R1757
D-(-)-核糖
98%
别名:
D-Ribose
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关于此项目
经验公式（希尔记法）:
C5H10O5
化学文摘社编号:
分子量:
150.13
UNSPSC Code:
12352201
NACRES:
NA.22
PubChem Substance ID:
EC Number:
200-059-4
Beilstein/REAXYS Number:
1723081
MDL number:
产品名称
D-(-)-核糖, 98%
InChI key
PYMYPHUHKUWMLA-LMVFSUKVSA-N
InChI
1S/C5H10O5/c6-1-3(8)5(10)4(9)2-7/h1,3-5,7-10H,2H2/t3-,4+,5-/m0/s1
SMILES string
OC[C@@H](O)[C@@H](O)[C@@H](O)C([H])=O
assay
98%
optical activity
[α]20/D −19.7°, c = 4 in H2O
mp
88-92 °C (lit.)
Quality Level
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存储类别
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
法规信息
涉药品监管产品
此项目有
Xiang-Guo Li et al.
Chemical communications (Cambridge, England), 49(35), 3682-3684 (2013-03-29)
Peptide glycosylation with 5-deoxy-5-[(18)F]fluororibose was translated into preclinical settings. The novel (18)F-labeled Siglec-9 peptide was produced using an automated synthesis procedure. The (18)F-labeled Siglec-9 peptide showed favorable binding in the animal model of inflammation in vivo.
Anders Virtanen et al.
Critical reviews in biochemistry and molecular biology, 48(2), 192-209 (2013-03-19)
Deadenylation of eukaryotic mRNA is a mechanism critical for mRNA function by influencing mRNA turnover and efficiency of protein synthesis. Here, we review poly(A)-specific ribonuclease (PARN), which is one of the biochemically best characterized deadenylases. PARN is unique among the
Carine Baraguey et al.
Organic & biomolecular chemistry, 11(16), 2638-2647 (2013-03-05)
The pivaloyloxymethyl (PivOM) group is a biolabile 2'-O-ribose protection that is under development in a prodrug-based approach for siRNA applications. Besides an expected cellular uptake, nucleic acid sequences carrying PivOM showed also increased nuclease resistance and, in most cases, an
Thomas L Willett et al.
Bone, 52(2), 611-622 (2012-11-28)
Non-enzymatic glycation (NEG) and advanced glycation endproducts (AGEs) may contribute to bone fragility in various diseases, ageing, and other conditions by modifying bone collagen and causing degraded mechanical properties. In this study, we sought to further understand how collagen modification
Lusani Norah Vhangani et al.
Food chemistry, 137(1-4), 92-98 (2012-12-04)
Maillard reaction products (MRPs) were prepared from aqueous ribose-lysine (RL) and fructose-lysine (FL) model systems at pH 9, heated at 60, 80 and 120 °C for 15, 60 and 120 min. Browning intensity (BI) and pH reduction were monitored throughout
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