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50649

Sigma-Aldrich

Glyoxal solution

for molecular biology, BioReagent, ~40% in H2O (~8.8 M)

Synonym(s):

Ethanedial, Oxalaldehyde

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About This Item

Linear Formula:
OHCCHO
CAS Number:
107-22-2
Molecular Weight:
58.04
Beilstein:
1732463
MDL number:
MFCD00006957
UNSPSC Code:
12352114
PubChem Substance ID:
57651264
NACRES:
NA.52

grade

for molecular biology

Quality Level

100

product line

BioReagent

form

liquid

concentration

~40% in H2O (~8.8 M)

impurities

DNases, none detected
 RNases, none detected
 phosphatases, none detected
 proteases, none detected

refractive index

n20/D 1.409

anion traces

chloride (Cl-): ≤100 mg/kg
sulfate (SO42-): ≤100 mg/kg

cation traces

Ca: ≤5 mg/kg
Cd: ≤5 mg/kg
Co: ≤5 mg/kg
Cr: ≤5 mg/kg
Cu: ≤5 mg/kg
Fe: ≤5 mg/kg
K: ≤5 mg/kg
Mg: ≤5 mg/kg
Mn: ≤5 mg/kg
Na: ≤300 mg/kg
Ni: ≤5 mg/kg
Pb: ≤5 mg/kg
Zn: ≤5 mg/kg

storage temp.

2-8°C

SMILES string

[H]C(=O)C([H])=O

InChI

1S/C2H2O2/c3-1-2-4/h1-2H

InChI key

LEQAOMBKQFMDFZ-UHFFFAOYSA-N

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General description

Glyoxal is a nucleic acid denaturant. It acts as a specific probe for homopurine strands of DNA.

Application

Suitable for
  • nucleic acid denaturation
  • binding of DNA/RNA to nitrocellulose membrane

Other Notes

This form of glyoxal is composed of 3 moles of glyoxal and 2 moles of water in a relatively stable configuration.
May precipitate on storage; redissolve at 50-60 °C.

Caution

May precipitate on storage; redissolve at 50-60 °C.

Principle

Glyoxal forms stable complex with guanine residues that results in denaturation of nucleic acids.

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Product No.
Description
Pricing

Pictograms

Health hazardExclamation mark
GHS08,GHS07

Signal Word

Warning

Hazard Classifications

Acute Tox. 4 Inhalation - Eye Irrit. 2 - Muta. 2 - Skin Irrit. 2 - Skin Sens. 1 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

10 - Combustible liquids

WGK

WGK 1

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

PRTR

Class I Designated Chemical Substances

ISHL Indicated Name

Substances Subject to be Indicated Names

ISHL Notified Names

Substances Subject to be Notified Names

JAN Code

50649-50MG:
50649-VAR:
50649-25ML:
50649-BULK:
50649-250MG:
50649-100ML:

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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M Vojtisková et al.
Journal of biomolecular structure & dynamics, 5(2), 283-296 (1987-10-01)
Plasmid pEJ4, which is a derivative of pUC19 containing an insert with 60-bp-long homopurine.homopyrimidine tract from sea urchin P. miliaris histone gene spacer, was studied by chemical probes of the DNA structure osmium tetroxide and glyoxal. The former probe reacts
Hybridization of denatured RNA transferred or dotted nitrocellulose paper.
P S Thomas
Methods in enzymology, 100, 255-266 (1983-01-01)
R N Skopp et al.
Analytical biochemistry, 169(1), 132-137 (1988-02-15)
This paper describes agarose gel electrophoresis and silver staining of denatured RNAs. Glyoxal- or formaldehyde-denatured RNAs are electrophoresed in an agarose gel cast on a plastic support using an inert, low conductivity buffer. Following electrophoresis, the gel is stained with
Yu Wang et al.
Chemical Society reviews, 41(11), 4140-4149 (2012-04-18)
Methylglyoxal (MGO) and glyoxal (GO), known as reactive carbonyl species, can be generated endogenously and exogenously (human body and food system). They are attracting increased attention because of their relationship with diabetes and flavour generation. In this review, their characteristics
Fien Van Lancker et al.
Journal of agricultural and food chemistry, 60(18), 4697-4708 (2012-04-03)
Only a minor part of Maillard reaction studies in the literature focused on the reaction between carbohydrates and peptides. Therefore, in continuation of a previous study in which the influence of the peptide C-terminal amino acid was investigated, this study
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