Powder: -20°C for 3 years | In solvent: -80°C for 1 year
The physiologic effect of Methyl Paraben (Nipagin) is by means of Increased Histamine Release, and Cell-mediated Immunity. Methyl Paraben (Nipagin) is an antimicrobial agent, preservative, flavouring agent. Methyl Paraben (Nipagin) is a constituent of cloudberry, yellow passion fruit, white wine, botrytised wine and Bourbon vanilla.The physiologic effect of Methyl Paraben (Nipagin) has been shown to exhibit anti-microbial function.
説明 | The physiologic effect of Methyl Paraben (Nipagin) is by means of Increased Histamine Release, and Cell-mediated Immunity. Methyl Paraben (Nipagin) is an antimicrobial agent, preservative, flavouring agent. Methyl Paraben (Nipagin) is a constituent of cloudberry, yellow passion fruit, white wine, botrytised wine and Bourbon vanilla.The physiologic effect of Methyl Paraben (Nipagin) has been shown to exhibit anti-microbial function. |
植物由来 |
別名 | Methyl parahydroxybenzoate, Nipagin, Methylparaben, Methyl 4-hydroxybenzoate, Methyl p-hydroxybenzoate |
分子量 | 152.15 |
分子式 | C8H8O3 |
CAS No. | 99-76-3 |
Powder: -20°C for 3 years | In solvent: -80°C for 1 year
DMSO: 50 mg/mL (328.62 mM)
You can also refer to dose conversion for different animals. 詳細
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Please see Inhibitor Handling Instructions for more frequently ask questions. Topics include: how to prepare stock solutions, how to store products, and cautions on cell-based assays & animal experiments, etc.
Methyl Paraben 99-76-3 Metabolism Microbiology/Virology Endogenous Metabolite Antibiotic Antibacterial Methyl parahydroxybenzoate Nipagin Bacterial Methylparaben Inhibitor Methyl 4-hydroxybenzoate Methyl p-hydroxybenzoate inhibit inhibitor