trans-2-Methyl-2-pentenoic Acid
CAS No. 16957-70-3
trans-2-Methyl-2-pentenoic Acid( (E)-2-Methyl-2-pentenoic acid )
Catalog No. M21395 CAS No. 16957-70-3
2-methyl-2-pentenoic acid also known as strawberry acid has a sweet berry-like aroma and flavor and is widely used in food flavor.
Purity : >98% (HPLC)
COA
Datasheet
HNMR
HPLC
MSDS
Handing Instructions
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Biological Information
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Product Nametrans-2-Methyl-2-pentenoic Acid
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NoteResearch use only, not for human use.
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Brief Description2-methyl-2-pentenoic acid also known as strawberry acid has a sweet berry-like aroma and flavor and is widely used in food flavor.
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Description2-methyl-2-pentenoic acid also known as strawberry acid has a sweet berry-like aroma and flavor and is widely used in food flavor.
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In Vitro——
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In Vivo——
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Synonyms(E)-2-Methyl-2-pentenoic acid
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PathwayOthers
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TargetOther Targets
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RecptorOthers
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Research Area——
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Indication——
Chemical Information
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CAS Number16957-70-3
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Formula Weight114.14
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Molecular FormulaC6H10O2
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Purity>98% (HPLC)
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SolubilityIn Vitro:?DMSO : 100 mg/mL (876.12 mM)
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SMILESCC/C=C(\C)/C(O)=O
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Chemical Name——
Shipping & Storage Information
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Storage(-20℃)
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ShippingWith Ice Pack
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Stability≥ 2 years
Reference
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Sodium Hyaluronate
Hyaluronic acid (HA) is an anionic nonsulfated glycosaminoglycan distributed widely throughout connective epithelial and neural tissues. It is unique among glycosaminoglycans in that it is nonsulfated forms in the plasma membrane instead of the Golgi and can be very large with its molecular weight often reaching the millions.
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Aristolochic acid B
Aristolochic acid B is one of the major components of the carcinogenic plant extract aristolochic acid, is known to be mutagenic and to form DNA adducts in vitro and in vivo.
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(Arg)9 TFA
(Arg)9 TFA (Nona-L-arginine TFA), a cell-penetrating peptide, exhibits neuroprotective activity with an IC50 of 0.78 μM in the glutamic acid model.Poly-arginine (e.g. (Arg)9) and arginine-rich peptides (e.g. TAT, penetratin), which belong to a class of peptides with cell-penetrating properties are neuroprotective.
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