모든 사진(1)
About This Item
Linear Formula:
HO2CCH(OH)CH(OH)CO2H
CAS Number:
Molecular Weight:
150.09
Beilstein:
1725145
EC Number:
MDL number:
UNSPSC 코드:
12352300
PubChem Substance ID:
추천 제품
설명
synthetic
분석
99%
광학 활성
[α]20/D −12°, c = 20 in H2O
광학 순도
ee: 97% (GLC)
mp
172-174 °C (lit.)
SMILES string
O[C@@H]([C@H](O)C(O)=O)C(O)=O
InChI
1S/C4H6O6/c5-1(3(7)8)2(6)4(9)10/h1-2,5-6H,(H,7,8)(H,9,10)/t1-,2-/m0/s1
InChI key
FEWJPZIEWOKRBE-LWMBPPNESA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
애플리케이션
D-(-)-Tartaric acid may be used in the preparation of enantiospecific homochiral cis-4-formyl β-lactams. It may also be used as a starting material in the synthesis of D-erythro-sphingosine and L-lyxo-phytosphingosine.
기타 정보
Unnatural isomer
교체됨
신호어
Danger
유해 및 위험 성명서
예방조치 성명서
Hazard Classifications
Eye Dam. 1
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
개인 보호 장비
dust mask type N95 (US), Eyeshields, Gloves
시험 성적서(COA)
제품의 로트/배치 번호를 입력하여 시험 성적서(COA)을 검색하십시오. 로트 및 배치 번호는 제품 라벨에 있는 ‘로트’ 또는 ‘배치’라는 용어 뒤에서 찾을 수 있습니다.
이미 열람한 고객
An alternative synthesis of d-erythro-sphingosine and l-lyxo-phytosphingosine.
Nakamura T and Shiozaki M.
Tetrahedron Letters, 40(51), 9063-9064 (1999)
Efficient Asymmetric Synthesis of cis-4-Formyl-?-Lactams from L-(+)-Tartaric Acid.
Jayaraman M, et al.
The Journal of Organic Chemistry, 59(4), 932-934 (1994)
Hyo-Hee Kim et al.
Food science and biotechnology, 26(5), 1343-1347 (2018-09-29)
Isomalto-oligosaccharide (IMO) syrup was prepared from organic rice, in which Lactobacillus plantarum as a starter was inoculated to raise its purity and also produce a fermented rice beverage. Of the five strains of lactic acid bacteria tested, L. plantarum was
J B Olivato et al.
Carbohydrate polymers, 92(2), 1705-1710 (2013-02-13)
Tartaric acid (TA), a dicarboxylic acid, can act as a compatibiliser in starch/polyester blends. A mixture design was proposed to evaluate the effect of TA on the properties of starch/poly (butylene adipate co-terephthalate) (PBAT) blown films plasticised with glycerol. The
Mrinal Kanti Bain et al.
Carbohydrate polymers, 91(2), 529-536 (2012-11-06)
Gelation temperature of MC was reduced from 59°C to 54°C with the addition of 10% PEG. Sodium tartrate (NaT) and sodium citrate (NaC) were added to the MC-PEG solution to further reduce the gelation temperature close to physiological temperature. Different
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