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455598

O-Methylisourea hemisulfate salt

Name: <I>O</I>-Methylisourea hemisulfate salt
Brand: ALDRICH

99%

Synonym(s):

OMI^®

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About This Item

Linear Formula:

H₂NC(OCH₃)=NH · 1/2H₂SO₄

CAS Number:

52328-05-9

Molecular Weight:

123.12

UNSPSC Code:

12352100

NACRES:

NA.22

PubChem Substance ID:

24868581

EC Number:

257-851-8

Beilstein/REAXYS Number:

3723107

MDL number:

MFCD00040594

Assay:

99%

Form:

solid

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Properties

assay

99%

form

solid

mp

163-167 °C (lit.)

solubility

water: soluble 100 mg/mL, clear, colorless

functional group

amine

SMILES string

COC(N)=N.COC(N)=N.OS(O)(=O)=O

InChI

1S/2C2H6N2O.H2O4S/c2*1-5-2(3)4;1-5(2,3)4/h2*1H3,(H3,3,4);(H2,1,2,3,4)

InChI key

QSCPQKVWSNUJLJ-UHFFFAOYSA-N

Gene Information

human ... OPRD1(4985), OPRK1(4986), OPRM1(4988)
rat ... Oprd1(24613), Oprm1(25601)

Description

Legal Information

OMI is a registered trademark of Merck KGaA, Darmstadt, Germany

Storage Class

11 - Combustible Solids

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

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Relative quantification of tau-related peptides using guanidino-labeling derivatization (GLaD) with online-LC on a hybrid ion trap (IT) time-of-flight (ToF) mass spectrometer.

Jessica Z Bereszczak et al.

Journal of the American Society for Mass Spectrometry, 18(2), 201-207 (2006-10-28)

Development of a quantification method based on isotopic variants of O-methyl isourea (OMIU) in conjunction with reversed-phase (RP) liquid chromatography (LC) electrospray mass spectrometry is described for determining the relative quantification of tau-related peptides Ac-VQIVXK-NH2. Extracted ion chromatograms of the

Lysine residues, but not carbohydrates, are required for the regulatory function of H on the amplification C3 convertase of complement.

M H Jouvin et al.

Journal of immunology (Baltimore, Md. : 1950), 133(6), 3250-3254 (1984-12-01)

Lysine epsilon-amino groups of human factor H were selectively converted to guanidino groups by treatment with 0.1 M O-methylisourea at pH 10.4. Guanidination resulted in a dose-dependent decrease in the capacity of the regulatory protein to accelerate decay dissociation of

Heat stability of milk: influence of modification of lysine and arginine on the heat stability-pH profile.

S I Shalabi et al.

The Journal of dairy research, 49(4), 607-617 (1982-11-01)

Several dicarbonyl compounds (glyoxal, substituted glyoxals, diacetyl and 1, 2-cyclohexanedione) had a marked stabilizing effect on the heat stability of milk, especially in the presence of urea. These reagents are believed to modify arginine more or less specifically suggesting an

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Global Trade Item Number

SKU	GTIN
455598-100G	04061832340999