p-Aminobenzoic acid (PABA) Free Acid

Widely distributed in nature as a B complex factor. Baker's yeast contains 5 to 6 ppm, brewer's yeast from 10 to 100 ppm. Occurs free and in ester form. Synonyms: Vitamin B10, p-Aminobenzoic Acid, Bacterial Vitamin H1, p-Carboxyaniline, p-Carboxyphenylamine, Actipol, Amben, PABA, Pabacyd, Pabafilm, Trichochromogenic Factor, Vitamin BX, Vitamin H, CAS No: 150-13-0, Molecular Formula: C?H?NO?, Molecular Weight: 137.14, Purity: >99%, Appearance: Supplied as a white to off-white powder, Melting Point: 186-189ºC , Loss on Drying: <0.2%, Residue on Ignition: <0.1%, Heavy Metals: <0.002%, Volatile Diazotizable Substitutes (as p-Toluidine): <0.002%, Identification: To pass test, Storage and Stability: May be stored at 4°C. For long-term storage, aliquot and store at 4°C. Do not freeze. Aliquots are stable for 12 months after receipt.