p-cresol


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p-cresol

see cresols.
References in periodicals archive ?
Smoke from wood fire contains small volatile phenols such as guaiacol, 4-methylguaiacol, syringol, m-cresol, o-cresol and p-cresol (see "Smoke-Derived Volatile Phenols and Resveratrol" below) that contribute to the characteristic "burnt" odor.
Once absorbed systemically, hepatocytes convert these into indoxyl sulfate, p-cresol sulfate and triethylamine-N-oxide (Stubbs JR, 2016 & Missailidis C, 2016).
5%), bButyric acid (99%), isobutyric acid (99%), valeric acid (99%), isovaleric acid (99%), indole (99%), skatole (98%) and p-cresol (99%).
some phenols may be formed as a result of natural processes like the formation of phenol and p-cresol during decomposition of organic matter or synthesis of chlorinated phenols by fungi and plants [9].
2-[35-Bis(11-dimethylethyl)-4-oxo-25-cyclohexadien-1- ylidene]-acetonitrile was synthesized using di-tertiarybutyl substituted p-cresol [1].
Previous studies had found a similar molecule, known as p-cresol or 4-methylphenol, in high levels in the urine of some children with autism.
Plates were examined for the characteristic p-cresol odor unique to C.
Key statement: Disclosed herein is a process for the preparation of a mixture of styrenated p-cresol species that is liquid at room temperature and has a viscosity of less than 40000 cps at 25[degrees]C, wherein said process affords 2,6-distyrenated p-cresol assaying at 70% minimum by GC area percent, comprising reacting styrene with p+cresol at a molar ratio of 1.
The results showed eight major peaks in phenolic fraction chromatograms: guaiacol, 4-methylguaiacol, phenol + o-cresol, 4-ethylguaiacol, p-cresol, m-cresol, 2,3-xylenol, and syringol.
5] E J Hughes, R C Bayly, and R A Skurray, Evidence for isofunctional enzymes in the degradation of phenol, m- and p-toluate, and p-cresol via catechol meta-cleavage pathways in Alcaligenes eutrophus J Bacteriol.
Luke and Burton(2001) reported a novel application of Neurospora Crassa for the bioremediation of Phenol and p-Cresol and compared the phenol degradation by N.
The predominant odorants in the soy yogurts included (E,E)-2,4-decadienal, beta-damascenone, trans-4,5-epoxy-(E)-2-decenal, 2-pentylpyridine, 1-octen-3-one, dimethyltrisulfide, (E,E)-2,4-nonadienal, p-cresol, p-vinyl guaiacol, o-aminoacetophenone, acetic acid, 3-/2-methylbutanoic acid and octanoic acid.