White crystal or crystalline powder, no odor, with sweet taste. Soluble in water (16.5%, 25℃), insoluble in ether or acetone. The decomposition temperature is 297℃>, mp233℃, isoelectric point 5.79, pka-COOH=2.34, Pka-NH3=9.60, [α]25D+14.Chemicalbook6 (C=0.5~2.0g/ml, 5mol/LHCl). L-alanine is a non-essential amino acid in the human body, which is formed by transferring the amino group of glycine to pyruvic acid in vivo. In the glucose-alanine cycle, low blood ammonia levels are maintained. Alanine is an excellent transporter of nitrogen in the blood. It is also an effective glycogenic amino acid. Welcome to buy L-Alanine CAS 56-41-7 from us.
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Product Name |
L-Alanine |
||
Formula |
C3H7NO2 |
Molecular Weight |
89.09 |
CAS NO. |
56-41-7 |
Quantity |
500KG |
Items |
Specification |
Results |
Appearance |
White to beige Crystalline Powder or Crystals |
Conforms |
Assay |
≥99% |
Conforms |
melting point |
314.5 °C |
Conforms |
density |
1,432 g/cm3 |
Conforms |
CONCLUSION |
The result conform with standard |
Synonym:Methyl4-broMoMethylbenzoato;Methyl4-(broMoMethyl)benzoate98%;4-broMineMethylbenzoicacidMethylester;p-(Methoxycarbonyl)benzylbromide;ALChemicalbookPHA-BROMO-P-TOLUICACIDMETHYLESTER;4-(BROMOMETHYL)BENZOICACIDMETHYLESTER;METHYLP-(BROMOMETHYL)BENZOATE;Methyl-4-[Bromomethyl]Benzoate98%
CAS: 56-41-7
Molecular formula: C3H7NO2
Molecular weight: 89.09
EINECS: 200-273-8
Storage conditions:2-8°C
Shelf life:2 years
nutritional supplements. It is a non-essential amino acid, which is the most abundant amino acid in the blood and has an important physiological role. Flavoring enhancer. For unfermented products, synthetic sake, compound Chemicalbook sweeteners, etc., it has obvious synergistic effect, and the dosage is generally 0.01% to 0.03%. Heating reaction with sugar (amino-carbonyl reaction) can generate special aroma substances.
This product is the raw material for the manufacture of vitamin B6, synthetic calcium pantothenate and other organic compounds. Adding it to food can enhance the flavoring effect of chemical seasonings, improve the taste of sweeteners and the sour taste of Chemicalbook organic acid, improve the quality of alcoholic beverages, prevent oil oxidation and improve the flavor of dipped foods. It can also be used as a biochemical reagent for biochemical and microbial research.