1,2-Benzisothiazol-3(2H)-one-d4 - Names and Identifiers
1,2-Benzisothiazol-3(2H)-one-d4 - Physico-chemical Properties
Molecular Formula | C7H5NO3S
|
Molar Mass | 183.1845 |
Melting Point | >226°C (dec.) |
Solubility | Chloroform (Slightly), DMSO (Slightly), Methanol (Slightly) |
Appearance | Solid |
Color | White to Off-White |
Storage Condition | Refrigerator |
1,2-Benzisothiazol-3(2H)-one-d4 - Introduction
Saccharin-d4(Saccharin-d4), a sweetener with deuterium instead of hydrogen, has similar properties and chemical structure. It is a hydrogenated amino benzoic acid (Saccharin) part of the hydrogen atoms are replaced by deuterium.
The properties of Saccharin-d4 are similar to Saccharin. It is a white crystalline solid with a highly sweet taste and is soluble in water and alcohol solvents. Its chemical structure is stable and it is not easily affected by thermodynamics and chemical reactions under regular conditions.
Saccharin-d4 are mainly used as marker compounds, in chemical research and experiments, for tracing and tracking analysis. Due to its similar properties and structure, it can replace Saccharin as a sweetener for food and beverages. In addition, it can also be used in metabolic analysis in biomedical research and animal testing.
The preparation method of Saccharin-d4 can be achieved by deuteration reaction of Saccharin. A common method is to react Saccharin with a deuterium inhibitor (such as xenon aluminum fluoride, etc.) in an appropriate solvent, and replace some or all of the hydrogen atoms with deuterium by an exchange reaction.
In terms of safety, Saccharin-d4 is considered relatively safe under regular uses and experimental conditions. However, since it is a sweetener, long-term or excessive intake may have negative health effects. Therefore, proper safety operation and dosage control should be followed when using, and excessive intake should be avoided. When Saccharin-d4 are required, it is recommended to refer to relevant safety data and guidelines, as well as to implement appropriate protective measures and laboratory practices.
Last Update:2024-04-09 21:04:16