical chemistry and biochemical experiments.
-It can be used as a redox indicator and can be used to determine the redox ability of substances.
-Because of its obvious color change, it is also commonly used in enzyme activity determination, enzyme-linked immunosorbent assay, drug determination and other kits.
Method:
- 2,6-dichlorophenolindophenol has many preparation methods, one of which is obtained by reacting dichlorophenol and 2,6-naphthoquinone, and then reducing.
Safety Information:
- 2,6-dichlorophenolindophenol has certain toxicity to the human body and may cause allergic reactions.
-During use, care should be taken to avoid direct contact with skin and eyes.
-When stored, it should be placed in a dry, cool place, away from fire and oxidizing agents.
Please note that when using chemicals, you should follow the correct operating procedures and laboratory safety standards, and take personal protective measures. If necessary, it is recommended to operate under the guidance of professionals.
Nature:
- 2,6-dichlorophenolindophenol is a dark blue crystal powder, soluble in ethanol and ether, slightly soluble in water, but insoluble in non-polar solvents.
-It has redox properties, can change from a colorless reduced state to a dark blue oxidized state, and has good stability.
Use:
- 2,6-dichlorophenolindophenol is often used as a chemical reagent and is widely used in analytical chemistry and biochemical experiments.
-It can be used as a redox indicator and can be used to determine the redox ability of substances.
-Because of its obvious color change, it is also commonly used in enzyme activity determination, enzyme-linked immunosorbent assay, drug determination and other kits.
Method:
- 2,6-dichlorophenolindophenol has many preparation methods, one of which is obtained by reacting dichlorophenol and 2,6-naphthoquinone, and then reducing.
Safety Information:
- 2,6-dichlorophenolindophenol has certain toxicity to the human body and may cause allergic reactions.
-During use, care should be taken to avoid direct contact with skin and eyes.
-When stored, it should be placed in a dry, cool place, away from fire and oxidizing agents.
Please note that when using chemicals, you should follow the correct operating procedures and laboratory safety standards, and take personal protective measures. If necessary, it is recommended to operate under the guidance of professionals.
Last Update：2024-04-09 15:18:04
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