B81204
溴琥珀酸
98%
别名:
2-溴丁二酸, 2-溴琥珀酸, DL-溴琥珀酸, 单溴琥珀酸
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线性分子式:
HOOCCH2CHBrCOOH
化学文摘社编号:
分子量:
196.98
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
213-087-7
Beilstein/REAXYS Number:
1723556
MDL number:
产品名称
溴琥珀酸, 98%
InChI
1S/C4H5BrO4/c5-2(4(8)9)1-3(6)7/h2H,1H2,(H,6,7)(H,8,9)
InChI key
QQWGVQWAEANRTK-UHFFFAOYSA-N
SMILES string
OC(=O)CC(Br)C(O)=O
assay
98%
form
powder
mp
161-163 °C (lit.)
Quality Level
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signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2
存储类别
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
dust mask type N95 (US), Eyeshields, Gloves
M Blumrich et al.
Biochimica et biophysica acta, 1029(1), 1-12 (1990-11-02)
The present study indicates that SH-groups are essential for the uptake of [3H]taurocholate and [14C]cholate into isolated rat hepatocytes. Several sulfhydryl-modifying reagents viz. p-chloromercuribenzenesulfonate (PCMBS), N-ethylmaleimide (NEM), dithio-bis(5-nitropyridine) (DTNP), bromosuccinimide and HgCl2 inhibited uptake of bile acids in a concentration-dependent
R H Yamada et al.
Biochimica et biophysica acta, 801(1), 151-154 (1984-09-07)
DL-Hydrazinosuccinic acid was synthesized by the reaction of DL-bromosuccinic acid with hydrazine. The compound strongly inhibited aspartate aminotransferase and gave 50% inhibition at 1.3 microM when added simultaneously with L-aspartate to an assay mixture containing enzyme. Incubation of the enzyme
Modification of three active site lysine residues in the catalytic subunit of aspartate transcarbamylase by D- and L-bromosuccinate.
A M Lauritzen et al.
The Journal of biological chemistry, 257(3), 1312-1319 (1982-02-10)
Contact dermatitis from alpha-bromomethylparotolylsulfone.
S Kerre et al.
Contact dermatitis, 33(2), 130-130 (1995-08-01)
Vincent Perkins et al.
Frontiers in microbiology, 11, 737-737 (2020-05-28)
The yeast Geotrichum candidum (teleomorph Galactomyces candidus) is inoculated onto mold- and smear-ripened cheeses and plays several roles during cheese ripening. Its ability to metabolize proteins, lipids, and organic acids enables its growth on the cheese surface and promotes the
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