提醒自己不生气的句子:有关酚的英文文献资料

这篇关于“酚的提取”（Phenol extraction）可以参考：）~~
http://www.cau.edu.cn/mpvlab/bbs/viewthread.php?tid=473

Phenol (carbolic acid) was isolated from coal tar in 1834. It served as a bacteriocide in the late 19th century. Phenol extraction first served to purify (deproteinize) carbohydrates (Westphal, et al. Z Naturforschung B 7, 148, 1952). It was subsequently adapted to "purify" nucleic acids (Kirby, Biochem J 64, 405, 1956). It also separates glycoproteins (Howe, et al, Meth Enzymology 28, 236, 1972) from erythrocyte membrane non-glycoproteins.

Basic principles
Phenol dissolves proteins (for an interesting example see Cohn, E.J. and Conant, J.B. The molecular weight of proteins in phenol. PNAS 12, 433- 438, 1926) and lipids leaving water soluble matter (carbohydrates, nucleic acids, etc.) in the aqueous layer. Particulate and "ambiguous" matter remain insoluble. Phenol extraction of nucleoproteins (e.g virus particles) gives pure products. Crude tissue yields complex mixtures, particularly in the aqueous phase.

Properties of phenol
Phenol is the simplest aromatic alcohol. Acidity and partial water miscibility are critical for phenol extraction. Phenols are ~ten orders of magnitude stronger acids than aliphatic alcohols (Lowry, T.H., Richardson, K.S. Mechanism and Theory in Organic Chemistry, 3rd ed, Table p. 297, 1987) and hence vastly better hydrogen bond donors. Amide bonds are stronger bases (hydrogen bond acceptors, same table) than alcohols and ethers. Phenol is partially miscible with water; the aqueous layer contains about 7% phenol and the organic layer about 28% water (Schurmann, E., and Diederichs, R. Thermodynamik des Systems Phenol-Wasser. Berichte der Bunsengesellschaft 68, 434-455, 1964). Above 65C the phases merge. Additives influence phase composition and critical temperature.

Commercial phenol
Phenol can be purchased as a crystalline solid (with 0.1% hypophosphorous acid as antioxidant) or as liquified (88%) phenol. Distillation removes hypophosphorous acid from crystalline phenol or brown coloring (and oxidation products) from liquid phenol. Phenol gradually oxidizes producing a brown color.

Oxidation of phenol
Phenol oxidizes by a free radical process. Apparently copper and phenol contaminants are critical (Dubes, G.R., and Al-Moslih, M.I., Arch Virol 55, 45;1980). Histidine inhibits oxidation (same reference). Judging by Citation Index the Dubes paper (and related papers) has been overlooked. Free radical oxidation cleaves polynucleotide backbones (a basis for synthetic "nucleases").

Preparing phenol
Phenol is often distilled and then saturated with water. Chelators (8-hydroxyquinoline) are added to inhibit oxidation. Phenol is usually neutralized by dialyzing against a buffer. Biochemists have ignored the acidity of phenol (pK ~10) which is itself the major buffer above pH 7 (and will titrate buffers proportional to the buffer/phenol ratio). It is far simpler to neutralize phenol by adding a weak base (such as tris, I prefer N-ethylmorpholine, a liquid). Adjusting the phenol/tris ratio is more convenient (and reproducible) than dialyzing. Raising pH stimulates oxidation so neutralize phenol immediately before use.
详细的可以看看这里，很全的：）~
http://www.cau.edu.cn/mpvlab/bbs/viewthread.php?tid=473

http://www.epa.gov/chemrtk/hydrbnsa/c14744rs.pdf

这是一份和酚硫酸有关的资料，不知道对你是不是有用。

其实你用GOOGLE查hydroxybenzene sewage，就有很多相关的资料，希望对你有帮助，但是你完全不懂英文，那拿到这些资料后要怎么处理呢？