Toxicological properties of thio- and alkylphenols causing flavor tainting in fish from the upper Wisconsin River

Journal Article · Tue Aug 01 00:00:00 EDT 1989 · Journal of Environmental Science and Health, Part B: Pesticides, Food Contaminants, and Agricultural Wastes; (USA)

DOI:https://doi.org/10.1080/03601238909372654· OSTI ID:5102947

Heil, T P; Lindsay, R C ^[1]

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1. Univ. of Wisconsin, Madison (USA)

EC50 Microtox (5 min, 25 degrees C) assay values for 2-isopropylphenol, 3-isopropylphenol, 4-isopropylphenol, 2,4-diisopropylphenol, 2,5-diisopropylphenol 2,6-diisopropylphenol, 3,5-diisopropylphenol, carvacrol, thymol, thiophenol, and thiocresol ranged from 2 x 10(-2) mM for thymol (least toxic) to 2 x 10(-4) mM for 2,4-diisopropylphenol and 4-isopropylphenol (most toxic).

• OSTI ID: 5102947
• Journal Information: Journal of Environmental Science and Health, Part B: Pesticides, Food Contaminants, and Agricultural Wastes; (USA), Vol. 24:4; ISSN 0360-1234
• Country of Publication: United States
• Language: English

Related Subjects

54 ENVIRONMENTAL SCIENCES
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.
FISHES
CONTAMINATION
PHENOLS
TOXICITY
WISCONSIN
WATER POLLUTION
ECOLOGICAL CONCENTRATION
LUMINESCENCE
ANIMALS
AQUATIC ORGANISMS
AROMATICS
FEDERAL REGION V
HYDROXY COMPOUNDS
NORTH AMERICA
ORGANIC COMPOUNDS
POLLUTION
USA
VERTEBRATES
540320* - Environment
Aquatic- Chemicals Monitoring & Transport- (1990-)
560300 - Chemicals Metabolism & Toxicology