A4881
DL-Arginine hydrochloride
≥98% (TLC)
Sinonimo/i:
Arginine hydrochloride
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About This Item
Formula empirica (notazione di Hill):
C6H14N4O2 · HCl
Numero CAS:
Peso molecolare:
210.66
Numero CE:
Numero MDL:
Codice UNSPSC:
12352209
ID PubChem:
NACRES:
NA.26
Prodotti consigliati
Nome del prodotto
DL-Arginine hydrochloride, ≥98% (TLC)
Livello qualitativo
Saggio
≥98% (TLC)
Stato
powder
Colore
white to off-white
Punto di fusione
128-130 °C
Solubilità
H2O: soluble
Stringa SMILE
Cl.NC(CCCNC(N)=N)C(O)=O
InChI
1S/C6H14N4O2.ClH/c7-4(5(11)12)2-1-3-10-6(8)9;/h4H,1-3,7H2,(H,11,12)(H4,8,9,10);1H
KWTQSFXGGICVPE-UHFFFAOYSA-N
Applicazioni
DL-Arginine hydrochloride (DL-Arg) is a racemic mixture of the natural proteinogenic amino acid L-arginine and the non-proteinogenic D-arginine. DL-Arg is used in physicochemical analysis of amino acid complexation dynamics and crystal structure formations.
Substrati
Substrate for nitric oxide synthetase; induces insulin release by a nitric oxide-dependent mechanism.
Applicazioni
N° Catalogo
Descrizione
Determinazione del prezzo
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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I clienti hanno visto anche
N T Saraswathi et al.
Acta crystallographica. Section B, Structural science, 59(Pt 5), 641-646 (2003-10-31)
The complexes of L-arginine and DL-lysine with pimelic acid are made up of singly positively charged zwitterionic amino acid cations and doubly negatively charged pimelate ions in a 2:1 ratio. In both structures, the amino acid molecules form twofold symmetric
Siddhartha Roy et al.
Acta crystallographica. Section B, Structural science, 61(Pt 1), 89-95 (2005-01-22)
The adipic acid complexes of DL-arginine and L-arginine are made up of zwitterionic, singularly positively charged arginium ions and doubly negatively charged adipate ions, with a 2:1 stoichiometry. One of the two crystallographically independent arginium ions in the L-arginine complex
Moyu Taniguchi et al.
Journal of bioscience and bioengineering, 124(4), 414-418 (2017-06-02)
Although naturally abundant amino acids are represented mainly by l-enantiomers, fermented foods are known to contain various d-amino acids. Enantiospecific profiles of food products can vary due to fermentation by bacteria, and such alterations may contribute to changes in food
Yosuke Nakano et al.
Journal of bioscience and bioengineering, 123(1), 134-138 (2016-08-21)
d-Amino acids have recently attracted much attention in various research fields including medical, clinical and food industry due to their important biological functions that differ from l-amino acid. Most chiral amino acid separation techniques require complicated derivatization procedures in order
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
Chromatograms
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