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Merck

C7880

L-cisteína hydrochloride monohydrate

≥98% (TLC)

Sinónimos:

L-Cysteine hydrochloride hydrate (1:1:1)

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About This Item

Fórmula lineal:
HSCH2CH(NH2)COOH · HCl · H2O
Número CAS:
7048-04-6
Peso molecular:
175.63
NACRES:
NA.26
PubChem Substance ID:
24892992
eCl@ss:
32160406
UNSPSC Code:
12352209
EC Number:
200-157-7
MDL number:
MFCD00065606
Beilstein/REAXYS Number:
5158059

Nombre del producto

L-cisteína hydrochloride monohydrate, reagent grade, ≥98% (TLC)

InChI key

QIJRTFXNRTXDIP-JIZZDEOASA-N

InChI

1S/C3H7NO2S.ClH.H2O/c4-2(1-7)3(5)6;;/h2,7H,1,4H2,(H,5,6);1H;1H2/t2-;;/m0../s1

SMILES string

O.Cl.N[C@@H](CS)C(O)=O

grade

reagent grade

assay

≥98% (TLC)

form

powder

color

white

application(s)

cell analysis
peptide synthesis

Quality Level

200

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Categorías relacionadas

Biochem/physiol Actions

Antagonista del receptor glutamatérgico NMDA.

Application

L-Cysteine hydrochloride monohydrate has been used in a protocol for the separation of dorsal root ganglion neurons (DRGs). It has also been used in a study to examine its effect as an inhibitor in preventing enzymatic browning in apples.

General description

L-Cysteine hydrochloride monohydrate (LCHCMH) is a water soluble salt of the non-essential amino acid, L-cysteine. It is widely employed in the medicine industry. The thermodynamic features of a solution of LCHCMH in water have been reported. It crystallizes in the orthorhombic system with space group P212121. Its nonlinear optical (NLO) property has been investigated in a single crystal grown by unidirectional Sankaranarayanan-Ramasamy (SR) technique.

Clase de almacenamiento

11 - Combustible Solids

wgk

WGK 1

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

dust mask type N95 (US), Eyeshields, Gloves

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Certificados de análisis (COA)

Lot/Batch Number
0000522038
0000522038
0000510856
0000510856
0000503135

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Sarah J Z Hansen et al.
Frontiers in microbiology, 10, 3025-3025 (2020-02-11)
Traditional microbiological enumeration methods have long been employed as the standard evaluation procedure for probiotic microorganisms. These methods are labor intensive, have long-time to results and inherently have a high degree of variability - up to 35%. As clinical probiotic
Danianni Marinho Zardo et al.
International journal of food sciences and nutrition, 64(5), 611-620 (2013-01-31)
This study evaluated the phenols of the Gala, Fuji and Golden Delicious varieties, which make up 95% of Brazilian production. The phenolic profiles (whole fruit) were determined by high pressure liquid chromatography, total phenols were determined using the Folin-Ciocalteau method
Unidirectional growth of L-cysteine hydrochloride monohydrate: first time observation as nonlinear optical material and its characterization.
Bhagavannarayana G, et al.
J. Appl. Cryst., 43(4), 710-715 (2010)
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