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Merck

G7513

L-Glutamina solution

200 mM, solution, sterile-filtered, BioXtra, suitable for cell culture

Sinónimos:

Glavamin, Levoglutamide

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About This Item

Número CAS:
MDL number:
UNSPSC Code:
12352209
PubChem Substance ID:
EC Number:
200-292-1
NACRES:
NA.75

Nombre del producto

L-Glutamina solution, 200 mM, solution, sterile-filtered, BioXtra, suitable for cell culture

InChI

1S/C5H10N2O3/c6-3(5(9)10)1-2-4(7)8/h3H,1-2,6H2,(H2,7,8)(H,9,10)/t3-/m0/s1

InChI key

ZDXPYRJPNDTMRX-VKHMYHEASA-N

SMILES string

N[C@@H](CCC(N)=O)C(O)=O

sterility

sterile-filtered

product line

BioXtra

form

solution

concentration

200 mM

technique(s)

cell culture | mammalian: suitable

impurities

endotoxin, tested

shipped in

dry ice

storage temp.

−20°C

Quality Level

Gene Information

rat ... Ggt1(116568)

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Application

La L-glutamina es un aminoácido esencial que es un componente crucial de los medios de cultivo donde actúa como una fuente importante de energía para las células en cultivo. El rendimiento celular óptimo normalmente requiere el enriquecimiento de los medios con L-glutamina antes de su uso.

General description

La L-glutamina es un aminoácido esencial que es un componente crucial de los medios de cultivo donde actúa como una fuente importante de energía para las células en cultivo. La L-glutamina es muy estable en forma de polvo seco y de disolución congelada. En los medios líquidos o las disoluciones de reserva, sin embargo, la L-glutamina se degrada con relativa rapidez. El rendimiento celular óptimo normalmente requiere el enriquecimiento de los medios con L-glutamina antes de su uso.

Preparation Note

Se preparan en agua de calidad para cultivo celular.

Clase de almacenamiento

12 - Non Combustible Liquids

flash_point_f

Not applicable

flash_point_c

Not applicable


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Certificados de análisis (COA)

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  1. Which document(s) contains shelf-life or expiration date information for a given product?

    If available for a given product, the recommended re-test date or the expiration date can be found on the Certificate of Analysis.

  2. How do I get lot-specific information or a Certificate of Analysis?

    The lot specific COA document can be found by entering the lot number above under the "Documents" section.

  3. How do I find price and availability?

    There are several ways to find pricing and availability for our products. Once you log onto our website, you will find the price and availability displayed on the product detail page. You can contact any of our Customer Sales and Service offices to receive a quote.  USA customers:  1-800-325-3010 or view local office numbers.

  4. What is the Department of Transportation shipping information for this product?

    Transportation information can be found in Section 14 of the product's (M)SDS.To access the shipping information for this material, use the link on the product detail page for the product. 

  5. Is the molecular weight of L-Glutamine 146.14 or 146.15? The label information changed.

    Based on a molecular formula of C5H10N2O3, the molecular weight to seven significant figures is 146.1456. Over the years, this value may have been reported in Sigma-Aldrich documentation or on labels as either 146.15 (by rounding up) or 146.14 (by truncation). The material itself has not changed.

  6. Why is there a precipitate in the 200 mM L-glutamine solution, products G7513 and G2150, after thawing at room temperature?

    L-Glutamine, 200 mM solution, tends to precipitate in solution when chilled.  After thawing, it will be an opalescent solution.  If allowed to settle, there can be some crystalline insolubles at the bottom of the bottle.The product should be warmed to 37°C for complete solubilization.  To limit the number of times the product needs to be warmed to 37°C, the product can be divided into working aliquots which are stored at -20°C and used as needed.  This will expose the product to the minimal amount of warming cycles.  

  7. My question is not addressed here, how can I contact Technical Service for assistance?

    Ask a Scientist here.

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