Introduction：Basic information about CAS 5794-13-8|L-Asparagine monohydrate, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.
| Common Name | L-Asparagine monohydrate |
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| CAS Number | 5794-13-8 | Molecular Weight | 150.133 |
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| Density | 1,543 g/cm3 | Boiling Point | 438ºC at 760 mmHg |
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| Molecular Formula | C4H10N2O4 | Melting Point | 233-235 °C(lit.) |
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| MSDS | USA | Flash Point | 218.7ºC |
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Names
| Name | L(+)-Asparagine monohydrate |
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| Synonym | More Synonyms |
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L-Asparagine monohydrate BiologicalActivity
| Description | L-Asparagine monohydrate ((-)-Asparagine monohydrate) is a non-essential amino acid that is involved in the metabolic control of cell functions in nerve and brain tissue. |
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| Related Catalog | Research Areas >>Metabolic Disease |
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| Target | Human Endogenous Metabolite |
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Chemical & Physical Properties
| Density | 1,543 g/cm3 |
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| Boiling Point | 438ºC at 760 mmHg |
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| Melting Point | 233-235 °C(lit.) |
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| Molecular Formula | C4H10N2O4 |
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| Molecular Weight | 150.133 |
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| Flash Point | 218.7ºC |
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| Exact Mass | 150.064056 |
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| PSA | 115.64000 |
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| Index of Refraction | 31 ° (C=10, HCl) |
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| Water Solubility | 30 g/L (20 ºC) |
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Safety Information
| Personal Protective Equipment | Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter |
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| Hazard Codes | Xn |
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| Risk Phrases | R20/21/22 |
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| Safety Phrases | S24/25 |
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| RIDADR | NONH for all modes of transport |
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| WGK Germany | 3 |
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| HS Code | 2924199090 |
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Customs
| HS Code | 2924199090 |
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| Summary | 2924199090. other acyclic amides (including acyclic carbamates) and their derivatives; salts thereof. VAT:17.0%. Tax rebate rate:13.0%. . MFN tariff:6.5%. General tariff:30.0% |
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Articles6
More Articles
| An analytical quality by design (aQbD) approach for a L-asparaginase activity method. J. Pharm. Biomed. Anal. 117 , 232-9, (2015) L-asparaginase is an effective anti-tumor agent for acute lymphoblastic leukemia. This work presents the development of an activity determination of L-ASNase preparations for pharmaceutical quality co... | |
| Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems. J. Agric. Food Chem. 63 , 5364-72, (2015) Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused o... | |
| Simultaneous determination of acrylamide, asparagine and glucose in food using short chain methyl imidazolium ionic liquid based ultrasonic assisted extraction coupled with analyte focusing by ionic liquid micelle collapse capillary electrophoresis. Food Chem. 188 , 551-8, (2015) Acrylamide (AA) is a known lethal neurotoxin and carcinogen. AA is formed in foods during the browning process by the Maillard reaction of glucose (GL) with asparagine (AS). For the first time, the si... | |
Synonyms
| MFCD00151038 |
| H-Asn-OH.H2O |
| L-ASPARAGINE H20 |
| Asparagen |
| L-ASPARAGINE H2O |
| ASPARAGINE H2O |
| L-Asp.H2O |
| H-L-ASN-OH H2O |
| L-Asparagin,Monohydrat |
| D-Asparagine hydrate (1:1) |
| (2R)-2,4-Diamino-4-oxobutanoic acid hydrate |
| h-asn-oh.h |
| L-ASN H2O |
| EINECS 200-735-9 |
| Aminoplasmal |
| L-asparagine hydrate |
| D-Asparagine hydrate |
| D-Asparagine, hydrate (1:1) |
