| Identification | More | [Name]
N-Cbz-L-Threonine | [CAS]
19728-63-3 | [Synonyms]
BENZYLOXYCARBONYL-L-THREONINE
CBZ-L-THREONINE
CBZ-L-THR-OH
CBZ-THR-OH
N-ALPHA-BENZYLOXYCARBONYL-L-THREONINE
N-ALPHA-CARBOBENZOXY-L-THREONINE
N-ALPHA-CBZ-L-THREONINE
N-BENZYLOXYCARBONYL-L-THREONINE
N-CARBOBENZOXY-L-THREONINE
N-CARBOBENZYLOXY-L-THREONINE
N-CBZ-L-THREONINE
N-CBZ-L-THREONINE-OH
Z-L-THREONINE
Z-L-THR-OH
Z-THREONINE
Z-THR-OH
N-CARBOBENZYLOXY-L-THREONINE 98%
CARBOBENZYLOXY-L-THREONINE
Z-L-THREONINE extrapure
N-Carbobenzyloxy-L-threonine, N-Cbz-L-threonine, Z-L-Threonine | [EINECS(EC#)]
243-258-1 | [Molecular Formula]
C12H15NO5 | [MDL Number]
MFCD00065948 | [Molecular Weight]
253.25 | [MOL File]
19728-63-3.mol |
| Chemical Properties | Back Directory | [Appearance]
white to light yellow crystal powde | [Melting point ]
101-103 °C(lit.) | [alpha ]
-4.7 º (c=4, acetic acid) | [Boiling point ]
396.45°C (rough estimate) | [density ]
1.2499 (rough estimate) | [refractive index ]
-4.9 ° (C=2, AcOH) | [storage temp. ]
−20°C
| [pka]
3.58±0.10(Predicted) | [BRN ]
2335409 | [CAS DataBase Reference]
19728-63-3(CAS DataBase Reference) |
| Safety Data | Back Directory | [Hazard Codes ]
Xn | [Risk Statements ]
R20/21/22:Harmful by inhalation, in contact with skin and if swallowed .
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S22:Do not breathe dust .
S24/25:Avoid contact with skin and eyes .
S36:Wear suitable protective clothing .
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice . | [WGK Germany ]
3
| [HS Code ]
29242990 |
| Hazard Information | Back Directory | [Chemical Properties]
white to light yellow crystal powde | [Uses]
N-Cbz-L-threonine is an N-Cbz-protected form of L-Threonine (T405500). L-Threonine is an essential amino acid that is commonly used as a feed and food additive. L-Threonine is produced in mass quantities by mutant Escherichia coli strains for research and food nutrition purposes. L-Threonine can be naturally found in fish and poultry, and is incorporated in some important proteins in the human body (such as hemoglobin and insulin). |
|
|