453382
(S)-(−)-2-Acetoxypropionic acid
95%
Synonym(s):
O-Acetyl-L-lactic acid
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About This Item
Linear Formula:
CH3CH(O2CCH3)CO2H
CAS Number:
Molecular Weight:
132.11
MDL number:
UNSPSC Code:
12352000
PubChem Substance ID:
Assay
95%
optical activity
[α]20/D −51°, c = 7 in chloroform
impurities
<5% acetic acid
refractive index
n20/D 1.422 (lit.)
bp
115-117 °C/2 mmHg (lit.)
density
1.162 g/mL at 25 °C (lit.)
SMILES string
C[C@H](OC(C)=O)C(O)=O
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Storage Class Code
13 - Non Combustible Solids
WGK
WGK 3
Flash Point(F)
235.4 °F - closed cup
Flash Point(C)
113 °C - closed cup
Regulatory Information
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N Goupil-Feuillerat et al.
Journal of bacteriology, 179(20), 6285-6293 (1997-10-23)
The alpha-acetolactate decarboxylase gene aldB is clustered with the genes for the branched-chain amino acids (BCAA) in Lactococcus lactis subsp. lactis. It can be transcribed with BCAA genes under isoleucine regulation or independently of BCAA synthesis under the control of
E A Sergienko et al.
Biochemistry, 40(25), 7369-7381 (2001-06-20)
Yeast pyruvate decarboxylase (YPDC), in addition to forming its metabolic product acetaldehyde, can also carry out carboligase reactions in which the central enamine intermediate reacts with acetaldehyde or pyruvate (instead of the usual proton electrophile), resulting in the formation of
C T Duong et al.
Metabolic engineering, 13(6), 638-647 (2011-08-10)
Diacetyl causes an unwanted buttery off-flavor in lager beer. It is spontaneously generated from α-acetolactate, an intermediate of yeast's valine biosynthesis released during the main beer fermentation. Green lager beer has to undergo a maturation process lasting two to three
H S Park et al.
Biochimica et biophysica acta, 1245(3), 366-370 (1995-12-14)
Acetolactate nonenzymatically reduced flavins, quinones and nicotinamide coenzymes in a time-dependent manner at physiological pH and moderate temperature. In the presence of excess acetolactate, the reduction of FAD and NAD+ followed pseudo-first-order kinetics. The rate of reduction was proportional to
Ken Kobayashi et al.
Journal of bioscience and bioengineering, 99(5), 502-507 (2005-10-20)
A simultaneous assay method for diacetyl and acetoin was developed to investigate the formation of diacetyl during the brewing of alcoholic beverages. A GC-MS analysis after the extraction from neutralized sample by ethyl acetate gave accurate assay results. The detection
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