Molecular Formula | C6H13NO5 |
Molar Mass | 179.17 |
Density | 1.05g/mLat 20°C |
Melting Point | 186-188°C (dec.) |
Boling Point | 311.69°C (rough estimate) |
Flash Point | 256.7°C |
Water Solubility | soluble |
Solubility | H2O: 4M at20°C, clear, colorless |
Vapor Presure | 3.92E-12mmHg at 25°C |
Appearance | crystalline |
Color | clear colorless (40% (w/w) in H2O) solution |
Odor | Odorless |
Merck | 14,9651 |
BRN | 1937804 |
pKa | 8.1(at 25℃) |
PH | 4.0-6.0 (1M in H2O) |
Storage Condition | Keep in dark place,Inert atmosphere,Room temperature |
Stability | Stable. |
Refractive Index | 1.4240 (estimate) |
Use | Estrogen, with antioxidant activity |
Hazard Symbols | Xi - Irritant |
Risk Codes | 36/37/38 - Irritating to eyes, respiratory system and skin. |
Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36 - Wear suitable protective clothing. S36/37/39 - Wear suitable protective clothing, gloves and eye/face protection. |
WGK Germany | 3 |
FLUKA BRAND F CODES | 3 |
TSCA | Yes |
HS Code | 29052900 |
Reference Show more | 1. Zhang Jinshun, Gu Depin, Hu Lizhen, et al. Effects of alfalfa on the activity and expression of inflammation related genes of bovine mammary epithelial cells stimulated by lipopolysaccharide in vitro [J]. Chinese Journal of Animal Nutrition, 2018, 030(002):641-648. 2. Yang Huasheng, Tan Lixia, Wu Weigang, etc. Study on the dynamic changes of effective and ineffective components in the process of wheat malt frying [J]. Chinese Journal of Traditional Chinese Medicine, 2016, 24 (23):438-4388. 3. [IF = 7.514] Chu-Yang Wang et al."Isolation of wheat mutants with higher grain phenolics to enhance anti-oxidant potential." Food Chem. 2020 Jan;303:125363 |
use | used as a biological buffer component to separate low molecular weight peptides conventional pH buffer conventional pH buffer, commonly used to prepare concentrated glue |
EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |