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  2. Alanine (data page) - Wikipedia

    en.wikipedia.org/wiki/Alanine_(data_page)

    CAS: 338-69-2 (D), 56-41-7 (L) ... ^a EINECS for L-alanine ^a CID 602 from PubChem ^a CID 5950 from PubChem This page was last edited on 12 April 2023, at 11: ...

  3. Alanine - Wikipedia

    en.wikipedia.org/wiki/Alanine

    Alanine was first synthesized in 1850 when Adolph Strecker combined acetaldehyde and ammonia with hydrogen cyanide. [8] [9] [10] The amino acid was named Alanin in German, in reference to aldehyde, with the interfix-an-for ease of pronunciation, [11] the German ending -in used in chemical compounds being analogous to English -ine.

  4. Glossary of chemical formulae - Wikipedia

    en.wikipedia.org/wiki/Glossary_of_chemical_formulae

    This is a list of common chemical compounds with chemical formulae and CAS numbers, ... α-alanine: 56-41-7 β-alanine: 107-95-9 C 3 H 7 NO 2 S: ... 203304-22-7 C 30 ...

  5. Trisodium dicarboxymethyl alaninate - Wikipedia

    en.wikipedia.org/wiki/Trisodium_dicarboxymethyl...

    An obvious synthesis route to α-alaninediacetic acid is from racemic α-DL-alanine, which provides racemic α-ADA by double cyanomethylation with methanal and hydrogen cyanide, hydrolysis of the intermediately formed diacetonitrile to the trisodium salt and subsequent acidification with mineral acids in a 97.4% overall yield. [4]

  6. Phenylalanine - Wikipedia

    en.wikipedia.org/wiki/Phenylalanine

    Phenylalanine ball and stick model spinning. Phenylalanine (symbol Phe or F) [3] is an essential α-amino acid with the formula C 9 H 11 NO 2.It can be viewed as a benzyl group substituted for the methyl group of alanine, or a phenyl group in place of a terminal hydrogen of alanine.

  7. Amino acid N-carboxyanhydride - Wikipedia

    en.wikipedia.org/wiki/Amino_acid_N-carboxyanhydride

    Glycine N-carboxyanhydride is the parent member of the amino acid N-carboxyanhydrides.. NCAs are typically prepared by phosgenation of amino acids: [4]. They were first synthesized by Hermann Leuchs by heating an N-ethoxycarbonyl or N-methoxycarbonyl amino acid chloride in a vacuum at 50-70 °C: [5] [6]

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