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9005-25-8

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9005-25-8 Usage

Chemical Properties

Starch occurs as an odorless and tasteless, fine, white to off-white powder. It consists of very small spherical or ovoid granules or grains whose size and shape are characteristic for each botanical variety.

Uses

Different sources of media describe the Uses of 9005-25-8 differently. You can refer to the following data:
1. Starch is used in face powders to give a “peach-like” bloom and also to provide a smooth surface on the skin. One problem with rice starch is that when it is moistened, it tends to cake. Furthermore, another drawback is that the wet product might provide an environment for bacterial growth.
2. Dusting powder; pharmaceutic aid.
3. corn starch is used as a thickener in cosmetics and in face powders. Corn starch absorbs water and is soothing to the skin. It can cause allergic reactions such as inflamed eyes, stuffy nose, and perennial hay fever. A natural material obtained from corn kernels.
4. Starch is a carbohydrate consisting of glucose units containing amy- lose and amylopectin which contribute to varying starch properties. starch is insoluble in cold water, but upon heating the starch gran- ules swell and burst forming starch paste. starch sources include arrowroot, corn, potato, rice, sage, tapioca, waxy corn, and wheat. starches are modified by treatment to alter their functional proper- ties. terminology designating these starches includes acid-modified cornstarch, food starch modified, modified food starch, oxidized cornstarch, pregelatinized starch, thin-boiling starch, and wheat starch, gelatinized. see specific starch.

Definition

Different sources of media describe the Definition of 9005-25-8 differently. You can refer to the following data:
1. A polysaccharide that occurs exclusively in plants. Starches are extracted commercially from maize, wheat, barley, rice, potatoes, and sorghum. The starches are storage reservoirs for plants; they can be broken down by enzymes to simple sugars and then metabolized to supply energy needs. Starch is a dietary component of animals. Starch is not a single molecule but a mixture of amylose (water-soluble, blue color with iodine) and amylopectin (not water-soluble, violet color with iodine). The composition is amylose 10–20%, amylopectin 80–90%.
2. starch: A polysaccharide consistingof various proportions of two glucosepolymers, amylose and amylopectin.It occurs widely in plants,especially in roots, tubers, seeds, andfruits, as a carbohydrate storageproduct and energy source. Starch istherefore a major energy source foranimals. When digested it ultimatelyyields glucose. Starch granules are insolublein cold water but disrupt ifheated to form a gelatinous solution.This gives an intense blue colourwith iodine solutions and starch isused as an indicator in certain titrations.

Production Methods

Starch is extracted from plant sources with specific processes according to the botanical origin. Typical production steps are steeping (corn), wet milling (corn, potato), dry milling (wheat), or sieving and physical separation with hydrocyclones. The last production step is usually a centrifugal separation from the starch slurry followed by drying with hot air. The starch separation process may use sulfur dioxide or peroxides as a processing aid, improving the separation process and the microbial quality of the final product.

General Description

Fine, white, odorless powder. Note that granules from different vegetable sources vary in shape, size, and general appearance. A mixture of the carbohydrate polymers amylose amylopectin varying according to the vegetable source. Principally used for food.

Reactivity Profile

Starch is combustible. Presents a dust explosion hazard if dispersed as a fine dust in air in sufficient concentrations. Granules swell greatly in water and produce a colloidal suspension. Incompatible with oxidizing agents, acids, iodine, bases. Reacts with nitric acid/sulfuric acid mixtures to give nitroStarch, an explosive.

Hazard

Dermatitis. Questionable carcinogen.

Agricultural Uses

Starch is reserve carbohydrate usually stored in the seeds, roots or stems of a plant. It is the second largest source of carbohydrates, next only to cellulose. Although starch is widespread in plants, only a few sources are abundant enough to make the extraction commercially feasible. The general sources are arrowroot, barley, corn, maize, potato, rice, sago, sorghum, tapioca and wheat. Arrowroot, barley, potato and wheat are commercial sources of starch, available as loosely packed granules of varying shapes and sizes. There are two basic types of starch molecules - the linear starch polymer and the branched starch polymer. Starch is a polysaccharide consisting of various proportions of the two glucose polymers, namely, amylose and amylopectin. Amylose consists of an unbranched chain of 200 to 500 glucose units, whereas amylopectin consists of chains of 20 glucose units joined by cross links to give a highly branched structure. Most natural starches are mixtures of amylose and amylopectin; potato and cereal starches are 20 to 30% amylose and 70 to 80% amylopectin. Amylum is the ordinary starch found in all green plants. A molecule of starch is built out of a large number of a-glucose rings joined through oxygen atoms, thus making starch a major energy source for animals. Starch is a tasteless, odorless, colorless, white amorphous powder insoluble in water. It turns iodine solutions intensely blue, and is used as an indicator in certain titrations. An expert can tell the source of a starch by its appearance in a grain under the microscope. Starches in the form of rice, potato, wheat and some cereal products, supply about 70% of the world's food. Soluble starch is obtained by heating ordinary starch with 10% hydrochloric acid for 24 hours and then precipitating it with alcohol. Natural starches are used as thickeners in food.

