DL-norvaline
NORVALINE · (S)-2-AMINOPENTANOIC ACID · L-Nva-OH · H-NVA-OH · 2-AMINOPENTANOIC ACID · NVAL · -NorvaL · Nval-OH
식별자 및 물리적 특성
| CAS No. | 6600-40-4 |
|---|---|
| 분자식 | C5H11NO2 |
| 평균 분자량 | 117.15 g/mol |
| 단동위원소 질량 | 117.07897859 g/mol |
| SMILES | CCCC(N)C(=O)O |
| InChIKey | SNDPXSYFESPGGJ-UHFFFAOYSA-N |
| PubChem CID | 824 |
| ChEBI | CHEBI:19475 |
| EC No. | 212-082-7 |
| DTXSID | DTXSID00862403 |
화학 및 물리적 성질
| XLogP | -2.1 |
|---|---|
| 극성 표면적 | 63.3 |
| 수소 결합 공여자 수 | 2 |
| 수소 결합 수용자 수 | 3 |
| 회전 가능 결합 수 | 3 |
| 무거운 원자 수 | 8 |
| 형식 전하 | 0 |
| 복잡도 | 82 |
| 녹는점 | >300 °C(lit.) |
| 끓는 점 | 222.9±23.0 °C(Predicted) |
| 밀도 | 1.2000 (estimate) |
| 굴절률 | 25 ° (C=10, 6mol/L HCl) |
| 저장 조건 | Store below +30°C. |
| 용해도 | 48.7g/L |
| 물리적 상태 | 미세 결정성 분말 |
| pKa(산도 계수) | 2.32(at 25℃) |
| 색상 | 하얀색 |
| 용해도 | 10.5 g/100 mL (18 ºC) |
| Merck | 14,6716 |
| BRN | 1721162 |
| 주요 응용 | 발각 |
| 화장품 원료 기능 | 대전방지제 |
| InChI | 1S/C5H11NO2/c1-2-3-4(6)5(7)8/h4H,2-3,6H2,1H3,(H,7,8)/t4-/m0/s1 |
| InChIKey | SNDPXSYFESPGGJ-BYPYZUCNSA-N |
| SMILES | CCC[C@H](N)C(O)=O |
| NIST | L-Norvaline(6600-40-4) |
화학적 성질
white to light yellow crystal powder
안전 및 규제
| 수질 위해 등급(WGK) | 3 |
|---|---|
| 관세 코드 | 29224995 |
| 위험 문구(R) | 20/21/22-36/37/38 |
| 위험 표시 | C,Xn |
| 안전 문구(S) | 24/25-37/39-26 |
| 저장 분류 | 11 - Combustible Solids |
용도
개요
L-Norvaline, an amino acid nutritional supplements, is a nonessential amino acid that’s typically found in protein-rich foods, such as meat and eggs. And, it can also be made by the body from valine during normal metabolism. L-norvaline is frequently consumed by athletes as part of their workout supplement program. It is usually used for pre-workout drinks to boost energy and support post-workout recovery. During workouts, L-norvaline improves muscle tissue strength and endurance by providing massive amounts of oxygen and nutrients.
용도
L-Norvaline is a protein amino acid used as a skin-conditioning and anti-static agent. It is also used in method for reducing misincorporation of non-canonical branched-chain Amino Acids into recombinant proteins.