anisole


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anisole

[′an·ə‚sōl]
(organic chemistry)
C6H5OCH3 A colorless liquid that is soluble in ether and alcohol, insoluble in water; boiling point is 155°C; vapors are highly toxic; used as a solvent and in perfumery.
References in periodicals archive ?
Traps were baited with acetoin, anisole, benzaldehyde, 1,4-DMB, and aged yeast.
The MBT spark advance for DMF and anisole blends was 20[degrees] BTDC, as indicated by the peak NMEP.
A particular evolution is recorded for anisole solvent: the polydispersity index is low.
5 mL of deoxygenated anisole as internal standard to the reactor and then increasing the reaction temperature to 110[degrees]C.
15% of Butylated Hydroxyl Anisole (BHA) was applied to a separate 200g of meat and this served as positive control.
0 ND ND ND 3-Octanol 547 197 1,063 137 3-Octanone 8,952 6,314 9,039 5,506 5-Methyl-3-heptanone ND ND ND ND Anisole 9,221 1,357 ND 1,245 Borneol ND 509 1,011 699 Dimethyl disulfide 225 275 175 214 Ethyl isobutyrate ND ND ND ND Fenchone ND ND 294 109 Geosmin ND ND ND ND Isopropyl acetate 1,106 2,914 1,471 503 Thujopsene ND ND ND ND [alpha]-Terpineol 1,172 794 1,199 1,088 Total Microbial VOCs 26,119 13,479 18,144 11,041 (TMVOCs) ND = Not detected
The interest on the role of natural antioxidants as a tool to prevent aging and degenerative diseases process is growing (Slater, 1991) due to the toxicity of synthetic antioxidants such as butylated hydroxyl anisole (BHA) and butylated hydroxyl toluene (BHT) at fairly high doses, which limits their therapeutic usage (Altmann et al.
This investigation describes the properties of lipophilic calix[4]arenebenzocrown-6 ethers in the 1,3-alternate conformation functionalized with acidic pendant group containing an anisole substituent (CAB6-anisole).
Mahajani, "Catalytic Transfer Hydrogenation: O-Nitro Anisole to O-Anisidine, some Process Development Aspects," Chem.
In a study of flavourings including aliphatic, alicyclic and aromatic ethers (plus anisole derivatives), EFSA's scientific panel on food additives, flavourings, processing aids and materials in contact with food criticised Maximised Survey-derived Daily Intakes (MSDIs) methods, looking at average consumption of a flavouring.
m (28,29); y la posible explicacion puede ser la baja concentracion de potenciales carcinogenos en estos colorantes y el hecho de que algunos componentes tales como el 2,4 diamino tolueno y el 2,4 diamino anisole fueron descontinuados en los anos 70 por su actividad carcinogenica en roedores (29).