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Documenti fondamentali

A4284

Sigma-Aldrich

L-asparagina

BioReagent, suitable for cell culture

Sinonimo/i:

4-ammide dell’acido (S)-2-aminosuccinico, 4-ammide dell’acido L-aspartatico, Acido (S)-(+)-2-aminosuccinamico

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About This Item

Formula condensata:
NH2COCH2CH(NH2)COOH · H2O
Numero CAS:
Peso molecolare:
150.13
Beilstein:
1723527
Numero CE:
Numero MDL:
Codice UNSPSC:
12352209
ID PubChem:
NACRES:
NA.75

Origine biologica

synthetic

Livello qualitativo

Nome Commerciale

BioReagent

Saggio

≥99% (TLC)

Stato

powder

tecniche

cell culture | mammalian: suitable

Colore

white to off-white

Punto di fusione

233-235 °C (lit.)

Stringa SMILE

[H]O[H].N[C@@H](CC(N)=O)C(O)=O

InChI

1S/C4H8N2O3.H2O/c5-2(4(8)9)1-3(6)7;/h2H,1,5H2,(H2,6,7)(H,8,9);1H2/t2-;/m0./s1
RBMGJIZCEWRQES-DKWTVANSSA-N

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Applicazioni

L-Asparagine monohydrate has been used:
  • as a media supplement to culture Black Mexican Sweet (BMS) cells
  • to prepare Adams III media to supplement C+Y medium for culturing Streptococcus pneumoniae
  • in an asparagine-rich diet to study the E0771 syngeneic breast tumor growth and survival in mice

Azioni biochim/fisiol

L-Asparagine (L-Asp) is a nonessential amino acid involved in the synthesis of critical cellular proteins of human cells. It is synthesized from oxaloacetic acid. L-Asp is used as a growth supplement for tumor cells in in vitro conditions.

Codice della classe di stoccaggio

11 - Combustible Solids

Classe di pericolosità dell'acqua (WGK)

WGK 1

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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Certificati d'analisi (COA)

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Neurologic complications of chemotherapy and other newer and experimental approaches
Soffietti R, et al.
Handbook of Clinical Neurology, 1199-1218 null
Ana Romina Fox et al.
The New phytologist, 228(3), 973-988 (2021-01-08)
Plasma membrane (PM) intrinsic proteins (PIPs) are aquaporins facilitating the diffusion of water and small solutes. The functional importance of the PM organisation of PIPs in the interaction with other cellular structures is not completely understood. We performed a pull-down
Deia Abd El-Hady et al.
Food chemistry, 188, 551-558 (2015-06-05)
Acrylamide (AA) is a known lethal neurotoxin and carcinogen. AA is formed in foods during the browning process by the Maillard reaction of glucose (GL) with asparagine (AS). For the first time, the simultaneous online preconcentration and separation of AA
Gustavo Luis Leonardo Scalone et al.
Journal of agricultural and food chemistry, 63(22), 5364-5372 (2015-05-15)
Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the impact
Han Yao et al.
Journal of pharmaceutical and biomedical analysis, 117, 232-239 (2015-09-18)
L-asparaginase is an effective anti-tumor agent for acute lymphoblastic leukemia. This work presents the development of an activity determination of L-ASNase preparations for pharmaceutical quality control purposes, in accordance with analytical Quality by Design principles. Critical method attributes, the absorbance

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