推荐产品
Agency
NF
Ph. Eur.
质量水平
管理合规性
FCC
产品线
EMPROVE® EXPERT
表单
solid
pH值(酸碱度)
5-7 (20 °C, 100 g/L in H2O)
mp
225-227 °C
应用
liquid formulation
parenterals
pharma/biopharma processes
pharmaceutical
储存温度
2-30°C
SMILES字符串
OC1C(C(C(C(C1O)O)O)O)O
InChI
1S/C6H12O6/c7-1-2(8)4(10)6(12)5(11)3(1)9/h1-12H
InChI key
CDAISMWEOUEBRE-UHFFFAOYSA-N
一般描述
Finding the right excipient that matches your needs as well as regulatory demands can be a complicated challenge in formulation. With our application know-how and regulatory expertise, we support you in every step of development, scale-up, and production.
As part of our EMPROVE® Program, our raw materials are offered with extensive documentation facilitating compliance of your pharma and biopharma product, full supply chain transparency and risk mitigation. Our SAFC® portfolio of high-quality products for biopharmaceutical and pharmaceutical formulation and production withstands strict quality control procedures and is produced according to applicable cGMP guidelines.
As part of our EMPROVE® Program, our raw materials are offered with extensive documentation facilitating compliance of your pharma and biopharma product, full supply chain transparency and risk mitigation. Our SAFC® portfolio of high-quality products for biopharmaceutical and pharmaceutical formulation and production withstands strict quality control procedures and is produced according to applicable cGMP guidelines.
应用
myo-Inositol Emprove® Essential is mainly used in highly regulated pharmaceutical applications.
法律信息
Emprove is a registered trademark of Merck KGaA, Darmstadt, Germany
SAFC is a registered trademark of Merck KGaA, Darmstadt, Germany
免责声明
The substance 1.04731 has no REACH registration because the only supported use is the use in medicinal products for human or veterinary use or in food or feedingstuffs according to article 2 of the REACH Regulation (EC) No 1907/2006.
储存分类代码
11 - Combustible Solids
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
商品
This article outlines critical factors in long-term stability of proteins, and how different stabilizers protect again mechanical and thermal stress.
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