推薦產品
同位素純度
98 atom % D
化驗
99% (CP)
形狀
solid
mp
289 °C (dec.) (lit.)
質量偏移
M+4
SMILES 字串
[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
InChI 密鑰
QNAYBMKLOCPYGJ-MZCSYVLQSA-N
包裝
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.
儲存類別代碼
11 - Combustible Solids
水污染物質分類（WGK）
WGK 1
閃點（°F）
Not applicable
閃點（°C）
Not applicable
Ren Kimura et al.
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
Renyu Zhang et al.
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
M S Brook et al.
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
Yutaka Konya et al.
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
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
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