00878
(±)-2-Acetoxypropionic acid
≥97.0% (GC)
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About This Item
Linear Formula:
CH3COOCH(CH3)COOH
CAS Number:
Molecular Weight:
132.11
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
MDL number:
Beilstein/REAXYS Number:
1722938
Assay:
≥97.0% (GC)
InChI
1S/C5H8O4/c1-3(5(7)8)9-4(2)6/h3H,1-2H3,(H,7,8)
SMILES string
CC(OC(C)=O)C(O)=O
InChI key
WTLNOANVTIKPEE-UHFFFAOYSA-N
assay
≥97.0% (GC)
refractive index
n20/D 1.423
density
1.176 g/mL at 20 °C (lit.)
functional group
carboxylic acid, ester
Quality Level
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
Storage Class
10 - Combustible liquids
wgk
WGK 3
flash_point_f
No data available
flash_point_c
No data available
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Regulatory Information
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N Goupil-Feuillerat et al.
Journal of bacteriology, 179(20), 6285-6293 (1997-10-23)
The alpha-acetolactate decarboxylase gene aldB is clustered with the genes for the branched-chain amino acids (BCAA) in Lactococcus lactis subsp. lactis. It can be transcribed with BCAA genes under isoleucine regulation or independently of BCAA synthesis under the control of
H S Park et al.
Biochimica et biophysica acta, 1245(3), 366-370 (1995-12-14)
Acetolactate nonenzymatically reduced flavins, quinones and nicotinamide coenzymes in a time-dependent manner at physiological pH and moderate temperature. In the presence of excess acetolactate, the reduction of FAD and NAD+ followed pseudo-first-order kinetics. The rate of reduction was proportional to
C T Duong et al.
Metabolic engineering, 13(6), 638-647 (2011-08-10)
Diacetyl causes an unwanted buttery off-flavor in lager beer. It is spontaneously generated from α-acetolactate, an intermediate of yeast's valine biosynthesis released during the main beer fermentation. Green lager beer has to undergo a maturation process lasting two to three
E A Sergienko et al.
Biochemistry, 40(25), 7369-7381 (2001-06-20)
Yeast pyruvate decarboxylase (YPDC), in addition to forming its metabolic product acetaldehyde, can also carry out carboligase reactions in which the central enamine intermediate reacts with acetaldehyde or pyruvate (instead of the usual proton electrophile), resulting in the formation of
Ken Kobayashi et al.
Journal of bioscience and bioengineering, 99(5), 502-507 (2005-10-20)
A simultaneous assay method for diacetyl and acetoin was developed to investigate the formation of diacetyl during the brewing of alcoholic beverages. A GC-MS analysis after the extraction from neutralized sample by ethyl acetate gave accurate assay results. The detection
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