75892
α-酮戊二酸 二钠盐 二水合物
≥98.0% (dried material, NT)
别名:
α-氧代戊二酸钠, 2-氧代戊二酸 二钠盐
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关于此项目
线性分子式:
NaOOCCH2CH2COCOONa · 2H2O
化学文摘社编号:
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
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)
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
R V Durán et al.
Oncogene, 32(38), 4549-4556 (2012-10-23)
Hypoxia-inducible factor (HIF) prolyl hydroxylases (PHDs) are α-ketoglutarate (αKG)-dependent dioxygenases that function as cellular oxygen sensors. However, PHD activity also depends on factors other than oxygen, especially αKG, a key metabolic compound closely linked to amino-acid metabolism. We examined the
Maryam Beigi et al.
Organic letters, 15(3), 452-455 (2013-01-16)
Asymmetric mixed carboligation reactions of α-ketoglutarate with different aldehydes were explored with the thiamine diphosphate dependent enzymes SucA from E. coli, Kgd from Mycobacterium tuberculosis, and MenD from E. coli. All three enzymes proved to be efficient biocatalysts to selectively
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
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