• Product NameVanillin
• Brief DescriptionInhibitors
• Purification98.00%
• Biological ActivityVanillin is mainly used as a flavouring agent, primarily in foods and beverages such as chocolate and dairy products, but also to mask unpleasant tastes in medicines or livestock fodder. It is also an intermediate in the manufacture of certain pharmaceuticals and?agrochemicals. - See more at: http://www.evolva.com/vanillin/#sthash.JhsWbxT7.dpuf
• Target NameOthers
• CAS No. 121-33-5
• Calculated MW 152.15
• Formulation C8H8O3
• Storage 3 years -20˚C powder;2 years -80˚C in solvent;

• Research Area:Nervous system
  SMILES:COC1=C(O)C=CC(C=O)=C1
  Pathways:Others
  Receptor:Others
  Boling pt:
  Melting pt:
  Solubility:Ethanol: 30 mg/mL (197.17 mM); DMSO: 30 mg/mL (197.17 mM)
  Appearance:White Powder
  Remark:For obtaining a higher solubility , please warm the tube at 37 ˚C and shake it in the ultrasonic bath for a while.Stock solution can be stored below -20 ˚C for several month.

1. Abraham DJ, et al. Blood, 1991, 77(6), 1334-1341.

• Flow Cytometry (FCM) General Protocol
• Immunofluorescence(IC)
• Immunohistochemistry(Polymer)
• Western Blotting