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Merck
CN

1.18488

SAFC

N-乙酰-DL-色氨酸

greener alternative

EMPROVE® EXPERT, Ph. Eur., BP

制药生产

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About This Item

经验公式(希尔记法):
C13H14N2O3
CAS号:
分子量:
246.26
Beilstein:
89478
MDL编号:
UNSPSC代码:
12352209
EC索引号:
201-739-3

生物来源

synthetic

质量水平

Agency

BP
Ph. Eur.

产品线

EMPROVE® EXPERT

形式

crystalline

环保替代产品特性

Design for Energy Efficiency
Learn more about the Principles of Green Chemistry.

杂质

low in endotoxins

mp

204-206 °C (dec.) (lit.)

应用

liquid formulation
parenterals
pharma/biopharma processes

环保替代产品分类

储存温度

10-30°C

SMILES字符串

CC(=O)NC(Cc1c[nH]c2ccccc12)C(O)=O

InChI

1S/C13H14N2O3/c1-8(16)15-12(13(17)18)6-9-7-14-11-5-3-2-4-10(9)11/h2-5,7,12,14H,6H2,1H3,(H,15,16)(H,17,18)

InChI key

DZTHIGRZJZPRDV-UHFFFAOYSA-N

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一般描述

Finding theright excipient that matches your needs as well as regulatory demands can be acomplicated challenge in formulation. With our application know-how andregulatory expertise, we support you in every step of development, scale-up,and production.As part of our Emprove® Program, our raw materials are offeredwith extensive documentation facilitating compliance of your pharma andbiopharma product, full supply chain transparency and risk mitigation. OurSAFC® portfolio of high-quality products for biopharmaceutical andpharmaceutical formulation and production withstands strict quality controlprocedures and is produced according to applicable cGMP guidelines.
We are committed to bringing you Greener Alternative Products, which belongs to one of the four categories of greener alternatives . This product is a Design for Sustainability (DfS) developed product. Click here to view its DfS scorecard.

应用

N-Acetyl-D,L-Tryptophanis widely used as a stabilizer in blood derived therapeutics.Due to its lowmicrobial and endotoxin limits, N-Acetyl-DL-tryptophan Emprove® Expert issuitable for high-risk applications.

法律信息

Emprove is a registered trademark of Merck KGaA, Darmstadt, Germany

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储存分类代码

11 - Combustible Solids

WGK

WGK 2

闪点(°F)

Not applicable

闪点(°C)

Not applicable

法规信息

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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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