Thiamphenicol
10mM in DMSO
- Product Code: 239202
CAS:
15318-45-3
| Molecular Weight: | 356.22 g./mol | Molecular Formula: | C₁₂H₁₅Cl₂NO₅S |
|---|---|---|---|
| EC Number: | 239-355-3 | MDL Number: | MFCD00467983 |
| Melting Point: | 163-166 °C | Boiling Point: | |
| Density: | Storage Condition: | -20°C |
Product Description:
Thiamphenicol is primarily used as an antibiotic in veterinary medicine and, in some countries, in human medicine. It is effective against a broad spectrum of bacterial infections, particularly those caused by Gram-negative and Gram-positive bacteria. Common applications include treatment of respiratory, gastrointestinal, and urinary tract infections in animals such as poultry, swine, and fish. Due to its ability to penetrate tissues effectively, it is also used in cases where other antibiotics may not reach adequate concentrations. Thiamphenicol is considered an alternative to chloramphenicol, with similar antimicrobial activity but potentially reduced risk of severe hematological side effects. Its use is regulated in many regions to prevent residues in food-producing animals and to minimize the development of antibiotic resistance.
Sizes / Availability / Pricing:
| Size | Availability | Price | Quantity |
|---|---|---|---|
| 1ml | 10-20 days | ฿6,500.00 |
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Thiamphenicol
Thiamphenicol is primarily used as an antibiotic in veterinary medicine and, in some countries, in human medicine. It is effective against a broad spectrum of bacterial infections, particularly those caused by Gram-negative and Gram-positive bacteria. Common applications include treatment of respiratory, gastrointestinal, and urinary tract infections in animals such as poultry, swine, and fish. Due to its ability to penetrate tissues effectively, it is also used in cases where other antibiotics may not reach adequate concentrations. Thiamphenicol is considered an alternative to chloramphenicol, with similar antimicrobial activity but potentially reduced risk of severe hematological side effects. Its use is regulated in many regions to prevent residues in food-producing animals and to minimize the development of antibiotic resistance.
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