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H7877

Sigma-Aldrich

Serotonin hydrogenoxalate

powder

Synonym(s):

3-(2-Aminoethyl)-5-hydroxyindole hydrogenoxalate, 5-HT, 5-Hydroxytryptamine hydrogenoxalate

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About This Item

Empirical Formula (Hill Notation):
C10H12N2O · C2H2O4
CAS Number:
3036-16-6
Molecular Weight:
266.25
Beilstein/REAXYS Number:
3792887
EC Number:
221-233-6
MDL number:
MFCD00043257
UNSPSC Code:
12352202
PubChem Substance ID:
24895809

form

powder

storage temp.

2-8°C

SMILES string

OC(=O)C(O)=O.NCCc1c[nH]c2ccc(O)cc12

InChI

1S/C10H12N2O.C2H2O4/c11-4-3-7-6-12-10-2-1-8(13)5-9(7)10;3-1(4)2(5)6/h1-2,5-6,12-13H,3-4,11H2;(H,3,4)(H,5,6)

InChI key

VTBOICJSERLVPD-UHFFFAOYSA-N

Gene Information

human ... HTR3A(3359)

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Application

Serotonin hydrogenoxalate has been used to study serotonin-mediated release of catecholamine from the chromaffin tissue of the atlantic hagfish (Myxine glutinosa L.).

Biochem/physiol Actions

Neurotransmitter.

Packaging

Bottomless glass bottle. Contents are inside inserted fused cone.

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

Acute Tox. 4 Dermal - Acute Tox. 4 Oral

Storage Class

11 - Combustible Solids

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Bernier et al.
The Journal of experimental biology, 199(Pt 11), 2485-2497 (1996-01-01)
An in situ saline-perfused systemic heart/posterior cardinal vein preparation of the Atlantic hagfish (Myxine glutinosa) was used to assess (1) the ability of the chromaffin tissue to release catecholamines in response to adrenocorticotropic hormone (ACTH; 7.5 i.u. kg-1), serotonin (250
Hitoshi Aonuma et al.
Neurobiology of learning and memory, 141, 189-198 (2017-04-30)
The pond snail Lymnaea stagnalis is capable of learning taste aversion by pairing presentations of a sucrose solution and an electric shock and consolidating it into long-term memory (LTM), which is referred to as conditioned taste aversion (CTA). We asked

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