CAS 8013-01-2|Yeast extract
| Common Name | Yeast extract | ||
|---|---|---|---|
| CAS Number | 8013-01-2 | Molecular Weight | 319.193 |
| Density | 1.4±0.1 g/cm3 | Boiling Point | 365.8±21.0 °C at 760 mmHg |
| Molecular Formula | n.a. | Melting Point | / |
| MSDS | ChineseUSA | Flash Point | 175.0±22.1 °C |
Names
| Name | Ferment |
|---|---|
| Synonym | More Synonyms |
Yeast extract BiologicalActivity
| Description | Yeast extract is a concentrate of the soluble part of yeast, especially Saccharomyces cerevisiae. The main nutritional components of yeast extract include partly hydrolyzed protein with 35-40% of free amino acid, and it also contain B vitamins and some trace elements. Yeast extract can be used as nutrients for bacterial culture media[1]. |
|---|---|
| Related Catalog | Research Areas >>Others |
| References | [1]. Tomé D. Yeast extracts: Nutritional and flavoring food ingredients. ACS Food Science & Technology, 2021, 1(4): 487-494. |
Chemical & Physical Properties
| Density | 1.4±0.1 g/cm3 |
|---|---|
| Boiling Point | 365.8±21.0 °C at 760 mmHg |
| Molecular Formula | n.a. |
| Molecular Weight | 319.193 |
| Flash Point | 175.0±22.1 °C |
| Exact Mass | 318.025543 |
| LogP | 4.59 |
| Appearance of Characters | powder | slightly brown |
| Vapour Pressure | 0.0±0.9 mmHg at 25°C |
| Index of Refraction | 1.606 |
| InChIKey | GQNBDGXKDJSVGQ-UHFFFAOYSA-N |
| SMILES | O=C(O)CC1c2ccccc2-c2ccc3ccccc3c21 |
| Storage condition | 2-8°C |
| Water Solubility | H2O: 2%, turbid, yellow |
Safety Information
| Personal Protective Equipment | Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter |
|---|---|
| Hazard Codes | Xi |
| Risk Phrases | 36/37/38 |
| Safety Phrases | 26-36 |
| RIDADR | NONH for all modes of transport |
| WGK Germany | 3 |
| RTECS | ZF6610000 |
Articles11
More Articles| The mitosis-to-interphase transition is coordinated by cross talk between the SIN and MOR pathways in Schizosaccharomyces pombe. J. Cell Biol. 190(5) , 793-805, (2010) The mechanisms that regulate cytoskeletal remodeling during the transition between mitosis and interphase are poorly understood. In fission yeast the MOR pathway promotes actin polarization to cell ti... | |
| LsrR quorum sensing "switch" is revealed by a bottom-up approach. PLoS Comput. Biol. 7(9) , e1002172, (2011) Quorum sensing (QS) enables bacterial multicellularity and selective advantage for communicating populations. While genetic "switching" phenomena are a common feature, their mechanistic underpinnings ... | |
| Hypoxia modifies the feeding preferences of Drosophila. Consequences for diet dependent hypoxic survival. BMC Physiol. 10 , 8, (2010) Recent attention has been given to the relationships between diet, longevity, aging and resistance to various forms of stress. Flies do not simply ingest calories. They sense different concentrations ... |
Synonyms
| EINECS 232-387-9 |
| 4-Bromo-2,2-diphenylbutyric acid |
| MFCD00132599 |
| Benzeneacetic acid, α-(2-bromoethyl)-α-phenyl- |
| 4-bromo-2,2-diphenylbutanoic acid |
| Yeast extract |
