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5'-Inosinic acid, monosodium salt, also known as disodium inosine-5'-monophosphate (IMP), is a flavor enhancer and a type of nucleotide. It is a sodium salt of inosinic acid, which is a nucleotide that occurs naturally in many foods, particularly in meat and seafood. As a flavor enhancer, it is used to improve the taste and umami (savory) flavor of various food products. It is also used in the pharmaceutical industry as a dietary supplement to support muscle recovery and energy production. The compound is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) and is widely used in the food industry to enhance the natural flavors of various dishes.

5375-41-7

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5375-41-7 Usage

Check Digit Verification of cas no

The CAS Registry Mumber 5375-41-7 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 5,3,7 and 5 respectively; the second part has 2 digits, 4 and 1 respectively.
Calculate Digit Verification of CAS Registry Number 5375-41:
(6*5)+(5*3)+(4*7)+(3*5)+(2*4)+(1*1)=97
97 % 10 = 7
So 5375-41-7 is a valid CAS Registry Number.

5375-41-7SDS

SAFETY DATA SHEETS

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

Version: 1.0

Creation Date: Aug 19, 2017

Revision Date: Aug 19, 2017

1.Identification

1.1 GHS Product identifier

Product name inosine-5'-phosphate monosodium salt

1.2 Other means of identification

Product number -
Other names inosine 5'-phosphate sodium salt

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

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More Details:5375-41-7 SDS

5375-41-7Relevant academic research and scientific papers

Thermochemistry of the reactions between adenosine, adenosine 5'-monophosphate, inosine, and inosine 5'-monophosphate; the conversion of L-histidine to (urocanic acid + ammonia)

Larson, J. W.,Tewari, Y. B.,Goldberg, R. N.

, p. 73 - 90 (2007/10/02)

Results of equilibrium and calorimetric measurements are reported for a series of enzyme-catalyzed reactions involving the deamination of adenosine 5'-monophosphate (AMP), adenosine, and L-histidine, and the dephosphorylation of AMP and inosine 5'-monophosphate (IMP).These measurements have been analyzed with a model which describes the complex equilibria in solution.The results obtained are: ΔrHmo = -(49.6 +/- 0.5) kJ*mol-1 for AMP2-(aq) + H2O(l) + H+(aq) = HIMP2-(aq) + NH4+(aq); ΔrHmo = -(49.4 /- 0.7) kJ*mol-1 for adenosine(aq) + H2O(l) + H+(aq) = inosine(aq) + NH4+(aq); ΔrGmo = -(13.0 +/- 0.4) kJ*mol-1, ΔrHmo = (0.9 +/- 0.4) kJ*mol-1, and ΔrSmo = (47 +/- 2) J*K-1*mol-1 for AMP2-(aq) + H2O(l) = adenosine(aq) + HPO42-(aq); ΔrGmo = -(12.6 +/- 0.1) kJ*mol-1, ΔrHmo = (1.2 +/- 0.2) kJ*mol-1, and ΔrSmo = (48 +/- 1) J*K-1*mol-1 for HIMP2-(aq) + H2O(l) = inosine(aq) + HPO42-(aq); and ΔrGmo = -(2.5 +/- 0.7) kJ*mol-1, ΔrHmo = (7.6 +/- 0.8) kJ*mol-1, and ΔrSmo = (34 +/- 4) J*K-1*mol-1 for L-histidine(aq) = urocanate-(aq) + NH4+(aq).These results are discussed in relation to both thermodynamic-cycle calculations involving these substances and other reactions of a chemically similar nature.

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