L-Serine
Cat.No:SS8430 Solarbio
CAS:56-45-1
Purity:HPLC≥98%
Molecular Formula:C3H7NO3
Molecular Weight:105.09
Appearance:White to off-white powder
Storage:Store at RT,2 years.
Qty:
Size:
{{cart_num}}
My CartCAS:56-45-1
Purity:HPLC≥98%
Molecular Formula:C3H7NO3
Molecular Weight:105.09
Appearance:White to off-white powder
Storage:Store at RT,2 years.
Qty:
Size:
CAS | 56-45-1 |
Name | L-Serine |
Purity | HPLC≥98% |
Molecular Formula | C3H7NO3 |
Molecular Weight | 105.09 |
Appearance | White to off-white powder |
Solubility | ≥10mg/mL in Water |
Storage | Store at RT,2 years. |
EC | EINECS 200-274-3 |
MDL | MFCD00064224 |
SMILES | N[C@@H](CO)C(O)=O |
InChI | InChI=1S/C3H7NO3/c4-2(1-5)3(6)7/h2,5H,1,4H2,(H,6,7)/t2-/m0/s1 |
Note | The reserve liquid is recommended to be packaged and frozen to avoid repeated freezing and thawing (-20℃, 1 month); The diluted working liquid is recommended to be used and prepared immediately |
Unit | Bottle |
Specification | 200mg |
This product is an analytical standard.
Source:Widely distributed in proteins
Note:Product information may be optimized and upgraded. Please refer to the actual label information for accuracy.
Remark:These protocols are for reference only. Solarbio does not independently validate these methods.
Note:
1. The products are all for scientific research use only. Do not use it for medical, clinical diagnosis or treatment, food and cosmetics, etc. Do not store them in ordinary residential areas.
2. For your safety and health, please wear laboratory clothes, disposable gloves and masks.
3. The experimental results may be affected by many factors, after-sale service is limited to the product itself and does not involve other compensation.
Sorry, there is no more information.
Effects of different cooking methods on physicochemical,textural properties of yak meat and its changes with intramuscular connective tissue during in vitro digestion
Click to check >>Author:Yang Wang, Xiaojing Tian, Xinzhu Liu, Yafei Zhang, Kaixuan Zhao, Kai Zhang, Wenhang Wang
IF:9.2310
Publish_to:FOOD CHEMISTRY
PMID:37119597
Combined LC-MS-based metabolomics and GC-IMS analysis reveal changes in chemical components and aroma components of Jujube leaf tea during processing
Click to check >>Author:Nan Jiang, Shujuan Hou, Yuye Liu, Peixing Ren, Nuoyu Xie, Ye Yuan, Qing Hao, Mengjun Liu, Zhihui Zhao
IF:6.6270
Publish_to:Frontiers in Plant Science
PMID:37265633
Heterogeneity of microbiome and flavor profiles of industrial-scale Laotan Suancai: Fermentation craft plays important roles
Click to check >>Author:Shijin Xiong, Dandan Qiu, Xiaoyan Xu, Tonghao Du, Zhen Peng, Muyan Xiao, Tao Huang, Jinqing Huang, Hongbing Ren, Mingyong Xie, Tao Xiong
IF:5.2000
Publish_to:Food Bioscience
PMID:
An efficient fluorescence reversible regulation strategy with single labelled oligonucleotide HEX-OND successively triggered by Hg(II) and Cysteine: The application and mechanism
Click to check >>Author:Jiaxin Zhang, Kun Wang, Kewei Li, Ling Zhang, Xiaoting Dong, Liujiao Bian
IF:4.8310
Publish_to:SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
PMID:37210852
The fluorescence regulation of a tri-functional oligonucleotide probe HEX-OND in detecting Pb(II),cysteine,and K(I) based on two G-quadruplex forms
Click to check >>Author:Zhang Jiaxin, Zhang Ling, Zhou Yaqi, Li Kewei, Dai Xufen, Bian Liujiao
IF:4.4780
Publish_to:ANALYTICAL AND BIOANALYTICAL CHEMISTRY
PMID:37103561