73960
D-Galacturonic acid sodium salt
≥95.0% (T)
Synonym(s):
Sodium D-galacturonate
Sign In to View Organizational & Contract Pricing.
Select a Size
About This Item
Empirical Formula (Hill Notation):
C6H9NaO7
CAS Number:
Molecular Weight:
216.12
NACRES:
NA.22
PubChem Substance ID:
UNSPSC Code:
12352201
MDL number:
InChI
1S/C6H10O7.Na/c7-1-2(8)4(5(10)11)13-6(12)3(1)9;/h1-4,6-9,12H,(H,10,11);/q;+1/p-1/t1-,2+,3+,4-,6?;/m0./s1
SMILES string
[Na+].OC1O[C@@H]([C@H](O)[C@H](O)[C@H]1O)C([O-])=O
InChI key
MSXHSNHNTORCAW-KSSASCOMSA-M
biological source
plant
assay
≥95.0% (T)
form
powder or crystals
optical activity
[α]/D +36.5±2°, 5 hr, c = 10% in H2O
Quality Level
Storage Class
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
Choose from one of the most recent versions:
Already Own This Product?
Find documentation for the products that you have recently purchased in the Document Library.
Hayato Tokumoto et al.
Bioresource technology, 126, 13-17 (2012-10-18)
High-loading glycerol containing slight amounts of five different monosaccharides was inoculated with seed sludge obtained from a methane fermentation reactor. The use of different monosaccharides as fermentation promoters resulted in changes in fermentation types; in particular, glucose induced the formation
Zafer Dallal Bashi et al.
Canadian journal of microbiology, 58(5), 605-616 (2012-04-25)
Sclerotinia sclerotiorum releases hydrolytic enzymes that sequentially degrade the plant cuticle, middle lamellae, and primary and secondary cell walls. The cuticle was found to be a barrier to S. sclerotiorum infection, as leaves stripped of epicuticular wax were more rapidly
S Rasul et al.
Plant, cell & environment, 35(8), 1483-1499 (2012-03-08)
Nitric oxide (NO) regulates a wide range of plant processes from development to environmental adaptation. In this study, we investigated the production and/or function of NO in Arabidopsis thaliana leaf discs and plants elicited by oligogalacturonides (OGs) and challenged with
Chatchaya Onumpai et al.
Applied and environmental microbiology, 77(16), 5747-5754 (2011-07-05)
To evaluate the fermentation properties of oligosaccharides derived from pectins and their parent polysaccharides, a 5-ml-working-volume, pH- and temperature-controlled fermentor was tested. Six pectic oligosaccharides representing specific substructures found within pectins were prepared. These consisted of oligogalacturonides (average degrees of
Sang-Ho Yoo et al.
Journal of food science, 77(11), C1169-C1173 (2012-10-31)
To improve extraction yield of pumpkin pectin, microwave heating was adopted in this study. Using hot acid extraction, pumpkin pectin yield decreased from 5.7% to 1.0% as pH increased from pH 1.0 to 2.0. At pH 2.5, no pectin was
Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.
Contact Technical Service