title: Toxicological properties of thio- and alkylphenols causing flavor tainting in fish from the upper Wisconsin River.
abstract: 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).
authors: Environmental Toxicology Center, University of Wisconsin-Madison 53706.
authors: T P
authors: TP
authors: Heil
authors: R C
authors: RC
authors: Lindsay
mesh_terms: D000478:Alkylation; D000818:Animals; D005399:Fishes; D008163:Luminescent Measurements; D010636:Phenols / Q000633:toxicity*; D010776:Photobacterium / Q000187:drug effects; D011237:Predictive Value of Tests; D013438:Sulfhydryl Compounds; D013649:Taste; D014873:Water Pollutants / Q000633:toxicity*; D014874:Water Pollutants, Chemical / Q000633:toxicity*
chemical_list: D010636:Phenols; D013438:Sulfhydryl Compounds; D014873:Water Pollutants; D014874:Water Pollutants, Chemical; C042983:thiophenol