Cart
sales@molnova.com
Formiminoglutamic acid
CAS No. 816-90-0
Formiminoglutamic acid( —— )
Catalog No. M34602 CAS No. 816-90-0
Formiminoglutamic acid (NSC 334078) is a biomarker for formylaminoglutaminuria, an indicator of folate deficiency.
Purity : >98% (HPLC)
COA
Datasheet
HNMR
HPLC
MSDS
Handing Instructions
| Size | Price / USD | Stock | Quantity |
| 5MG | 582 | In Stock |
|
| 10MG | 826 | In Stock |
|
| 25MG | 1216 | In Stock |
|
| 50MG | 1609 | In Stock |
|
| 100MG | 2167 | In Stock |
|
| 200MG | Get Quote | In Stock |
|
| 500MG | Get Quote | In Stock |
|
| 1G | Get Quote | In Stock |
|
Biological Information
-
Product NameFormiminoglutamic acid
-
NoteResearch use only, not for human use.
-
Brief DescriptionFormiminoglutamic acid (NSC 334078) is a biomarker for formylaminoglutaminuria, an indicator of folate deficiency.
-
DescriptionFormiminoglutamic acid, an endogenous metabolite, could be an index of folic-acid deficiency.
-
In Vitro——
-
In Vivo——
-
Synonyms——
-
PathwayOthers
-
TargetOther Targets
-
RecptorOthers
-
Research Area——
-
Indication——
Chemical Information
-
CAS Number816-90-0
-
Formula Weight174.16
-
Molecular FormulaC6H10N2O4
-
Purity>98% (HPLC)
-
Solubility——
-
SMILES[C@@H](CCC(O)=O)(NC=N)C(O)=O
-
Chemical Name——
Shipping & Storage Information
-
Storage(-20℃)
-
ShippingWith Ice Pack
-
Stability≥ 2 years
Reference
1. G H SPRAY, et al. Excretion of formiminoglutamic acid as an index of folic-acid deficiency. Lancet. 1959 Oct 31;2(7105):702-4. ?
molnova catalog
related products
-
PUMA BH3
PUMA BH3 is a p53 upregulated modulator of apoptosis (PUMA) BH3 domain peptide, acts as a direct activator of Bak, with a Kd of 26 nM.This is a PUMA BH3 domain peptide. PUMA proteins bind Bcl-2, localize to the mitochondria, and induce cytochrome C release and apoptosis in response to p53. PUMA may be a direct mediator of p53-induced apoptosis.
-
Kauniolide
Kauniolide(81066-45-7) is a natural compound.
-
Propyl dodecanoate
Propyl dodecanoate (Propyl laurate) is often added to skin care products to improve the touch of the product and increase the stability of the product.
