DL-Threonine
Names
[ CAS No. ]:
80-68-2
[ Name ]:
DL-Threonine
[Synonym ]:
EINECS 201-300-6
α-Amino-β-hydroxybutyric acid
EINECS 200-774-1
dl-tthreonine
L-Tlhreonine
H-THR-OH
THREONINE,DL
Radish Seed
L-Threonine (JP15)
(2S,3R)-(-)-Threonine
L-α-Amino-β-hydroxybutyric acid
L-Threonine
2-Amino-3-hydroxybutanoic acid, (R-(R*,S*))-
Threonine (VAN)
β-Hydroxy-α-aminobutyric acid
UNII:TFM6DU5S6A
(±)-Threonine
H-L-THR-OH
MFCD00063722
THR
(R-(R*,S*))-2-Amino-3-hydroxybutanoic acid
L-2-Amino-3-hydroxybutyric acid
DL-Theronine
rac-Threonine
Threonine
H-DL-THR-OH
(2S,3R)-Threonine
[R-(R*,S*)]-2-Amino-3-hydroxybutanoic acid
α-Amino-β-hydroxybutanoic acid
MFCD00064270
(2S,3R)-2-Amino-3-hydroxybutyric acid
Butanoic acid, 2-amino-3-hydroxy-, (R-(R*,S*))-
QY1&YZVQ &&L or (2S,3R)- Form
(s)-threonine
QY1&YZVQ
l-threonin
DL-Threonicne
(2S,3R)-2-Amino-3-hydroxybutanoic acid
l-Thr
allothreonine
DL-Threonin
Threonin
Biological Activity
[Description]:
[Related Catalog]:
[References]
Chemical & Physical Properties
[ Density]:
1.3±0.1 g/cm3
[ Boiling Point ]:
345.8±32.0 °C at 760 mmHg
[ Melting Point ]:
244 °C (dec.)(lit.)
[ Molecular Formula ]:
C4H9NO3
[ Molecular Weight ]:
119.119
[ Flash Point ]:
162.9±25.1 °C
[ Exact Mass ]:
119.058243
[ PSA ]:
83.55000
[ LogP ]:
-1.23
[ Vapour Pressure ]:
0.0±1.7 mmHg at 25°C
[ Index of Refraction ]:
1.507
[ Storage condition ]:
Store at RT.
[ Water Solubility ]:
200 g/L (25 ºC)
MSDS
Safety Information
[ Personal Protective Equipment ]:
Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter
[ Hazard Codes ]:
Xi
[ Risk Phrases ]:
R36/37/38
[ Safety Phrases ]:
S24/25
[ RIDADR ]:
NONH for all modes of transport
[ WGK Germany ]:
3
[ HS Code ]:
29225000
Precursor & DownStream
Precursor
DownStream
Customs
[ HS Code ]: 2922509090
[ Summary ]:
2922509090. other amino-alcohol-phenols, amino-acid-phenols and other amino-compounds with oxygen function. VAT:17.0%. Tax rebate rate:13.0%. . MFN tariff:6.5%. General tariff:30.0%
Articles
J. Agric. Food Chem. 63 , 5364-72, (2015)
Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused o...
Effect of amino acids on tannase biosynthesis by Bacillus licheniformis KBR6.J. Microbiol. Immunol. Infect. 42 , 172-175, (2009)
Microbial tannase (tannin acyl hydrolase, EC 3.1.1.20), a hydrolysable tannin-degrading enzyme, has gained importance in various industrial processes, and is used extensively in the manufacture of ins...
Enhancing electro-transformation competency of recalcitrant Bacillus amyloliquefaciens by combining cell-wall weakening and cell-membrane fluidity disturbing.Anal. Biochem. 409 , 130-137, (2011)
Bacillus amyloliquefaciens has been a major workhorse for the production of a variety of commercially important enzymes and metabolites for the past decades. Some subspecies of this bacterium are reca...