A9906
Amino acid standards, physiological
analytical standard, acidics, neutrals, and basics
Se connecterpour consulter vos tarifs contractuels et ceux de votre entreprise/organisme
About This Item
Produits recommandés
Qualité
analytical standard
Classe(s) chimique(s) de l'analyte
amino acids, peptides, proteins
Technique(s)
HPLC: suitable
gas chromatography (GC): suitable
Couleur
colorless
Application(s)
food and beverages
Format
neat
Température de stockage
2-8°C
Vous recherchez des produits similaires ? Visite Guide de comparaison des produits
Application
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
Composants
The following components are included in the amino acid standard:
- L-Alanine
- Ammonium chloride
- L-Arginine
- L-Aspartic acid
- L-Cystine
- L-Glutamic acid
- Glycine
- L-Histidine
- L-Isoleucine
- L-Leucine
- L-Lysine
- L-Methionine
- L-Phenylalanine
- L-Proline
- L-Serine
- L-Threonine
- L-Tyrosine
- L-Valine
- β-Alanine
- L-α-Amino-n-butyric acid
- γ-Amino-n-butyric acid
- DL-β-Aminoisobutryic acid
- L-Anserine
- L-Carnosine
- L-Citrulline
- L-Creatinine
- Cystathionine
- Ethanolamine
- L-Homocystine
- δ-Hydroxylysine
- Hydroxy-L-proline
- 1-Methyl-L-histidine
- 3-Methyl-L-histidine
- L-Ornithine
- Sarcosine
- Taurine
- L-Tryptophan
- Urea
Autres remarques
Amino acids and related compounds are 0.5 μmole/mL in 0.2 N lithium citrate, pH 2.2 containing 0.1% phenol and 2% thiodiglycol.
Produit(s) apparenté(s)
Réf. du produit
Description
Tarif
Code de la classe de stockage
12 - Non Combustible Liquids
Classe de danger pour l'eau (WGK)
WGK 2
Point d'éclair (°F)
Not applicable
Point d'éclair (°C)
Not applicable
Faites votre choix parmi les versions les plus récentes :
Déjà en possession de ce produit ?
Retrouvez la documentation relative aux produits que vous avez récemment achetés dans la Bibliothèque de documents.
Les clients ont également consulté
Daniel Ponndorf et al.
Plant biotechnology journal, 15(5), 605-613 (2016-11-04)
Food supplementation with the conditionally essential amino acid arginine (Arg) has been shown to have nutritional benefits. Degradation of cyanophycin (CGP), a peptide polymer used for nitrogen storage by cyanobacteria, requires cyanophycinase (CGPase) and results in the release of β-aspartic
C Hellmuth et al.
Nutrition, metabolism, and cardiovascular diseases : NMCD, 26(9), 786-796 (2016-05-06)
Moderately reduced maternal nutrient availability during pregnancy has adverse effects on the fetuses' growth and metabolism during and after pregnancy. The aim of this study was to explore effects of maternal nutrition restriction (MNR) on key metabolites of the fetal
Eli K Moore et al.
Frontiers in microbiology, 6, 637-637 (2015-07-16)
Microbial decomposition of organic matter is an essential process in the global carbon cycle. The soil bacteria Pseudopedobacter saltans and Flavobacterium johnsoniae are both able to degrade complex organic molecules, but it is not fully known how their membrane structures
Jasper van Houcke et al.
Food research international (Ottawa, Ont.), 100(Pt 1), 151-160 (2017-09-07)
Oyster refinement, a common practice in France, is aimed at increasing the weight of oyster tissue and influencing the taste properties of the refined oysters. Refinement usually takes place in land-based systems where the oysters are fed with relatively high
Andris Jankevics et al.
Metabolomics : Official journal of the Metabolomic Society, 8(Suppl 1), 29-36 (2012-05-18)
Liquid Chromatography Mass Spectrometry (LC-MS) is a powerful and widely applied method for the study of biological systems, biomarker discovery and pharmacological interventions. LC-MS measurements are, however, significantly complicated by several technical challenges, including: (1) ionisation suppression/enhancement, disturbing the correct
Notre équipe de scientifiques dispose d'une expérience dans tous les secteurs de la recherche, notamment en sciences de la vie, science des matériaux, synthèse chimique, chromatographie, analyse et dans de nombreux autres domaines..
Contacter notre Service technique