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Merck
CN

K1875

α-Ketoglutaric acid sodium salt

≥98% (titration)

Synonym(s):

2-Oxoglutaric acid monosodium salt, 2-Oxopentanedioic acid monosodium salt, Sodium 2-oxoglutarate monobasic

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About This Item

Linear Formula:
HOOCCH2CH2COCOONa
CAS Number:
22202-68-2
Molecular Weight:
168.08
UNSPSC Code:
12352204
NACRES:
NA.28
PubChem Substance ID:
24896212
EC Number:
244-836-6
Beilstein/REAXYS Number:
4597521
MDL number:
MFCD00064196

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Product Name

α-Ketoglutaric acid sodium salt, ≥98% (titration)

InChI

1S/C5H6O5.Na/c6-3(5(9)10)1-2-4(7)8;/h1-2H2,(H,7,8)(H,9,10);/q;+1/p-1

InChI key

MOTOGHHLNTXPTI-UHFFFAOYSA-M

SMILES string

[Na+].OC(=O)CCC(=O)C([O-])=O

assay

≥98% (titration)

form

powder

solubility

water: 100 mg/mL, clear, colorless

storage temp.

2-8°C

Quality Level

300

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Storage Class

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

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Certificates of Analysis (COA)

Lot/Batch Number
0000519859
0000517327
0000517325
0000517326
0000517326

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Ming-Ming Jin et al.
Molecular biology reports, 40(4), 2995-3002 (2012-12-25)
Microcystis aeruginosa is the key symptom of water eutrophication and produces persistent microcystins. Our special attention was paid to the isocitrate dehydrogenase (IDH) of M. aeruginosa (MaIDH) because it plays important roles in energy and biosynthesis metabolisms and its catalytic
Li-Li Chen et al.
Journal of molecular modeling, 19(4), 1919-1927 (2013-01-23)
Bacillus subtilis natto is widely used in industry to produce natto, a traditional and popular Japanese soybean food. However, during its secondary fermentation, high amounts of ammonia are released to give a negative influence on the flavor of natto. Glutamate
Piotr Dobrowolski et al.
Nutrition (Burbank, Los Angeles County, Calif.), 29(3), 556-561 (2012-12-12)
Proton-pump inhibitors, such as omeprazole, are widely used in the prevention and treatment of gastroesophageal diseases. However, an association between proton-pump inhibitors and the increased risk of bone fractures has been observed, especially in patients treated for extended periods. Conversely
Vivian R Moure et al.
Journal of bacteriology, 195(2), 279-286 (2012-11-13)
Fe protein (dinitrogenase reductase) activity is reversibly inactivated by dinitrogenase reductase ADP-ribosyltransferase (DraT) in response to an increase in the ammonium concentration or a decrease in cellular energy in Azospirillum brasilense, Rhodospirillum rubrum, and Rhodobacter capsulatus. The ADP-ribosyl is removed
Agata M Pudlik et al.
Applied and environmental microbiology, 79(4), 1095-1101 (2012-12-04)
Transamination is the first step in the conversion of amino acids into aroma compounds by lactic acid bacteria (LAB) used in food fermentations. The process is limited by the availability of α-ketoglutarate, which is the best α-keto donor for transaminases
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