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36393-20-1

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36393-20-1 Usage

Uses

L-Zinc aspartate is a new generation of trace element additives, which can be used as food additives and pharmaceutical intermediates.

Synthesis

L-Zinc aspartate is an amino acid chelate, which can be synthesized by chemical reaction of calcium carbonate, aspartic acid and zinc sulfate.

Check Digit Verification of cas no

The CAS Registry Mumber 36393-20-1 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 3,6,3,9 and 3 respectively; the second part has 2 digits, 2 and 0 respectively.
Calculate Digit Verification of CAS Registry Number 36393-20:
(7*3)+(6*6)+(5*3)+(4*9)+(3*3)+(2*2)+(1*0)=121
121 % 10 = 1
So 36393-20-1 is a valid CAS Registry Number.
InChI:InChI=1/C4H7NO4.Zn/c5-2(4(8)9)1-3(6)7;/h2H,1,5H2,(H,6,7)(H,8,9);/q;+2/p-2

36393-20-1SDS

SAFETY DATA SHEETS

According to Globally Harmonized System of Classification and Labelling of Chemicals (GHS) - Sixth revised edition

Version: 1.0

Creation Date: Aug 15, 2017

Revision Date: Aug 15, 2017

1.Identification

1.1 GHS Product identifier

Product name L-Aspartic acid zinc salt

1.2 Other means of identification

Product number -
Other names Bishydroxyethyldithiocarbamicacidzincsalt

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only.
Uses advised against no data available

1.4 Supplier's details

1.5 Emergency phone number

Emergency phone number -
Service hours Monday to Friday, 9am-5pm (Standard time zone: UTC/GMT +8 hours).

More Details:36393-20-1 SDS

36393-20-1Downstream Products

36393-20-1Relevant articles and documents

METHOD FOR PREPARATION OF AMINO ACID CHELATE

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Page 19, (2008/06/13)

The present invention provides methods for preparation of metallic amino acid chelates that are electrically neutral and free of interfering ions, by reacting a metal carbonate and an acidic amino acid in an aqueous solution, and the uses of said metallic amino acid chelates. The metallic amino acid chelates can be added to a product such as medical supplies, foods, beverages, cosmetics, feeds, etc., with maintaining the stability of the product at a variety of temperature and pH ranges and also having no effect on the properties of the product, including taste and appearance.

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