1.07430
L-Proline
EMPROVE® EXPERT Ph Eur,JP,USP
Fabricación farmacéutica
Sinónimos:
L-Proline, Pro
About This Item
Productos recomendados
agency
JP
Ph. Eur.
USP
Quality Level
product line
EMPROVE® EXPERT
potency
>5110 mg/kg LD50, oral (Rat)
pH
5-7 (20 °C, 100 g/L in H2O)
mp
220-222 °C (decomposition)
solubility
1500 g/L
density
1.35-1.38 g/cm3 at 25 °C
bulk density
500 kg/m3
application(s)
parenterals
storage temp.
2-30°C
InChI
1S/C5H9NO2/c7-5(8)4-2-1-3-6-4/h4,6H,1-3H2,(H,7,8)
InChI key
ONIBWKKTOPOVIA-UHFFFAOYSA-N
General description
M-Clarity Program
As part of our EMPROVE® Program, our raw materials are offered with EMPROVE® Dossiers which provide comprehensive, up-to-date documentation to help you navigate regulatory challenges, manage risks, and improve your manufacturing processes.
Our comprehensive portfolio of upstream process chemicals not only provides biopharmaceutical manufacturers with high-quality raw materials for production of classical and novel therapies, but also helps them get to market faster and simplify regulatory challenges. Trust us to deliver supply chain transparency and reliable sourcing around the globe, streamlining your product qualification with best-in-class regulatory support and service.
Analysis Note
Legal Information
Storage Class
13 - Non Combustible Solids
wgk_germany
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
Certificados de análisis (COA)
Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»
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Artículos
This article outlines critical factors in long-term stability of proteins, and how different stabilizers protect again mechanical and thermal stress.
This article outlines critical factors in long-term stability of proteins, and how different stabilizers protect again mechanical and thermal stress.
This article outlines critical factors in long-term stability of proteins, and how different stabilizers protect again mechanical and thermal stress.
This article outlines critical factors in long-term stability of proteins, and how different stabilizers protect again mechanical and thermal stress.
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