L-Asparagine monohydrate

Modify Date: 2024-01-02 11:36:17

L-Asparagine monohydrate Structure
L-Asparagine monohydrate structure
Common Name L-Asparagine monohydrate
CAS Number 5794-13-8 Molecular Weight 150.133
Density 1,543 g/cm3 Boiling Point 438ºC at 760 mmHg
Molecular Formula C4H10N2O4 Melting Point 233-235 °C(lit.)
MSDS USA Flash Point 218.7ºC

 Use of L-Asparagine monohydrate


L-Asparagine monohydrate ((-)-Asparagine monohydrate) is a non-essential amino acid that is involved in the metabolic control of cell functions in nerve and brain tissue.

 Names

Name L(+)-Asparagine monohydrate
Synonym More Synonyms

 L-Asparagine monohydrate Biological Activity

Description L-Asparagine monohydrate ((-)-Asparagine monohydrate) is a non-essential amino acid that is involved in the metabolic control of cell functions in nerve and brain tissue.
Related Catalog
Target

Human Endogenous Metabolite

 Chemical & Physical Properties

Density 1,543 g/cm3
Boiling Point 438ºC at 760 mmHg
Melting Point 233-235 °C(lit.)
Molecular Formula C4H10N2O4
Molecular Weight 150.133
Flash Point 218.7ºC
Exact Mass 150.064056
PSA 115.64000
Index of Refraction 31 ° (C=10, HCl)
Water Solubility 30 g/L (20 ºC)

 Safety Information

Personal Protective Equipment Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter
Hazard Codes Xn
Risk Phrases R20/21/22
Safety Phrases S24/25
RIDADR NONH for all modes of transport
WGK Germany 3
HS Code 2924199090

 Customs

HS Code 2924199090
Summary 2924199090. other acyclic amides (including acyclic carbamates) and their derivatives; salts thereof. VAT:17.0%. Tax rebate rate:13.0%. . MFN tariff:6.5%. General tariff:30.0%

 Articles6

More Articles
An analytical quality by design (aQbD) approach for a L-asparaginase activity method.

J. Pharm. Biomed. Anal. 117 , 232-9, (2015)

L-asparaginase is an effective anti-tumor agent for acute lymphoblastic leukemia. This work presents the development of an activity determination of L-ASNase preparations for pharmaceutical quality co...

Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems.

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...

Simultaneous determination of acrylamide, asparagine and glucose in food using short chain methyl imidazolium ionic liquid based ultrasonic assisted extraction coupled with analyte focusing by ionic liquid micelle collapse capillary electrophoresis.

Food Chem. 188 , 551-8, (2015)

Acrylamide (AA) is a known lethal neurotoxin and carcinogen. AA is formed in foods during the browning process by the Maillard reaction of glucose (GL) with asparagine (AS). For the first time, the si...

 Synonyms

MFCD00151038
H-Asn-OH.H2O
L-ASPARAGINE H20
Asparagen
L-ASPARAGINE H2O
ASPARAGINE H2O
L-Asp.H2O
H-L-ASN-OH H2O
L-Asparagin,Monohydrat
D-Asparagine hydrate (1:1)
(2R)-2,4-Diamino-4-oxobutanoic acid hydrate
h-asn-oh.h
L-ASN H2O
EINECS 200-735-9
Aminoplasmal
L-asparagine hydrate
D-Asparagine hydrate
D-Asparagine, hydrate (1:1)
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