Pharmaceutical Applications

Starch is a versatile excipient used primarily in oral solid-dosage formulations where it is utilized as a binder, diluent, and disintegrant. As a diluent, starch is used for the preparation of standardized triturates of colorants, potent drugs, and herbal extracts, facilitating subsequent mixing or blending processes in manufacturing operations. Starch is also used in dry-filled capsule formulations for volume adjustment of the fill matrix, and to improve powder flow, especially when using dried starches. Starch quantities of 3–10% w/w can act as an antiadherent and lubricant in tableting and capsule filling. In tablet formulations, freshly prepared starch paste is used at a concentration of 3–20% w/w (usually 5–10%, depending on the starch type) as a binder for wet granulation. The required binder ratio should be determined by optimization studies, using parameters such as tablet friability and hardness, disintegration time, and drug dissolution rate. Starch is one of the most commonly used tablet disintegrants at concentrations of 3–25% w/w; a typical concentration is 15%. When using starch, a prior granulation step is required in most cases to avoid problems with insufficient flow and segregation. A starch– lactose compound has been introduced enabling the use of granular starch in direct compression, improving the tableting process and the disintegration time of the tablets. However, starch that is not pregelatinized does not compress well and tends to increase tablet friability and capping if used in high concentrations. Balancing the elastic properties of starch with adapted excipients has been shown to improve the compaction properties in tableting. Starch, particularly the fine powders of rice and wheat starch, is also used in topical preparations for its absorbency of liquids. Starch paste is used in ointment formulations, usually in the presence of higher ratios of glycerin. Starch has been investigated as an excipient in novel drug delivery systems for nasal, and other site-specific delivery systems. The retrogradation of starch can be used to modify the surface properties of drug particles. Starches are useful carriers for amorphous drug preparations, such as pellets with immediate or delayed drug release obtained, for example, by melt extrusion, and they can improve the bioavailability of poorly soluble drugs. Starch, particularly rice starch, has also been used in the treatment of children’s diarrheal diseases. Specific starch varieties with a high amylose content (resistant starches) are used as insoluble fiber in clinical nutrition, and also for colon-targeting applications. Due to their very high gelatinization temperature, these starches are used in extrusion/spheronization processes. Starches with a high amylopectin content (waxy starches) are used as the starting material for the synthesis of hydroxyethyl starch, a plasma volume expander. Native starches conforming to pharmacopeial specifications are used as the raw materials for the production of starch-based excipients and active pharmaceutical ingredients, frequently covered with their own pharmacopeial monographs.

Biochem/physiol Actions

Starch is a carbohydrate made up of glucose units joined by glycosidic bonds. Undigested part of potato starch is referred as Resistant starch (RS). Resistant starch, RS4 reduces the concentrations of total cholesterol and triglycerides in the serum as well as enhances the concentration of HDL-cholesterol in Wistar rats.

Safety Profile

A nuisance dust. Mildly toxic by intraperitoneal route. A skin irritant. An allergen. Flammable when exposed to flame; can react with oxidizing materials. Moderately explosive when exposed to flame.

Safety

Starch is an edible food substance, considered a food ingredient and not a food additive. It is regarded as an essentially nontoxic and nonirritant material. Starch is therefore widely used as an excipient in pharmaceutical formulations. Both amylose and amylopectin have been evaluated as safe and without limitation for daily intake. Allergic reactions to starch are extremely rare and individuals apparently allergic to one particular starch may not experience adverse effects with a starch from a different botanical source. The wheat proteins (gluten) are problematic for conditions such as celiac disease. Contamination of surgical wounds with the starch glove powder used by surgeons has resulted in the development of granulomatous lesions. LD50 (mouse, IP): 6.6 g/kg

storage

Dry starch is stable if protected from high humidity. Starch is considered to be chemically and microbiologically inert under normal storage conditions. Starch solutions or pastes are physically unstable and are readily metabolized by microorganisms; they should therefore be freshly prepared when used for wet granulation. Starch should be stored in an airtight container in a cool, dry place.

