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48280

D-(+)-Galacturonic acid monohydrate

≥97% (titration)

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About This Item

Empirical Formula (Hill Notation):
C6H10O7 · H2O
CAS Number:
91510-62-2
Molecular Weight:
212.15
UNSPSC Code:
12352106
NACRES:
NA.22
PubChem Substance ID:
329757364
EC Number:
211-682-6
Beilstein/REAXYS Number:
1727087
MDL number:
MFCD00071585
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Quality Level

200

assay

≥97% (titration)

form

solid

optical activity

[α]20/D +53±2°, 5 hr, c = 10% in H2O

impurities

5-12% water

color

white to off-white

SMILES string

O.OC1O[C@@H]([C@H](O)[C@H](O)[C@H]1O)C(O)=O

InChI

1S/C6H10O7.H2O/c7-1-2(8)4(5(10)11)13-6(12)3(1)9;/h1-4,6-9,12H,(H,10,11);1H2/t1-,2+,3+,4-,6?;/m0./s1

InChI key

BGHPCEJXDOGRGW-KSSASCOMSA-N

Other Notes

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

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Storage Class

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

48280-VAR-F: + 48280-BULK-F: + 48280-5G-F: + 48280-25G-F:

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Certificates of Analysis (COA)

Lot/Batch Number
BCCP1670
BCCN3138
BCCL8416
BCCM2403
BCCK4318

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Lissa Davis et al.
Journal of food science, 83(7), 1921-1932 (2018-06-16)
Blueberry pomace (BP) and cranberry pomace (CP) are good sources of dietary fiber and phenolics. This study aimed to develop berry fruit pomace (FP)-fortified specialty mustard with elevated bioactive compounds and ascertain consumer acceptance of a new product. Wet BP
Nikita V Penkov
International journal of molecular sciences, 22(21) (2021-11-14)
Despite more than a century of research on the hydration of biomolecules, the hydration of carbohydrates is insufficiently studied. An approach to studying dynamic hydration shells of carbohydrates in aqueous solutions based on terahertz time-domain spectroscopy assay is developed in
Mitra Arjmandi et al.
Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 23(1), 36-45 (2016-06-28)
The effect of a pasteurization treatment at 90 ± 2 ℃ for 35 s provided by continuous microwave under different doses (low power/long time and high power/short time) or conventional pasteurization on the quality of orange-colored smoothies and their changes throughout 45 days of
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