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P3755

6-Propyl-2-Thiouracil

≥99% (HPLC), powder

Synonym(e):

2,3-Dihydro-6-propyl-2-thioxo-4(1H)-pyrimidinon, 4-Hydroxy-2-mercapto-6-propyl-pyrimidin

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€ 57,30

25 G

€ 104,00

100 G

€ 309,00

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Über diesen Artikel

Empirische Formel (Hill-System):
C7H10N2OS
CAS-Nummer:
51-52-5
Molekulargewicht:
170.23
NACRES:
NA.51
PubChem Substance ID:
24898446
UNSPSC Code:
41106305
EC Number:
200-103-2
MDL number:
MFCD00006041
Beilstein/REAXYS Number:
130039
Assay:
≥99% (HPLC)
Form:
powder
Solubility:
10% NH3: 100 mg/mL, clear to slightly hazy, colorless to faintly yellow

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Produktname

6-Propyl-2-Thiouracil, enzyme inhibitor

InChI key

KNAHARQHSZJURB-UHFFFAOYSA-N

InChI

1S/C7H10N2OS/c1-2-3-5-4-6(10)9-7(11)8-5/h4H,2-3H2,1H3,(H2,8,9,10,11)

SMILES string

CCCC1=CC(=O)NC(=S)N1

Quality Level

200

Gene Information

human ... DIO1(1733), TPO(7173)

assay

≥99% (HPLC)

form

powder

mp

218-220 °C (lit.)

solubility

10% NH3: 100 mg/mL, clear to slightly hazy, colorless to faintly yellow

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Dieser Artikel
46698P37000001578000
6-Propyl-2-thiouracil enzyme inhibitor

Sigma-Aldrich

P3755

6-Propyl-2-thiouracil

6-Propyl-2-thiouracil VETRANAL®, analytical standard

Supelco

46698

6-Propyl-2-thiouracil

Propylthiouracil European Pharmacopoeia (EP) Reference Standard

P3700000

Propylthiouracil

Propylthiouracil United States Pharmacopeia (USP) Reference Standard

USP

1578000

Propylthiouracil

Quality Level

200

Quality Level

200

Quality Level

-

Quality Level

-

assay

≥99% (HPLC)

assay

-

assay

-

assay

-

form

powder

form

-

form

-

form

-

solubility

10% NH3: 100 mg/mL, clear to slightly hazy, colorless to faintly yellow

solubility

-

solubility

-

solubility

-

mp

218-220 °C (lit.)

mp

218-220 °C (lit.)

mp

218-220 °C (lit.)

mp

218-220 °C (lit.)

description

enzyme inhibitor

description

enzyme inhibitor

description

enzyme inhibitor

description

enzyme inhibitor

General description

6-Propyl-2-thiouracil or 6-n-Propylthiouracil (PROP) is a compound with a bitter taste.[1]

Application

6-Propyl-2-thiouracil (PROP) has been used to impregnate on disk for PROP taster status studies for sensory characterization in a defined human sample group.[1][2] It has been used as a screening agent for testing the intensity of taste by labeled magnitude scale (LMS).[3]
6-Propyl-2-thiouracil is a thyreostatic (thyroid hormone) agent that may be used as a reference material in thyreostatic drug separation and detection technologies such as capillary electrophoresis, high performance liquid chromatography (HPLC), or gas chromatography.

Biochem/physiol Actions

6-Propyl-2-thiouracil (6-PTU), a potential inhibitor of D1 iodothyronine deiodinase, is involved in the deiodination of iodothyronines. It is an uncompetitive inhibitor of iodothyronine substrates.

pictograms

Health hazardExclamation mark
GHS08,GHS07

signalword

Warning

hcodes

H302,H351

Hazard Classifications

Acute Tox. 4 Oral - Carc. 2

Lagerklasse

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type P3 (EN 143) respirator cartridges

Hier finden Sie alle aktuellen Versionen:

Analysenzertifikate (COA)

Lot/Batch Number
BCCN3339
BCCF6848
BCBR8708V
BCBM4329V
BCBK5232V

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Die Dokumentenbibliothek aufrufen

Ran Tao et al.
Foods (Basel, Switzerland), 9(8) (2020-08-06)
Rebaudioside (Reb) D and M are the recent focus of the food industry to address the bitter taste challenge of Reb A, which is the most commonly used steviol glycoside in natural sweetener stevia. This study evaluated the sensory characteristics
Characterization of recombinant Xenopus laevis type I iodothyronine deiodinase: substitution of a proline residue in the catalytic center by serine (Pro132Ser) restores sensitivity to 6-propyl-2-thiouracil
Kuiper George GJM, et al.
Endocrinology, 147(7), 3519-3529 (2006)
Adiposity in middle-aged women is associated with genetic taste blindness to 6-n-propylthiouracil
Goldstein G L, et al.
Obesity Research, 13(6), 1017-1023 (2005)
Tyler S Allison et al.
PloS one, 15(8), e0237142-e0237142 (2020-08-09)
Electrical stimulation of nerve endings in the tongue can be used to communicate information to users and has been shown to be highly effective in sensory substitution applications. The anterior tip of the tongue has very small somatosensory receptive fields
Neeta Y Yousaf et al.
Nutrients, 12(9) (2020-09-25)
Astringency is a complex oral sensation, commonly experienced when dietary polyphenols interact with salivary proteins. Most astringent stimuli alter protein levels, which then require time to be replenished. Although it is standard practice in astringency research to provide breaks in
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Product Information Sheet - P3755

Product Information Sheet

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