Product Name: 5,6-DIHYDROXYINDOLE
CAS: 3131-52-0
MF: C8H7NO2
MW: 149.15
EINECS: 412-130-9
Melting point: 140 °C (decomp)
Boiling point: 411.2±25.0 °C(Predicted)
Density: 1.510±0.06 g/cm3(Predicted)
RTECS: NL7858000
Storage temp.: Keep in dark place,Inert atmosphere,Store in freezer, under -20°C
5,6-Dihydroxyindole is a compound with a variety of applications, especially in biochemistry and materials science.
1. 5,6-Dihydroxyindole CAS 3131-52-0 is an intermediate in the biosynthesis of melanin, a pigment present in a variety of organisms including humans. It is being studied for its role in melanin formation and its potential impact on skin pigmentation and disease.
2. 5,6-Dihydroxyindole used to study the production mechanism of melanin and its characteristics. This includes studying the biological functions of melanin and its effects on UV protection and oxidative stress.
3. 5,6-Dihydroxyindole CAS 3131-52-0 can be used in the synthesis of dyes and pigments, especially those that mimic the properties of natural melanin.
4. Due to its structure, 5,6-dihydroxyindole can be used to study its antioxidant properties and potential applications in protecting cells from oxidative damage.
5. 5,6-Dihydroxyindole CAS 3131-52-0 can also be explored for its potential therapeutic applications in pharmaceutical research, especially in dermatology and cosmetic formulations.
Packed in 25 kg per drum or based on customers' requirements.
To store 5,6-dihydroxyindole safely and effectively.
1. Use airtight containers made of suitable materials, such as glass or high-density polyethylene. Make sure the container is clearly labeled with the name of the chemical and any relevant hazard information.
2. Store 5,6-dihydroxyindole CAS 3131-52-0 in a cool, dry, well-ventilated place away from direct sunlight, heat and moisture.
3. Maintain storage temperature within the recommended range, typically 15°C to 25°C (59°F to 77°F). Avoid exposure to extreme temperatures.
4. Keep 5,6-dihydroxyindole CAS 3131-52-0 away from incompatible substances such as strong oxidants and acids. It should also be stored separately from food and beverages.
5. Use secondary controls, such as spill trays, to control any potential spills or leaks.
6. Access to storage areas is restricted to trained personnel only. Ensure appropriate safety equipment (e.g. fire extinguishers and spill kits) is available.
7. Regularly inspect storage areas and containers for signs of leaks, damage or deterioration.