Discover the new Chem-Impex: Where innovation starts with a bond.

Catalog Number:
04462
CAS Number:
2133-34-8
Ácido L-azetidina-2-carboxílico
Purity:
≥ 97% (ensayo)
Synonym(s):
(Ácido S -2-azetidina-2-carboxílico
Documents
$58.39 /1G
Tamaño
Request Bulk Quote
Product Information

Antagonista específico de la prolina. Se utiliza en la síntesis de polipéptidos de peso molecular anormalmente alto.

Synonyms
(Ácido S -2-azetidina-2-carboxílico
CAS Number
2133-34-8
Purity
≥ 97% (ensayo)
Molecular Formula
C4H7NO2
Molecular Weight
101.1
MDL Number
MFCD00005166
PubChem ID
17288
Appearance
Polvo cristalino blanco
Optical Rotation
[a] D 20 = -122 ± 2º (C=1 en H 2 O)
Conditions
Conservar entre 0 y 8 °C.
General Information
Synonyms
(Ácido S -2-azetidina-2-carboxílico
CAS Number
2133-34-8
Purity
≥ 97% (ensayo)
Molecular Formula
C4H7NO2
Molecular Weight
101.1
MDL Number
MFCD00005166
PubChem ID
17288
Appearance
Polvo cristalino blanco
Optical Rotation
[a] D 20 = -122 ± 2º (C=1 en H 2 O)
Conditions
Conservar entre 0 y 8 °C.
Properties
Additional property information coming soon!
-
Safety and Regulations
Hazmat
No
Antibiotic
No
DEA-regulated
No
Warnings
-
Applications

L-Azetidine-2-carboxylic acid is widely utilized in research focused on:

  • Pharmaceutical Development: This compound serves as a building block in the synthesis of various pharmaceuticals, particularly in the development of drugs targeting neurological disorders.
  • Amino Acid Research: It is used in studies related to amino acid metabolism, providing insights into protein synthesis and its implications in health and disease.
  • Biochemical Applications: The compound is valuable in biochemical assays and experiments, helping researchers understand enzyme activity and metabolic pathways.
  • Material Science: L-Azetidine-2-carboxylic acid is explored for its potential in creating novel polymers and materials, offering unique properties compared to traditional compounds.
  • Food Industry: It has applications in food chemistry, particularly in flavor enhancement and preservation, contributing to improved food quality and safety.

Citas