产品名称
1,2-环己二酮, 97%
Quality Level
InChI key
OILAIQUEIWYQPH-UHFFFAOYSA-N
InChI
1S/C6H8O2/c7-5-3-1-2-4-6(5)8/h1-4H2
SMILES string
O=C1CCCCC1=O
assay
97%
form
solid
bp
193-195 °C (lit.)
mp
34-38 °C (lit.)
storage temp.
2-8°C
Gene Information
human ... ACHE(43), BCHE(590), CES1(1066)
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Application
精氨酸残基的特异性试剂。
存储类别
11 - Combustible Solids
wgk
WGK 3
flash_point_f
No data available
flash_point_c
No data available
ppe
Eyeshields, Gloves, type N95 (US)
I Heiland et al.
Biochemistry, 18(21), 4605-4612 (1979-10-16)
The primary structure of protein L21 from the 50S subunit of Escherichia coli ribosomes has been completely determined by sequencing the peptides obtained by digestion of L21 with trypsin before and after modification of the arginine residues with 1,2-cyclohexanedione, Staphylococcus
Bellamkonda Ramakrishna et al.
International journal of biological macromolecules, 115, 1225-1232 (2018-05-05)
The recombinant C-terminal domain of chitinase C of Chitinophaga pinensis (CpChiC-GH18C) exhibits the highest activity at pH 6.0 and 35 °C, with a Km of 76.13 (mg-1 ml), a kcat of 10.16 (s-1), and a kcat/Km of 0.133 (mg-1 ml s-1) on colloidal chitin. Analysis
M Holmquist et al.
Journal of protein chemistry, 12(6), 749-757 (1993-12-01)
The homologous lipases from Rhizomucor miehei and Humicola lanuginosa showed approximately the same enantioselectivity when 2-methyldecanoic acid esters were used as substrates. Both lipases preferentially hydrolyzed the S-enantiomer of 1-heptyl 2-methyldecanoate (R. miehei: ES = 8.5; H. lanuginosa: ES =
M Ghosh et al.
The Biochemical journal, 298 ( Pt 2), 295-301 (1994-03-01)
The presence of arginine at the active site of Leishmania donovani adenosine kinase was studied by chemical modification, followed by the characterization of the modified enzyme. The arginine-specific reagents phenylglyoxal (PGO), butane-2,3-dione and cyclohexane-1,2-dione all irreversibly inactivated the enzyme. In
Minyi Han et al.
Food & function, 9(7), 4017-4027 (2018-07-07)
The addition of dietary fibers can alleviate the deteriorated textural properties and water binding capacity (WBC) that may occur when the fat content is lowered directly in the formulas of comminuted meat products. This study investigated the effects of the
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