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Merck

A1028

Sigma-Aldrich

8-Anilino-1-naphthalenesulfonic acid

≥97% purity (HPLC), powder

Sinónimos:

N-Phenyl peri acid, ANS, ANSA

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About This Item

Fórmula lineal:
C6H5NHC10H6SO3H
Número de CAS:
Peso molecular:
299.34
Beilstein:
1843887
Número MDL:
Código UNSPSC:
12171500
ID de la sustancia en PubChem:
NACRES:
NA.47

product name

8-Anilino-1-naphthalenesulfonic acid,

Análisis

≥97% (HPLC)

Nivel de calidad

formulario

powder

composición

, <0.5% (solvent)

color

black
gray to dark green

mp

215-217 °C (dec.) (lit.)

solubilidad

DMF: 50 mg/mL

aplicaciones

diagnostic assay manufacturing
hematology
histology

temp. de almacenamiento

room temp

cadena SMILES

OS(=O)(=O)c1cccc2cccc(Nc3ccccc3)c12

InChI

1S/C16H13NO3S/c18-21(19,20)15-11-5-7-12-6-4-10-14(16(12)15)17-13-8-2-1-3-9-13/h1-11,17H,(H,18,19,20)

Clave InChI

FWEOQOXTVHGIFQ-UHFFFAOYSA-N

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Categorías relacionadas

Aplicación

8-Anilino-1-naphthalenesulfonic acid (ANS) has been used to study the thermal aggregation of BSA (bovine serum albumin).

Acciones bioquímicas o fisiológicas

8-Anilino-1-naphthalenesulfonic acid (ANS) is an important dye which is used to study the intermediate states in the folding/unfolding pathways of proteins. It is also useful to check the conformational changes involved with the aggregation of proteins. ANS is nonfluorescent in the aqueous solution, however, it fluoresces strongly upon binding to BSA (bovine serum albumin) and denatured proteins. It is used for the detection of albumin in the serum. ANS mainly interacts with the solvent exposed nonpolar (hydrophobic) sites.

Código de clase de almacenamiento

11 - Combustible Solids

Clase de riesgo para el agua (WGK)

WGK 3

Punto de inflamabilidad (°F)

Not applicable

Punto de inflamabilidad (°C)

Not applicable


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Thermal aggregation of glycated bovine serum albumin.
Rondeau P, et al.
Biochimica et Biophysica Acta, 1804, 789-789 (2010)
Uversky VN and Permiakov EA
Methods in Protein Structure and Stability Analysis (2007)
Thermal aggregation of bovine serum albumin at different pH: comparison with human serum albumin.
Vetri V, et al.
European Biophysics Journal, 36, 717-717 (2007)
Lauren E Schrock et al.
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Journal of agricultural and food chemistry, 62(39), 9553-9561 (2014-09-03)
In this study, we examined the possibility of preparing stable soy protein nanogels by simply heating homogeneous soy protein dispersion. The protein nanogels formed were characterized by z-average hydrodynamic diameter, polydispersity index, turbidity, ζ-potential, morphology, and their stability to pH

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