Cas 500757-06-2,2-(4',6'-O-isopropylidene-α-D-mannopyranosyl)-2-benzamido-(2S)-propionic acid 1,2'-lactone

500757-06-2

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Basic information

Product Name: 2-(4',6'-O-isopropylidene-α-D-mannopyranosyl)-2-benzamido-(2S)-propionic acid 1,2'-lactone
Synonyms: 2-(4',6'-O-isopropylidene-α-D-mannopyranosyl)-2-benzamido-(2S)-propionic acid 1,2'-lactone
CAS NO:500757-06-2
Molecular Formula:
Molecular Weight: 377.394
EINECS: N/A
Product Categories: N/A

Chemical Properties

Melting Point: N/A
Boiling Point: N/A
Flash Point: N/A
Appearance: N/A
Density: N/A
Refractive Index: N/A
Storage Temp.: N/A
Solubility: N/A
CAS DataBase Reference: 2-(4',6'-O-isopropylidene-α-D-mannopyranosyl)-2-benzamido-(2S)-propionic acid 1,2'-lactone(CAS DataBase Reference)
NIST Chemistry Reference: 2-(4',6'-O-isopropylidene-α-D-mannopyranosyl)-2-benzamido-(2S)-propionic acid 1,2'-lactone(500757-06-2)
EPA Substance Registry System: 2-(4',6'-O-isopropylidene-α-D-mannopyranosyl)-2-benzamido-(2S)-propionic acid 1,2'-lactone(500757-06-2)

Safety Data

Hazard Codes: N/A
Statements: N/A
Safety Statements: N/A
WGK Germany:
RTECS:
HazardClass: N/A
PackingGroup: N/A
Hazardous Substances Data: 500757-06-2(Hazardous Substances Data)

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Check Digit Verification of cas no

The CAS Registry Mumber 500757-06-2 includes 9 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 6 digits, 5,0,0,7,5 and 7 respectively; the second part has 2 digits, 0 and 6 respectively.
Calculate Digit Verification of CAS Registry Number 500757-06:
(8*5)+(7*0)+(6*0)+(5*7)+(4*5)+(3*7)+(2*0)+(1*6)=122
122 % 10 = 2
So 500757-06-2 is a valid CAS Registry Number.

500757-06-2Upstream product

500757-06-2Downstream Products

500757-06-2Relevant academic research and scientific papers

Practical stereoselective synthesis of α-D-C-mannosyl-(R)-alanine

Colombo, Lino,Di Giacomo, Marcello,Ciceri, Paola

, p. 9381 - 9386 (2007/10/03)

α-D-C-Mannosyl-(R)-alanine 2 was synthesized in only four steps starting from the known acetonide protected D-ribo-hex-1-enitol 4 and N-benzoylalanine. The key C-C bond formation between the sugar and the amino acid moieties was effected through a Claisen rearrangement of the intermediate oxazole 7, derived from the ester 6.

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