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1083154-86-2

S-L-cysteinyl-p-hydroquinone is a chemical with a specific purpose. Lookchem provides you with multiple data and supplier information of this chemical.

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  • 1083154-86-2 Structure

  • Basic information

    1. Product Name: S-L-cysteinyl-p-hydroquinone
    2. Synonyms:
    3. CAS NO:1083154-86-2
    4. Molecular Formula:
    5. Molecular Weight: 229.257
    6. EINECS: N/A
    7. Product Categories: N/A
    8. Mol File: 1083154-86-2.mol

  • Chemical Properties

    1. Melting Point: N/A
    2. Boiling Point: N/A
    3. Flash Point: N/A
    4. Appearance: N/A
    5. Density: N/A
    6. Refractive Index: N/A
    7. Storage Temp.: N/A
    8. Solubility: N/A
    9. CAS DataBase Reference: S-L-cysteinyl-p-hydroquinone(CAS DataBase Reference)
    10. NIST Chemistry Reference: S-L-cysteinyl-p-hydroquinone(1083154-86-2)
    11. EPA Substance Registry System: S-L-cysteinyl-p-hydroquinone(1083154-86-2)

  • Safety Data

    1. Hazard Codes: N/A
    2. Statements: N/A
    3. Safety Statements: N/A
    4. WGK Germany:
    5. RTECS:
    6. HazardClass: N/A
    7. PackingGroup: N/A
    8. Hazardous Substances Data: 1083154-86-2(Hazardous Substances Data)

1083154-86-2 Usage

Check Digit Verification of cas no

The CAS Registry Mumber 1083154-86-2 includes 10 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 7 digits, 1,0,8,3,1,5 and 4 respectively; the second part has 2 digits, 8 and 6 respectively.
Calculate Digit Verification of CAS Registry Number 1083154-86:
(9*1)+(8*0)+(7*8)+(6*3)+(5*1)+(4*5)+(3*4)+(2*8)+(1*6)=142
142 % 10 = 2
So 1083154-86-2 is a valid CAS Registry Number.

1083154-86-2Downstream Products

1083154-86-2Relevant articles and documents

Determination of reduced cysteine in oenological cell wall fractions of saccharomyces cerevisiae

Tirelli, Antonio,Fracassetti, Daniela,De Noni, Ivano

, p. 4565 - 4570 (2010)

Compounds containing cysteine residues, such as glutathione, can affect the redox potential of must and wine by reduction of o-quinones and hydrogen peroxide. The oenological yeast cell wall fractions contain cysteine residues in their protein structure, and they could affect both oxidative and odor properties of wine. An analytical approach based on the derivatization of cysteinyl residues with p-benzoquinone followed by reversed-phase high-performance liquid chromatography separation was developed to quantify glutathione and free and protein cysteine in 16 Saccharomyces cerevisiae strains and 12 commercial samples of yeast mannoproteins, hulls, and lysates. The chemical modifications induced by the Maillard reaction following the industrial preparation of such fractions were evaluated as well. Lysates showed the highest protein cysteine content and high contents of glutathione and free cysteine. Mannoproteins showed an intense Maillard reaction (furosine >60 mg/100 g protein), and most of the samples were able to bind thiol compounds with a potentially detrimental effect toward the thiol-related odors in wine.

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