Incompatibilities

Starch is incompatible with strongly oxidizing substances. Colored inclusion compounds are formed with iodine.

Regulatory Status

GRAS listed. Included in the FDA Inactive Ingredients Database (buccal tablets, oral capsules, powders, suspensions and tablets; topical preparations; and vaginal tablets). Included in nonparenteral medicines licensed in the UK. Included in the Canadian List of Acceptable Non-medicinal Ingredients.

Check Digit Verification of cas no

The CAS Registry Mumber 9005-25-8 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 9,0,0 and 5 respectively; the second part has 2 digits, 2 and 5 respectively.
Calculate Digit Verification of CAS Registry Number 9005-25:
(6*9)+(5*0)+(4*0)+(3*5)+(2*2)+(1*5)=78
78 % 10 = 8
So 9005-25-8 is a valid CAS Registry Number.

9005-25-8 Well-known Company Product Price

  • Brand
  • (Code)Product description
  • CAS number
  • Packaging
  • Price
  • Detail
  • Sigma

  • (85642)  Starch  from potato, acc. to Zulkowsky (starch, treated with glycerol at 190°C)

  • 9005-25-8

  • 85642-25G

  • 755.82CNY

  • Detail
  • Sigma

  • (85642)  Starch  from potato, acc. to Zulkowsky (starch, treated with glycerol at 190°C)

  • 9005-25-8

  • 85642-100G

  • 2,294.37CNY

  • Detail
  • Sigma-Aldrich

  • (03967)  Starch  from potato, tested according to Ph.Eur.

  • 9005-25-8

  • 03967-500G

  • 863.46CNY

  • Detail
  • Sigma-Aldrich

  • (03967)  Starch  from potato, tested according to Ph.Eur.

  • 9005-25-8

  • 03967-1KG

  • 1,599.39CNY

  • Detail
  • Sigma-Aldrich

  • (S4126)  Starchfromcorn  

  • 9005-25-8

  • S4126-2KG

  • 459.81CNY

  • Detail
  • Sigma-Aldrich

  • (S4126)  Starchfromcorn  

  • 9005-25-8

  • S4126-5KG

  • 909.09CNY

  • Detail
  • Sigma-Aldrich

  • (S9679)  Starchfromcorn  Unmodified waxy corn starch of essentially pure amylopectin; contains only trace amounts of amylose.

  • 9005-25-8

  • S9679-250G

  • 712.53CNY

  • Detail
  • Sigma-Aldrich

  • (S9679)  Starchfromcorn  Unmodified waxy corn starch of essentially pure amylopectin; contains only trace amounts of amylose.

  • 9005-25-8

  • S9679-1KG

  • 2,392.65CNY

  • Detail
  • Sigma-Aldrich

  • (S4180)  Starchfromcorn  practical grade

  • 9005-25-8

  • S4180-100G

  • 245.70CNY

  • Detail
  • Sigma-Aldrich

  • (S4180)  Starchfromcorn  practical grade

  • 9005-25-8

  • S4180-500G

  • 650.52CNY

  • Detail
  • Sigma-Aldrich

  • (S4180)  Starchfromcorn  practical grade

  • 9005-25-8

  • S4180-1KG

  • 1,124.37CNY

  • Detail
  • Sigma-Aldrich

  • (S2004)  Starchfrompotato  Soluble

  • 9005-25-8

  • S2004-500G

  • 768.69CNY

  • Detail

9005-25-8SDS

SAFETY DATA SHEETS

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

Version: 1.0

Creation Date: Aug 17, 2017

Revision Date: Aug 17, 2017

1.Identification

1.1 GHS Product identifier

Product name Starch

1.2 Other means of identification

Product number -
Other names Amylum

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:9005-25-8 SDS

9005-25-8Synthetic route

potato starch

potato starch

starch

starch

Conditions
ConditionsYield
Stage #1: potato starch With sodium hydroxide; water In isopropyl alcohol at 20℃; for 0.5h;
Stage #2: With acetic acid In isopropyl alcohol
sodium monochloroacetic acid
3926-62-3

sodium monochloroacetic acid

starch

starch

Conditions
ConditionsYield
Stage #1: starch With sodium hydroxide; water In isopropyl alcohol at 20℃; for 0.5h;
Stage #2: sodium monochloroacetic acid In isopropyl alcohol at 50℃; for 5h;
Stage #3: With acetic acid In isopropyl alcohol
N-(3-chloro-2-hydroxypropyl)trimethylammonium chloride

