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73660

Sigma-Aldrich

2-Nitrophenyl β-D-galactopyranoside

≥99.0% (HPLC)

Synonym(s):

o-Nitrophenyl β-D-galactopyranoside, ONPG

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About This Item

Empirical Formula (Hill Notation):
C12H15NO8
CAS Number:
369-07-3
Molecular Weight:
301.25
Beilstein/REAXYS Number:
92207
EC Number:
206-716-1
MDL number:
MFCD00063255
UNSPSC Code:
12352103
PubChem Substance ID:
329765123

grade

for molecular biology

assay

≥99.0% (HPLC)

form

powder

optical activity

[α]20/D −70±1°, c = 1% in H2O

solubility

hot water: 0.2 g/10 mL, clear, slightly yellow to deep greenish-yellow

storage temp.

2-8°C

SMILES string

OC[C@H]1O[C@@H](Oc2ccccc2[N+]([O-])=O)[C@H](O)[C@@H](O)[C@H]1O

InChI

1S/C12H15NO8/c14-5-8-9(15)10(16)11(17)12(21-8)20-7-4-2-1-3-6(7)13(18)19/h1-4,8-12,14-17H,5H2/t8-,9+,10+,11-,12-/m1/s1

InChI key

KUWPCJHYPSUOFW-YBXAARCKSA-N

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Other Notes

Substrate for the determination of β-galactosidases

Related product

Product No.
Description
Pricing

94433

β-Galactosidase stain

Storage Class

11 - Combustible Solids

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

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Certificates of Analysis (COA)

Lot/Batch Number
BCBL0847V
BCBQ7919V
BCBM5572V
BCBP9274V
BCBP2217V

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H. Jagota et al.
Journal of Food Science, 46, 161-161 (1981)
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The PrrBA two-component regulatory system is a major global regulator in Rhodobacter sphaeroides 2.4.1. Here we have compared the transcriptome and proteome profiles of the wild-type (WT) and mutant PrrA2 cells grown anaerobically in the dark with dimethyl sulfoxide as
Amy H Camp et al.
Genes & development, 23(8), 1014-1024 (2009-04-25)
Spore formation by Bacillus subtilis takes place in a sporangium consisting of two chambers, the forespore and the mother cell, which are linked by pathways of intercellular communication. One pathway, which couples the activation of the forespore transcription factor sigma(G)
Gabriela N Tenea
BioMed research international, 2020, 6152356-6152356 (2020-10-22)
Protecting foods from contamination applying peptides produced by lactic acid bacteria is a promising strategy to increase the food quality and safety. Interacting with the pathogen membranes might produce visible changes in shape or cell wall damage. Previously, we showed
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