49866
Ammelide
analytical standard
Sinonimo/i:
2-Amino-1,3,5-triazine-4,6-dione
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About This Item
Formula empirica (notazione di Hill):
C3H4N4O2
Numero CAS:
Peso molecolare:
128.09
Numero CE:
Numero MDL:
Codice UNSPSC:
85151701
ID PubChem:
NACRES:
NA.24
Prodotti consigliati
Grado
analytical standard
Livello qualitativo
Saggio
≥98.0% (GC)
Durata
limited shelf life, expiry date on the label
tecniche
HPLC: suitable
gas chromatography (GC): suitable
applicazioni
cleaning products
cosmetics
food and beverages
personal care
Formato
neat
Stringa SMILE
Nc1nc(O)nc(O)n1
InChI
1S/C3H4N4O2/c4-1-5-2(8)7-3(9)6-1/h(H4,4,5,6,7,8,9)
YSKUZVBSHIWEFK-UHFFFAOYSA-N
Descrizione generale
Ammelide (AMD), a 1,3,5-triazine compound, is one of the hydrolysis by-products of melamine. It is most commonly found as an impurity in melamine and its structural analog, cyanuric acid feedstocks.
Ammelide can be synthesized via hydrolysis of 2-amino-4,6-dichloro-s-triazine in the presence of acid or base or by the reaction between urea and cyanogen iodide at 130-140 degrees.
Applicazioni
Ammelide may be used as an analytical reference standard for the determination of the analyte in milk, milk products and infant formula using chromatography techniques.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
Confezionamento
Bottomless glass bottle. Contents are inside inserted fused cone.
Codice della classe di stoccaggio
11 - Combustible Solids
Classe di pericolosità dell'acqua (WGK)
WGK 3
Punto d’infiammabilità (°F)
Not applicable
Punto d’infiammabilità (°C)
Not applicable
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Journal of separation science, 32(19), 3310-3318 (2009-09-02)
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R W Eaton et al.
Journal of bacteriology, 173(3), 1363-1366 (1991-02-01)
DNA encoding the catabolism of the s-triazines ammelide and cyanuric acid was cloned from Pseudomonas sp. strain NRRLB-12228 and Klebsiella pneumoniae 99 with, as a probe, a 4.6-kb PstI fragment from a third strain, Pseudomonas sp. strain NRRLB-12227, which also
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Journal of food protection, 73(4), 701-707 (2010-04-10)
The adulteration of food products with melamine to inflate the nitrogen content necessitates the establishment of analytical methods that can distinguish between proteinaceous ingredients and such adulterants. The specificity and ability to detect melamine by two commercial enzyme-linked immunosorbent assay
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