N-(3-chloro-2-hydroxypropyl)trimethylammonium chloride

starch

starch

Conditions
ConditionsYield
Stage #1: starch With sodium hydroxide; water In isopropyl alcohol at 20℃; for 0.5h;
Stage #2: N-(3-chloro-2-hydroxypropyl)trimethylammonium chloride With sodium hydroxide; water In isopropyl alcohol at 50℃; for 1h;
Stage #3: With acetic acid In isopropyl alcohol
starch

starch

β-D-glucose
492-61-5

β-D-glucose

Conditions
ConditionsYield
With C19H42N(1+)*H5P2W18O62(1-) In water at 120℃; for 5h; Reagent/catalyst; Autoclave;94.2%
thiophene-2-sulfonyl chloride
16629-19-9

thiophene-2-sulfonyl chloride

3-phenylaminomethyl-piperidine-1-carboxylic acid tert-butyl ester
309735-44-2

3-phenylaminomethyl-piperidine-1-carboxylic acid tert-butyl ester

sodium hydrogencarbonate
144-55-8

sodium hydrogencarbonate

starch

starch

3-[(2-thiophenesulfonyl-phenyl-amino)-methyl]-piperidine-1-carboxylic acid tert-butyl ester

3-[(2-thiophenesulfonyl-phenyl-amino)-methyl]-piperidine-1-carboxylic acid tert-butyl ester

Conditions
ConditionsYield
With i-Pr2NEt In hexane; dichloromethane; ethyl acetate85%
starch

starch

5-hydroxymethyl-2-furfuraldehyde
67-47-0

5-hydroxymethyl-2-furfuraldehyde

Conditions
ConditionsYield
With sodium chloride In tetrahydrofuran; 1-methyl-pyrrolidin-2-one; water at 180℃; under 15001.5 Torr; for 1.75h; Inert atmosphere;84.6%
With lithium chloride In water; dimethyl sulfoxide at 120℃; for 1h;52%
With tin (IV) chloride pentahydrate; 1-ethyl-3-methylimidazolium tetrafluoroborate at 100℃; Ionic liquid;47%
starch

starch

A

LACTIC ACID
849585-22-4

LACTIC ACID

B

Glyceraldehyde
56-82-6

Glyceraldehyde

Conditions
ConditionsYield
With aluminum (III) chloride; tin(ll) chloride In water at 189.84℃; under 22502.3 Torr; for 2h; Catalytic behavior; Inert atmosphere; Autoclave;A 81%
B 5.2%
starch

starch

D-glucose
50-99-7

D-glucose

Conditions
ConditionsYield
With H3N*2H(1+)*TeW6O21(2-); water at 130℃; for 4h; Autoclave;78.4%
With Arthrobacter sp. DL001 α-D-glucoside glucohydrolase; water at 30℃; for 0.5h; pH=5.5; citrate-phosphate buffer; Enzymatic reaction;
starch

starch

LACTIC ACID
849585-22-4

LACTIC ACID

Conditions
ConditionsYield
With erbium(III) chloride In water at 240℃; under 15001.5 Torr; for 0.5h; Inert atmosphere; Autoclave;73.7%
With sodium hydroxide In water at 300℃; for 0.0166667h;
quinoline-8-sulfonyl chloride
18704-37-5

quinoline-8-sulfonyl chloride

3-phenylaminomethyl-piperidine-1-carboxylic acid tert-butyl ester
309735-44-2

3-phenylaminomethyl-piperidine-1-carboxylic acid tert-butyl ester

sodium hydrogencarbonate
144-55-8

sodium hydrogencarbonate

starch

starch

3-[(8-Quinolinesulfonyl-phenyl-amino)-methyl]-piperidine-1-carboxylic acid tert-butyl ester

3-[(8-Quinolinesulfonyl-phenyl-amino)-methyl]-piperidine-1-carboxylic acid tert-butyl ester

