51845
1,2,3-庚三醇
high melting isomer, ≥98.0% (GC)
别名:
1,2,3-Trihydroxyheptane, Heptane-1,2,3-triol
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关于此项目
线性分子式:
CH3(CH2)3CH(OH)CH(OH)CH2OH
化学文摘社编号:
分子量:
148.20
Beilstein:
1737083
MDL编号:
UNSPSC代码:
12162007
PubChem化学物质编号:
NACRES:
NA.26
方案
≥98.0% (GC)
表单
solid
mp
52-55 °C (lit.)
79-81 °C
SMILES字符串
CCCCC(O)C(O)CO
InChI
1S/C7H16O3/c1-2-3-4-6(9)7(10)5-8/h6-10H,2-5H2,1H3
InChI key
HXYCHJFUBNTKQR-UHFFFAOYSA-N
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其他说明
用于膜蛋白结晶的两亲分子。在结晶前将其添加到通过小洗涤剂（LDAO 或辛基葡糖苷）溶解的蛋白质中；反应中心的结晶
用于膜蛋白结晶的两亲物。在结晶前将其添加到通过小洗涤剂（LDAO 或辛基葡糖苷）溶解的蛋白质中；反应中心的结晶
储存分类代码
11 - Combustible Solids
WGK
WGK 3
个人防护装备
Eyeshields, Gloves, type N95 (US)
W. Welte et al.
Febs Letters, 182, 260-260 (1985)
J P Allen et al.
Proceedings of the National Academy of Sciences of the United States of America, 81(15), 4795-4799 (1984-08-01)
Reaction centers (RCs), integral membrane proteins that mediate the conversion of light into chemical energy, were crystallized by two different vapor diffusion techniques. In one method, small amphipathic molecules (1,2,3-heptanetriol and triethylammonium phosphate) were added to the RCs that had
Three-dimensional crystals of a membrane protein complex. The photosynthetic reaction centre from Rhodopseudomonas viridis.
H Michel
Journal of molecular biology, 158(3), 567-572 (1982-07-05)
T Okada et al.
Journal of structural biology, 130(1), 73-80 (2000-05-12)
Rhodopsin, a prototypic G protein-coupled receptor responsible for absorption of photons in retinal rod photoreceptor cells, was selectively extracted from bovine rod outer segment membranes, employing mixed micelles of nonyl beta-d-glucoside and heptanetriol. Highly purified rhodopsin was crystallized from solutions
M A Rosenow et al.
Acta crystallographica. Section D, Biological crystallography, 59(Pt 8), 1422-1428 (2003-07-24)
The effect of detergents and amphiphiles on protein solubility and their use in crystallization solutions was examined for an integral membrane protein, the light-harvesting I complex from Rhodospirillum centenum. Measurement by a centrifugation assay of the solubility of the protein
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