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Catalog Number:
00299
CAS Number:
1185-53-1
Chlorhydrate de 2-amino-2-(hydroxyméthyl)-1,3-propanediol
Purity:
≥ 98 % (dosage)
Synonym(s):
Chlorhydrate de tris(hydroxyméthyl)aminométhane, Chlorhydrate de TRIS
Documents
$18.50 /25G
Taille
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Product Information

pH 3,5-5,0 (20 °C)

Synonyms
Chlorhydrate de tris(hydroxyméthyl)aminométhane, Chlorhydrate de TRIS
CAS Number
1185-53-1
Purity
≥ 98 % (dosage)
Molecular Formula
C4H11NO3 · HCl
Molecular Weight
157.6
MDL Number
MFCD00012590
PubChem ID
93573
Melting Point
150 - 156 °C (lit.)
Appearance
Poudre cristalline blanche ou fine blanche
Conditions
Magasin chez RT
General Information
Synonyms
Chlorhydrate de tris(hydroxyméthyl)aminométhane, Chlorhydrate de TRIS
CAS Number
1185-53-1
Purity
≥ 98 % (dosage)
Molecular Formula
C4H11NO3 · HCl
Molecular Weight
157.6
MDL Number
MFCD00012590
PubChem ID
93573
Melting Point
150 - 156 °C (lit.)
Appearance
Poudre cristalline blanche ou fine blanche
Conditions
Magasin chez RT
Properties
Additional property information coming soon!
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Safety and Regulations
Hazmat
Non
Antibiotic
Non
DEA-regulated
Non
Warnings
-
Applications

2-Amino-2-(hydroxymethyl)-1,3-propanediol hydrochloride is widely utilized in research focused on:

  • Biotechnology: This compound serves as a buffering agent in cell culture media, helping to maintain pH stability, which is crucial for the growth and maintenance of various cell lines.
  • Pharmaceuticals: It is used as an excipient in drug formulations, enhancing the solubility and stability of active pharmaceutical ingredients, thereby improving drug efficacy.
  • Cosmetics: The compound acts as a humectant in skincare products, helping to retain moisture and improve skin hydration, making it a popular choice in moisturizers and serums.
  • Research Laboratories: It is employed as a reagent in biochemical assays, particularly in studies involving enzyme activity and protein interactions, providing reliable results in experimental setups.
  • Food Industry: This chemical can be utilized as a food additive, where it functions as a stabilizer or thickener, enhancing the texture and shelf-life of various food products.

Citations