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Cat. No.: HY-N19291

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Perosamine

(Synonyms: D-Perosamine)

Perosamine is a dideoxysugar that can be isolated from the O-antigens of Gram-negative bacteria, including Vibrio cholerae O1 and Escherichia coli O157:H7.

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CAS No.: 31348-80-8
Formule: C₆H₁₃NO₄
Masse moléculaire:163.17

Stockage:

Please store the product under the recommended conditions in the Certificate of Analysis.

Perosamine Chemical Structure

CAS No.: 31348-80-8

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Activité biologique

Description

Perosamine is a dideoxysugar that can be isolated from the O-antigens of Gram-negative bacteria, including Vibrio cholerae O1 and Escherichia coli O157:H7^[1].

Chemical Information

CAS No. 31348-80-8
Masse moléculaire 163.17
Formule C₆H₁₃NO₄
SMILES

C[C@@H](O)[C@@H](N)[C@H](O)[C@H](O)C=O
Synonyms

D-Perosamine
Initial Source
- Microorganisms
Escherichia coli
Livraison

Room temperature in continental US; may vary elsewhere.
Stockage

Please store the product under the recommended conditions in the Certificate of Analysis.

Pureté et documentation

Instruction de manipulation (2659 KB)

Références

[1]. Cook PD, et al. Accommodation of GDP-linked sugars in the active site of GDP-perosamine synthase. Biochemistry. 2008;47(40):10685-10693. [Content Brief]

Calculators

Calculateur de molarité

Mass (g) = Concentration (mol/L) × Volume (L) × Molecular Weight (g/mol)

Mass Mass

Concentration Concentration

Volume Volume

Molecular Weight Molecular Weight

Calculateur de dilution

Concentration _(start) × Volume _(start) = Concentration _(final) × Volume _(final)

Concentration _(start) Concentration _(start)

Volume _(start) Volume _(start)

Concentration _(final) Concentration _(final)

Volume _(final) Volume _(final)

Help & FAQs

How should lyophilized recombinant proteins be reconstituted and stored?

1. Before opening the cap, centrifuge the vial at 13000 rpm for 20-30 seconds. This step will ensure that any lyophilized powder that may have adhered to the cap or walls is collected at the bottom of the vial, minimizing the risk of product loss.

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100 mg

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