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Merck

A1028

8-Anilino-1-naphthalenesulfonic acid

≥97% purity (HPLC), powder

동의어(들):

N-Phenyl peri acid, ANS, ANSA

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크기 선택


제품정보 (DICE 배송 시 비용 별도)

Linear Formula:
C6H5NHC10H6SO3H
CAS 번호:
Molecular Weight:
299.34
NACRES:
NA.47
PubChem Substance ID:
UNSPSC Code:
12171500
MDL number:
Beilstein/REAXYS Number:
1843887
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제품 이름

8-Anilino-1-naphthalenesulfonic acid,

InChI

1S/C16H13NO3S/c18-21(19,20)15-11-5-7-12-6-4-10-14(16(12)15)17-13-8-2-1-3-9-13/h1-11,17H,(H,18,19,20)

SMILES string

OS(=O)(=O)c1cccc2cccc(Nc3ccccc3)c12

InChI key

FWEOQOXTVHGIFQ-UHFFFAOYSA-N

assay

≥97% (HPLC)

form

powder

composition

, <0.5% (solvent)

color

black, gray to dark green

mp

215-217 °C (dec.) (lit.)

solubility

DMF: 50 mg/mL

application(s)

diagnostic assay manufacturing
hematology
histology

storage temp.

room temp

Quality Level

Application

8-Anilino-1-naphthalenesulfonic acid (ANS) has been used to study the thermal aggregation of BSA (bovine serum albumin).

Biochem/physiol Actions

8-Anilino-1-naphthalenesulfonic acid (ANS) is an important dye which is used to study the intermediate states in the folding/unfolding pathways of proteins. It is also useful to check the conformational changes involved with the aggregation of proteins. ANS is nonfluorescent in the aqueous solution, however, it fluoresces strongly upon binding to BSA (bovine serum albumin) and denatured proteins. It is used for the detection of albumin in the serum. ANS mainly interacts with the solvent exposed nonpolar (hydrophobic) sites.

저장 등급

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable


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문서 라이브러리에서 최근에 구매한 제품에 대한 문서를 찾아보세요.

문서 라이브러리 방문

Thermal aggregation of glycated bovine serum albumin.
Rondeau P, et al.
Biochimica et Biophysica Acta, 1804, 789-789 (2010)
Thermal aggregation of bovine serum albumin at different pH: comparison with human serum albumin.
Vetri V, et al.
European Biophysics Journal, 36, 717-717 (2007)
Uversky VN and Permiakov EA
Methods in Protein Structure and Stability Analysis (2007)
Lauren E Schrock et al.
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Nannan Chen et al.
Journal of agricultural and food chemistry, 62(39), 9553-9561 (2014-09-03)
In this study, we examined the possibility of preparing stable soy protein nanogels by simply heating homogeneous soy protein dispersion. The protein nanogels formed were characterized by z-average hydrodynamic diameter, polydispersity index, turbidity, ζ-potential, morphology, and their stability to pH

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