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488917
DL-Alanine-2,3,3,3-d4
98 atom % D
Synonim(y):
(±)-2-Aminopropionic acid-2,3,3,3-D4, Deuterated DL-alanine
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About This Item
Polecane produkty
czystość izotopowa
98 atom % D
Próba
99% (CP)
Postać
solid
mp
289 °C (dec.) (lit.)
przesunięcie masy
M+4
ciąg SMILES
[2H]C([2H])([2H])C([2H])(N)C(O)=O
InChI
1S/C3H7NO2/c1-2(4)3(5)6/h2H,4H2,1H3,(H,5,6)/i1D3,2D
Klucz InChI
QNAYBMKLOCPYGJ-MZCSYVLQSA-N
Opakowanie
This product may be available from bulk stock and can be packaged on demand. For information on pricing, availability and packaging, please contact Stable Isotopes Customer Service.
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Kod klasy składowania
11 - Combustible Solids
Klasa zagrożenia wodnego (WGK)
WGK 1
Temperatura zapłonu (°F)
Not applicable
Temperatura zapłonu (°C)
Not applicable
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Scientific reports, 10(1), 804-804 (2020-01-23)
The incidence of dementia, a clinical symptom characterized by severe cognitive decline, is increasing worldwide. Predictive biomarkers are therefore required for early identification and management. D-amino acids in the brain contribute to cognitive function and are suggested as useful biomarkers
Food chemistry, 347, 128999-128999 (2021-01-20)
The effect of in-bag dry- and wet-ageing on metabolite profiles of lamb legs was determined using Rapid Evaporative Ionisation Mass Spectrometry (REIMS). Using orthogonal projection to latent structures-discriminant analysis (OPLS-DA) with REIMS, 1705 metabolite ions were identified (Q2 = 0.86) in four
American journal of physiology. Endocrinology and metabolism, 313(6), E681-E689 (2017-08-16)
Current methods to quantify in vivo RNA dynamics are limited. Here, we developed a novel stable isotope (D
Journal of bioscience and bioengineering, 123(1), 126-133 (2016-09-21)
Recently, the demand for d-amino acid profiling has been drastically increasing because the significance of d-amino acid in various biological events is suggested. However, the present methodologies for d-amino acid profiling are still unsatisfactory. Therefore, a highly sensitive, robust, high-throughput
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
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