所有图片(3)
About This Item
线性分子式:
NaOOCCH2CH2COCOONa · 2H2O
CAS号:
分子量:
226.09
Beilstein:
5658566
EC 号:
MDL编号:
UNSPSC代码:
12352100
PubChem化学物质编号:
NACRES:
NA.22
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质量水平
方案
≥98.0% (dried material, NT)
表单
powder
杂质
~16% water
官能团
ketone
SMILES字符串
O.O.[Na+].[Na+].[O-]C(=O)CCC(=O)C([O-])=O
InChI
1S/C5H6O5.2Na.2H2O/c6-3(5(9)10)1-2-4(7)8;;;;/h1-2H2,(H,7,8)(H,9,10);;;2*1H2/q;2*+1;;/p-2
InChI key
HSSWOFWCOAQLHZ-UHFFFAOYSA-L
一般描述
α-酮戊二酸二钠盐二水合物（2-酮戊二酸二钠盐）是 2-酮戊二酸的水合二钠盐。
应用
α-酮戊二酸二钠盐二水合物（2-酮戊二酸二钠盐）可用作合成氘代 2-氧代 [3,3-2H2] 戊二酸二钠盐的起始试剂。
α-酮戊二酸二钠盐是研究一氧化氮 (NO) 在肥大细胞生理生化中作用的合适试剂。
储存分类代码
11 - Combustible Solids
WGK
WGK 1
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
Eyeshields, Gloves, type N95 (US)
Kisakurek MV.
Hominatio: An International Tribute to Albert Eschenmoser, 2557-2557 (2001)
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
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
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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