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In organic chemistry, phenols, sometimes called phenolics, are a class of chemical compounds consisting of one or more hydroxyl groups (−O H) bonded directly to an aromatic hydrocarbon group. [1] The simplest is phenol, C 6 H 5 OH. Phenolic compounds are classified as simple phenols or polyphenols based on the number of phenol units in the ...
Phenol is a component in liquid–liquid phenol–chloroform extraction technique used in molecular biology for obtaining nucleic acids from tissues or cell culture samples. Depending on the pH of the solution either DNA or RNA can be extracted. Phenol is so inexpensive that it also attracts many small-scale uses.
Polyphenols (/ ˌpɒliˈfiːnoʊl, - nɒl /) are a large family of naturally occurring phenols. [ 1 ] They are abundant in plants and structurally diverse. [ 1 ][ 2 ][ 3 ] Polyphenols include phenolic acids, flavonoids, tannic acid, and ellagitannin, some of which have been used historically as dyes and for tanning garments.
A polyphenol antioxidant is a hypothesized type of antioxidant studied in vitro. Numbering over 4,000 distinct chemical structures mostly from plants, such polyphenols have not been demonstrated to be antioxidants in vivo. [1][2][3] In vitro at high experimental doses, polyphenols may affect cell-to-cell signaling, receptor sensitivity ...
Category. : Phenols. Wikimedia Commons has media related to Phenols. Phenols are aromatic compounds with a hydroxyl functional group. The chemistry of the hydroxyl group in this chemical environment is substantially different than those found in alcohols .
Chlorophenol. A chlorophenol is any organochloride of phenol that contains one or more covalently bonded chlorine atoms. There are five basic types of chlorophenols (mono- to pentachlorophenol) and 19 different chlorophenols in total when positional isomerism is taken into account. Chlorophenols are produced by electrophilic halogenation of ...
Ferric chloride test. The ferric chloride test is used to determine the presence of phenols in a given sample or compound (for instance natural phenols in a plant extract). Enols, hydroxamic acids, oximes, and sulfinic acids give positive results as well. [1] The bromine test is useful to confirm the result, although modern spectroscopic ...
These phenols, mainly derived from the stems, seeds and skins are often leached out of the grape during the maceration period of winemaking. The amount of phenols leached is known as extraction. These compounds contribute to the astringency, color and mouthfeel of the wine. In white wines the number of flavonoids is reduced due to the lesser ...