Conditions
ConditionsYield
In hexane; dichloromethane; ethyl acetate68%
starch

starch

levulinic acid
123-76-2

levulinic acid

Conditions
ConditionsYield
With C18H32N4O6S2(2+)*2Br(1-) In water at 180℃; for 0.333333h; Reagent/catalyst;63.8%
With hydrogenchloride In water for 1h; Inert atmosphere; Heating;36%
starch

starch

ethylene glycol
107-21-1

ethylene glycol

Conditions
ConditionsYield
With hydrogen In water at 240℃; under 45004.5 Torr; for 0.5h; Product distribution / selectivity;57%
methanol
67-56-1

methanol

starch

starch

levulinic acid methyl ester
624-45-3

levulinic acid methyl ester

Conditions
ConditionsYield
With aluminum(III) sulphate octadecahydrate at 160℃; under 750.075 Torr; for 2.5h; Inert atmosphere;57%
starch

starch

5-methyl-dihydro-furan-2-one
108-29-2

5-methyl-dihydro-furan-2-one

Conditions
ConditionsYield
With phosphotungstic acid; ruthenium doped titanium dioxide; water; hydrogen at 150℃; under 30003 Torr; for 6h; Sealed tube;48.3%
daidzein-4'-O-β-D-glucopyranoside

daidzein-4'-O-β-D-glucopyranoside

starch

starch

A

daidzein 4'-O-β-maltoside
1237605-07-0

daidzein 4'-O-β-maltoside

B

daidzein 4'-O-β-maltotrioside
1237605-08-1

daidzein 4'-O-β-maltotrioside

Conditions
ConditionsYield
With cyclodextrin glucanotransferase In water at 40℃; for 24h; pH=7; aq. phosphate buffer; Enzymatic reaction;A 46%
B 35%
glycitein 4'-O-β-D-glucoside
1237605-01-4

glycitein 4'-O-β-D-glucoside

starch

starch

A

glycitein 4'-O-β-maltoside
1237605-02-5

glycitein 4'-O-β-maltoside

B

glycitein 4'-O-β-maltotrioside
1237605-03-6

glycitein 4'-O-β-maltotrioside

Conditions
ConditionsYield
With cyclodextrin glucanotransferase In water at 40℃; for 24h; pH=7; aq. phosphate buffer; Enzymatic reaction;A 45%
B 39%
glycitin
40246-10-4

glycitin

starch

starch

A

glycitein 7-O-β-maltoside
1237605-04-7

glycitein 7-O-β-maltoside

B

glycitein 7-O-β-maltotrioside
1237605-05-8

glycitein 7-O-β-maltotrioside

Conditions
ConditionsYield
With cyclodextrin glucanotransferase In water at 40℃; for 24h; pH=7; aq. phosphate buffer; Enzymatic reaction;A 41%
B 33%
daidzin
552-66-9

daidzin

starch

starch

A

daidzein-7-O-α-D-glucopyranosyl-(1-> 4)-O-β-D-glucopyranoside
308366-15-6

daidzein-7-O-α-D-glucopyranosyl-(1-> 4)-O-β-D-glucopyranoside

B

daidzein 7-O-β-maltotrioside

daidzein 7-O-β-maltotrioside

Conditions
ConditionsYield
With cyclodextrin glucanotransferase In water at 40℃; for 24h; pH=7; aq. phosphate buffer; Enzymatic reaction;A 39%
B 30%
starch

starch

β-cyclodextrin

β-cyclodextrin

Conditions
ConditionsYield
With cyclomaltodextrin glucanotransferase from Bacillus sp. 1070 In phosphate buffer; 2,2,4-trimethylpentane at 55℃; for 6h; pH=7.2; Enzymatic reaction;32%
methanol
67-56-1

methanol

starch

starch

methyl lactate
547-64-8

methyl lactate

Conditions
ConditionsYield
With Sn(salen) functionalized [OMIm]Br at 180℃; under 15001.5 Torr; for 2h; Inert atmosphere; Autoclave; chemoselective reaction;27.9%
aqueous sodium hypochlorite

aqueous sodium hypochlorite

1-(3,5,5,8,8-pentamethyl-5,6,7,8-tetrahydronaphthalenyl)ethanone
17610-24-1

1-(3,5,5,8,8-pentamethyl-5,6,7,8-tetrahydronaphthalenyl)ethanone

sodium hydrogensulfite

sodium hydrogensulfite

starch

starch

3,5,5,8,8-pentamethyl-5,6,7,8-tetrahydro-2-naphthoic acid
126070-22-2

3,5,5,8,8-pentamethyl-5,6,7,8-tetrahydro-2-naphthoic acid

Conditions
ConditionsYield
In 1,4-dioxane
2-(3-bromopropyl)isoindole-1,3-dione
5460-29-7

