G0750
D-(+)-Galattosio
≥99% (HPLC)
Sinonimo/i:
Galattosio
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About This Item
Formula empirica (notazione di Hill):
C6H12O6
Numero CAS:
Peso molecolare:
180.16
Beilstein:
1724619
Numero CE:
Numero MDL:
Codice UNSPSC:
12352201
ID PubChem:
NACRES:
NA.21
Prodotti consigliati
Origine biologica
bovine (Ruminant- Cow, Ox, Buffalo)
Livello qualitativo
Saggio
≥99% (HPLC)
Stato
powder
tecniche
HPLC: suitable
Impurezze
≤0.1% glucose
Colore
white
Intervallo di pH utile
5.0-7 (25 °C, 180 g/L)
Punto di fusione
168-170 °C (lit.)
Solubilità
H2O: soluble 100 mg/mL, clear, colorless
Temperatura di conservazione
room temp
Stringa SMILE
OC[C@@H](O)[C@H](O)[C@H](O)[C@@H](O)C=O
InChI
1S/C6H12O6/c7-1-3(9)5(11)6(12)4(10)2-8/h1,3-6,8-12H,2H2/t3-,4+,5+,6-/m0/s1
GZCGUPFRVQAUEE-KCDKBNATSA-N
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Applicazioni
Galactose has been used:
- as a component of galactosyltransferase labeling buffer.
- as a supplement in MRS broth for the growth of thermophilic lactobacilli
- to induce the expression of uncoupling protein (UCP) in yeast transformants
Azioni biochim/fisiol
Galactose is a simple monosaccharide that serves as an energy source and as an essential component of glycolipids and glycoproteins. Galactose contributes to energy metabolism via its conversion to glucose by the enzymes that constitute the Leloir pathway. Defects in the genes encoding these proteins lead to the metabolic disorder galactosemia.
Altre note
To gain a comprehensive understanding of our extensive range of Monosaccharides for your research, we encourage you to visit our Carbohydrates Category page.
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
Dispositivi di protezione individuale
Eyeshields, Gloves, type N95 (US)
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K W Turner et al.
Applied and environmental microbiology, 45(6), 1932-1934 (1983-06-01)
The ability to ferment galactose is a major characteristic which can be used to differentiate Lactobacillus helveticus (galactose positive) from Lactobacillus lactis and Lactobacillus bulgaricus (galactose negative). In milk cultures, galactose-positive strains produced d- and l-lactic acid with little galactose
D L Murdza-Inglis et al.
The Journal of biological chemistry, 269(10), 7435-7438 (1994-03-11)
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