488917
DL-Alanine-2,3,3,3-d4
98 atom % D
Sinônimo(s):
(±)-2-Aminopropionic acid-2,3,3,3-D4, Deuterated DL-alanine
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About This Item
Fórmula linear:
CD3CD(NH2)CO2H
Número CAS:
Peso molecular:
93.12
Número MDL:
Código UNSPSC:
12352209
ID de substância PubChem:
NACRES:
NA.12
Produtos recomendados
pureza isotópica
98 atom % D
Ensaio
99% (CP)
forma
solid
pf
289 °C (dec.) (lit.)
alteração de massa
M+4
cadeia de caracteres SMILES
[2H]C([2H])([2H])C([2H])(N)C(O)=O
InChI
1S/C3H7NO2/c1-2(4)3(5)6/h2H,4H2,1H3,(H,5,6)/i1D3,2D
chave InChI
QNAYBMKLOCPYGJ-MZCSYVLQSA-N
Embalagem
This product may be available from bulk stock and can be packaged on demand. For information on pricing, availability and packaging, please contact Stable Isotopes Customer Service.
Código de classe de armazenamento
11 - Combustible Solids
Classe de risco de água (WGK)
WGK 1
Ponto de fulgor (°F)
Not applicable
Ponto de fulgor (°C)
Not applicable
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Ren Kimura et al.
Scientific reports, 10(1), 804-804 (2020-01-23)
The incidence of dementia, a clinical symptom characterized by severe cognitive decline, is increasing worldwide. Predictive biomarkers are therefore required for early identification and management. D-amino acids in the brain contribute to cognitive function and are suggested as useful biomarkers
Renyu Zhang et al.
Food chemistry, 347, 128999-128999 (2021-01-20)
The effect of in-bag dry- and wet-ageing on metabolite profiles of lamb legs was determined using Rapid Evaporative Ionisation Mass Spectrometry (REIMS). Using orthogonal projection to latent structures-discriminant analysis (OPLS-DA) with REIMS, 1705 metabolite ions were identified (Q2 = 0.86) in four
M S Brook et al.
American journal of physiology. Endocrinology and metabolism, 313(6), E681-E689 (2017-08-16)
Current methods to quantify in vivo RNA dynamics are limited. Here, we developed a novel stable isotope (D
Yutaka Konya et al.
Journal of bioscience and bioengineering, 123(1), 126-133 (2016-09-21)
Recently, the demand for d-amino acid profiling has been drastically increasing because the significance of d-amino acid in various biological events is suggested. However, the present methodologies for d-amino acid profiling are still unsatisfactory. Therefore, a highly sensitive, robust, high-throughput
Moyu Taniguchi et al.
Journal of bioscience and bioengineering, 130(1), 63-70 (2020-04-09)
Japanese sake production involves three processes: rice koji fermentation, seed mash fermentation, and main mash fermentation. Traditional seed mash (kimoto) production utilizes natural lactic acid produced by lactic acid bacteria for pure cultures of only sake yeast, preventing the growth
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