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Phenyl-benzothiazole

CAS No. 92-36-4

Phenyl-benzothiazole ( 2-(4-Aminophenyl)-6-methylbenzothiazole | 4-(6-methyl-1,3-benzothiazol-2-yl)aniline | Dehydrothio-p-toluidine | 2-(p-Aminophenyl)-6-methylbenzothiazole )

产品货号. M27610 CAS No. 92-36-4

苯基苯并噻唑是一种用于蛋白质组学研究的唑类。

纯度: >98% (HPLC)

COA Datasheet HNMR HPLC MSDS Handing Instructions
规格 价格/人民币 库存 数量
500MG ¥340 有现货
1G 获取报价 有现货

生物学信息

  • 产品名称
    Phenyl-benzothiazole
  • 注意事项
    本公司产品仅用于科研实验,不得用于人体或动物的临床与诊断
  • 产品简述
    苯基苯并噻唑是一种用于蛋白质组学研究的唑类。
  • 产品描述
    Phenyl-benzothiazole is an azole for proteomics research.
  • 体外实验
    ——
  • 体内实验
    Dehydrothio-p-toluidine (4 h) induces salivation, pawing and chewing motions, lachrymation, sporadic fasciculations, rapid respiration and slight weight loss of mice under an average of 0.64 mg DHPT/L condition. Dehydrothio-p-toluidine (4 h) induces sporadic nasal discharge and lethargy of mice under an average of 2.41 mg DHPT/L condition.Dehydrothio-p-toluidine (6 h/day on 5 days followed by two rest days and then by five additional days of exposures; 0.6 mg DHPT/L) decreases the erythrocyte count, haemoglobin level and relative number of lymphocytes than in the controls, excrets a larger volume of less-concentratedurine, produces liver changes characterized by hepatocyte hyper trophy and proliferation of bile-duct epithelial cells and induxes thymic necrosis and depletion of lymphocytes after the tenth exposure.
  • 同义词
    2-(4-Aminophenyl)-6-methylbenzothiazole | 4-(6-methyl-1,3-benzothiazol-2-yl)aniline | Dehydrothio-p-toluidine | 2-(p-Aminophenyl)-6-methylbenzothiazole
  • 通路
    Others
  • 靶点
    Other Targets
  • 受体
    NADPH oxidase|ROS
  • 研究领域
    ——
  • 适应症
    ——

化学信息

  • CAS Number
    92-36-4
  • 分子量
    240.32
  • 分子式
    C14H12N2S
  • 纯度
    >98% (HPLC)
  • 溶解度
    ——
  • SMILES
    Cc1ccc2nc(sc2c1)-c1ccc(N)cc1
  • 化学全称
    ——

运输与储存

  • 储存条件
    (-20℃)
  • 运输条件
    With Ice Pack
  • 稳定性
    ≥ 2 years

参考文献

1.Kim GN, Jang HD. Flavonol content in the water extract of the mulberry (Morus alba L.) leaf and their antioxidant capacities. J Food Sci. 2011 Aug;76(6):C869-73.
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