Name | 1-O-octyl-β-D-glucopyranoside |
Synonyms | N-OCTYL GLUCOSIDE N-OCTYL-BETA-D-GLC octyl hexopyranoside N-OCTYL-B-D-GLUCOSIDE n-octyl-á-d-glucoside Octyl-β-D-Glucopyranose N-OCTYL-BETA-D-GLUCOSIDE Octyl beta-glucopyranoside n-octyl-á-d-glucopyranoside Octyl beta-D-glucopyranoside Octyl-Beta-D-Glucopyranoside beta-D-Glucopyranoside, octyl 1-O-octyl-β-D-glucopyranoside Octyl .beta.-D-glucopyranoside N-OCTYL-BETA-D-GLUCOPYRANOSIDE 1-O-Octyl-beta-D-glucopyranose n-Octyl beta-D-Glucopyranoside .beta.-D-Glucopyranoside, octyl |
CAS | 29836-26-8 |
EINECS | 249-887-8 |
InChI | InChI=1/C14H28O6/c1-2-3-4-5-6-7-8-19-14-13(18)12(17)11(16)10(9-15)20-14/h10-18H,2-9H2,1H3 |
InChIKey | HEGSGKPQLMEBJL-QNOVJUQQSA-N |
Molecular Formula | C14H28O6 |
Molar Mass | 292.37 |
Density | 1.0869 (rough estimate) |
Melting Point | 105 °C |
Boling Point | 354.3°C (rough estimate) |
Specific Rotation(α) | -32 º (c=5, water) |
Flash Point | 228.4°C |
Water Solubility | 3 g/10 mL |
Solubility | 1g/10ml water |
Vapor Presure | 3.72E-10mmHg at 25°C |
Appearance | Crystalline Powder and Chunks |
Color | White |
Merck | 14,6767 |
BRN | 84118 |
pKa | 12.95±0.70(Predicted) |
Storage Condition | -20°C |
Stability | Hygroscopic |
Sensitive | Hygroscopic |
Refractive Index | -27 ° (C=1, MeOH) |
MDL | MFCD00063288 |
Use | Non-ionic, dialysable detergent for dissolving and separating membrane proteins. Can increase the solubility of protein on 2D gel. |
Risk Codes | 36/37/38 - Irritating to eyes, respiratory system and skin. |
Safety Description | 24/25 - Avoid contact with skin and eyes. |
WGK Germany | 3 |
HS Code | 29400090 |
Reference Show more | Li Aihua, Wang Xingjie, Liu Hao, et al. Effect of yeast extracellular enzyme treatment on the formation of ethyl octanoate and phenylethyl acetate during simulated grape juice fermentation [J]. Journal of Food Science and Technology, 37(4). |
EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
use | non-ionic dialysable detergent commonly used to dissolve and separate membrane proteins can improve the resolution of proteins in 2D gels. |