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Merck
CN

RDD023

蔗糖

anhydrous, free-flowing, Redi-Dri, ACS reagent

别名:

α-D-Glc-(1→2)-β-D-Fru, α-D-吡喃葡萄糖基β-D-呋喃果糖苷, β-D-果糖-α-D-吡喃葡萄糖苷, D(+)-蔗糖, 糖

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关于此项目

经验公式(希尔记法):
C12H22O11
化学文摘社编号:
分子量:
342.30
UNSPSC Code:
12352201
NACRES:
NA.21
PubChem Substance ID:
EC Number:
200-334-9
Beilstein/REAXYS Number:
90825
MDL number:
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产品名称

蔗糖, anhydrous, free-flowing, Redi-Dri, ACS reagent

InChI key

CZMRCDWAGMRECN-UGDNZRGBSA-N

InChI

1S/C12H22O11/c13-1-4-6(16)8(18)9(19)11(21-4)23-12(3-15)10(20)7(17)5(2-14)22-12/h4-11,13-20H,1-3H2/t4-,5-,6-,7-,8+,9-,10+,11-,12+/m1/s1

SMILES string

OC[C@H]1O[C@H](O[C@]2(CO)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@H](O)[C@@H](O)[C@@H]1O

grade

ACS reagent
anhydrous

product line

Redi-Dri

form

powder or crystals

optical activity

[α]25/D +66.3 to +66.8 °

quality

free-flowing

impurities

≤0.0008 meq/g Titratable acid
≤0.005% Insoluble matter
≤0.05% Invert sugar

ign. residue

≤0.01%

loss

≤0.03% loss on drying, 105°C

color

white

useful pH range

5.5-7 (25 °C, 342 g/L)

mp

185-187 °C (lit.)

solubility

water: soluble 100 mg/mL (opalescent solution)

anion traces

chloride (Cl-): ≤0.005%
sulfate, sulfite (as SO42-): ≤0.005%

cation traces

Fe: ≤5 ppm
heavy metals (as Pb): ≤5 ppm

Quality Level

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Other Notes

To gain a comprehensive understanding of our extensive range of Disaccharides for your research, we encourage you to visit our Carbohydrates Category page.

Legal Information

Redi-Dri is a trademark of Sigma-Aldrich Co. LLC

存储类别

11 - Combustible Solids

wgk

WGK 1

flash_point_f

Not applicable

flash_point_c

Not applicable

法规信息

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历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Qian Peng et al.
BMC plant biology, 20(1), 191-191 (2020-05-08)
Sugar content is an important determinant of fruit sweetness, but details on the complex molecular mechanism underlying fruit sugar accumulation remain scarce. Here, we report the role of sucrose transporter (SUT) family in regulating fruit sugar accumulation in apple. Gene-tagged

商品

Redi-Dri™ prevents hygroscopic powders, such as inorganic salts, from absorbing moisture and forming clumps, leaving the salts free-flowing every time.

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