2-(3-bromopropyl)isoindole-1,3-dione

starch

starch

O-(N-phthalyl)-3-aminopropyl starch

O-(N-phthalyl)-3-aminopropyl starch

Conditions
ConditionsYield
With sodium hydride In N,N-dimethyl-formamide
acrylonitrile
107-13-1

acrylonitrile

starch

starch

O-cyanoethyl starch

O-cyanoethyl starch

Conditions
ConditionsYield
With sodium hydroxide In water at 41℃; for 0.5h; ultrasonication;
starch

starch

Sucrose
57-50-1

Sucrose

theanderose
25954-44-3

theanderose

Conditions
ConditionsYield
With acetate buffer; spinach α-glucosidase I at 37℃; for 4h; pH=5.0; Enzymatic reaction;
starch

starch

A

β‐cyclodextrin
7585-39-9

β‐cyclodextrin

B

cyclomaltooctaose
17465-86-0

cyclomaltooctaose

C

alpha cyclodextrin
10016-20-3

alpha cyclodextrin

Conditions
ConditionsYield
With sodium phosphate buffer; Paenibacillus illinoisensis cyclodextrin glucanotransferase In ethanol; water at 30℃; for 24h; pH=7.0;
starch

starch

D-Glucose
2280-44-6

D-Glucose

Conditions
ConditionsYield
With water; Aspergillus awatori glucoamylase at 25℃; Enzyme kinetics; Further Variations:; Catalysts;
starch

starch

A

carbon dioxide
124-38-9

carbon dioxide

B

hydrogen
1333-74-0

hydrogen

Conditions
ConditionsYield
With phosphoric acid; water; glucose-6-phosphate dehydrogenase; glycogen phosphorylase; thiamine pyrophosphate; phosphoglucomutase; phosphoglucose isomerase; triose-phosphate isomerase; 6-phosphogluconic dehydrogenase; Pyrococcus furiosus hydrogenase I; ribose 5-phosphate isomerase; ribulose-5-phosphate 3-epimerase; transaldolase; transketolase; nicotinamide adenine dinucleotide phosphate; magnesium chloride; manganese(ll) chloride; aldolase at 30℃; Enzyme kinetics; Enzymatic reaction; Aqueous HEPES buffer;
D-glucose
50-99-7

D-glucose

starch

starch

Disorazole Z

Disorazole Z

Conditions
ConditionsYield
With yeast; extract of; potassium hydroxide; oxygen; magnesium sulfate; calcium chloride In water at 30℃; for 288h; pH=6.8 - 7.9; Product distribution / selectivity; Microbiological reaction; Enzymatic reaction; HEPES (N-(2-hydroxyethyl)piperazin-N'-2-ethanesulfonic acid) buffer;
With yeast; extract of; potassium hydroxide; oxygen; magnesium sulfate; calcium chloride In water at 30℃; for 288h; pH=6.8 - 7.9; Product distribution / selectivity; Microbiological reaction; Enzymatic reaction; HEPES (N-(2-hydroxyethyl)piperazin-N'-2-ethanesulfonic acid) buffer;

9005-25-8Relevant articles and documents

PROTEIN STERILISATION BY RADIATION AND ADDITION OF A STABILISING COMPOSITION

-

, (2010/03/02)

A method of sterilising a protein, comprises exposing to ionising radiation an at least substantially dry composition comprises a protein and a protective compound or combination of protective compounds having both of the following characteristics: (i) a rate of reaction with singlet oxygen greater than 1×10 7 L mol?1 S?1; (ii) being a reducing agent whilst at the same time containing a proton dissociable group with a pKa no more than 3 units from the pH of the composition. The compound having characteristic (i) is selected from histidine, thiamine and tryptophan, the compound having characteristic (ii) is selected from methionine, malate, citrate, lactate and tiron. The radiation is gamma radiation or electron beam, whereby the preferred dose is 15-40 kGy.

Oil-in-water emulsion and process for producing the same

-

Page/Page column 9, (2008/06/13)

The invention relates to an oil-in-water emulsion obtained by mixing (a) a polymer compound having, in a side chain, a group represented by formula (1):-(OX)n-E2-R wherein X represents a C1 to C6 divalent saturated hydrocarbon group, n is a number of 5 to 300, E2 is an ether linkage or an ester linkage, and R represents a C4 to C30 hydrocarbon group, (b) a water-soluble polyol, (c) a nonionic surfactant, (d) a hydrophobic compound, and water and diluting the resulting mixture with water and a process for producing the same.

Treatment of genitourinary tract disorders

-

, (2008/06/13)

Genitourinary system disorders are treated with therapeutic agents, and optionally further with radiation treatments.

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