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Name: 4-Vinylphenol   

CAS NO: 2628-17-3

EINECS:220-103-6

MF: C8H8O

MW: 120.15

MP: 73 °C

BP:206.2±9.0 °C at 760 mmHg

Density:1.1±0.1 g/cm3

Appearance: Off-white powder

Purity: 99% min

Package: 25g, 100g, 500g, bulk package 

Application:Aromatic alcohol

4-Vinylphenol CAS NO: 2628-17-3 is a chemical compound that has the molecular formula CH2=CHC6H4OH. It is a hydroxyl derivative of phenol and has the chemical structure of a phenolic acid. This compound is used in the laboratory to study the effects of cationic polymerization on surface methodology and activation energies. 

4-Vinylphenol CAS NO: 2628-17-3 inhibits Saccharomyces cerevisiae strain, which is commonly found in urine samples as well as in recombinant cells, by inhibiting cell growth and reducing ATP production. The inhibition of Saccharomyces cerevisiae strain by 4-vinylphenol can be reversed with p-hydroxybenzoic acid or cationic polymerization. The molecule also contains two nitrogen atoms that can form hydrogen bonds with other molecules, such as water molecules.

4-Vinylphenol (4-VP) CAS NO: 2628-17-3 is a versatile organic compound with a wide range of applications in the scientific, industrial, and medical fields. It is a member of the phenol family and is characterized by its aromatic ring structure and phenolic hydroxyl group. 4-VP is also known as p-vinylphenol, 4-hydroxystyrene, and p-styrenol.  4-VP is used in a variety of applications, including as an intermediate in the synthesis of other organic compounds, as a reagent in biochemical and medical research, and as a polymerization inhibitor.

Other name:

4-ethenylphenol;

p-Hydroxystyrene;

para-hydroxystyrene;

Phenol, 4-ethenyl-;

1-hydroxy-4-vinylbenzene;

Purpose:

Food additives such as baked goods, meat products, sauces, cold drinks, sweet sauces, gels, puddings, desserts, frosting, nut products, hard sugars, non-alcoholic beverages, milk substitutes, gums, etc.

FEMA (mg/kg): baked products, meat products, sauce 5.0; cold drinks, sweet sauce 2.5; gels, pudding, desserts, frosting, nut products, hard sugar 2.0; non-alcoholic drinks 1.5; alcoholic drinks 0.5; milk substitutes 3.0; gum 10.0.

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