6-Deoxy-L-[2-13C]mannose monohydrate

Base Information

• Chemical Name: 6-Deoxy-L-[2-13C]mannose monohydrate
• CAS No.: 6155-35-7
• Molecular Formula: C6H12O5^.H2O
• Molecular Weight: 182.174
• Hs Code.: 2932999099
• European Community (EC) Number: 639-370-9
• Mol file: 6155-35-7.mol

Synonyms:478511-51-2;6-DEOXY-L-[2-13C]MANNOSE MONOHYDRATE;6-DEOXY-L-[1-13C]MANNOSE MONOHYDRATE;6-DEOXY-L-[3-13C]MANNOSE MONOHYDRATE;L-Rhamnose monohydrate;478511-48-7;478511-54-5;MFCD00071591;l-rhamnose monohyd-rate;HMS3651M18;PD056337;SY018806;6-methyltetrahydropyran-2,3,4,5-tetrol hydrate;A833296

Chemical Property of 6-Deoxy-L-[2-13C]mannose monohydrate

Chemical Property:

• Appearance/Colour: White cream crystalline powder
• Vapor Pressure: 1.99E-05mmHg at 25°C
• Melting Point: 90-95 °C(lit.)
• Boiling Point: 323.9 °C at 760 mmHg
• Flash Point: 149.7 °C
• PSA: 99.38000
• LogP: -2.25810
• Storage Temp.: Store at RT.
• Solubility.: H2O: 0.1 g/mL, clear, colorless
• Hydrogen Bond Donor Count: 5
• Hydrogen Bond Acceptor Count: 6
• Rotatable Bond Count: 0
• Exact Mass: 182.07903816
• Heavy Atom Count: 12
• Complexity: 139

Purity/Quality:

99% ^*data from raw suppliers

L-Rhamnose Monohydrate ^*data from reagent suppliers

Safty Information:

• Pictogram(s):  
• Hazard Codes: 

MSDS Files:

SDS file from LookChem

Total 1 MSDS from other Authors

Useful:

• Canonical SMILES: CC1C(C(C(C(O1)O)O)O)O.O
• Uses: L-Rhamnose monohydrate is the composition of plum leaf polysaccharides.L-Rhamnose characteristic a sweet and slightly bitter taste similar to that of D-mannose. which is a typical 6-deoxyhexose, it has been found that sugar chains comprising various monosaccharides have physiological activities. Thus, there have been attempts to utilize these sugar chains as materials for pharmaceuticals and agricultural chemicals. L-Rhamnose or its derivatives are sometimes used as the components of these sugar chains. Also it would be furthermore expected to be available as a material for a reaction flavor since it would under the Maillard reaction with an amino acid to thereby generate a characteristic smell.