Labeled p-Aminobenzoic Acid. Widely distributed in nature as a B complex factor. Bakers yeast contains 5 to 6 ppm, brewers yeast from 10 to 100 ppm. Occurs free and in ester form. Form: Beige Solid Melting Point: 177-180C Solubility: DMSO, Methanol
Molecular Weight:
141.16
Form:
Beige Solid
CAS Number:
[350820-01-8]
* VAT and and shipping costs not included. Errors and price changes excepted