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3-deoxy-glycero-pentos-2-ulose is a complex organic compound with the molecular formula C5H8O4. It is a type of sugar acid, specifically a deoxy sugar, which means it has one less oxygen atom than a typical sugar molecule. 3-deoxy-glycero-pentos-2-ulose is characterized by its unique structure, featuring a pentose (five-carbon sugar) backbone with a ketone group at the second carbon position and a hydroxyl group at the first carbon position. 3-deoxy-glycero-pentos-2-ulose is of interest in the field of organic chemistry and biochemistry, as it may have potential applications in the synthesis of various pharmaceuticals and natural products. Its properties, such as reactivity and stability, make it a valuable compound for studying the behavior of deoxy sugars in chemical reactions and biological processes.

6815-38-9

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6815-38-9 Usage

Check Digit Verification of cas no

The CAS Registry Mumber 6815-38-9 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 6,8,1 and 5 respectively; the second part has 2 digits, 3 and 8 respectively.
Calculate Digit Verification of CAS Registry Number 6815-38:
(6*6)+(5*8)+(4*1)+(3*5)+(2*3)+(1*8)=109
109 % 10 = 9
So 6815-38-9 is a valid CAS Registry Number.
InChI:InChI=1/C5H8O4/c6-2-4(8)1-5(9)3-7/h2,5,7,9H,1,3H2

6815-38-9SDS

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 4,5-dihydroxy-2-oxopentanal

1.2 Other means of identification

Product number -
Other names 3-Deoxypentosulose

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:6815-38-9 SDS

6815-38-9Downstream Products

6815-38-9Relevant academic research and scientific papers

N-(1-Deoxy- d -xylulos-1-yl)-glutathione: A Maillard Reaction Intermediate Predominating in Aqueous Glutathione-Xylose Systems by Simultaneous Dehydration-Reaction

Tang, Wei,Cui, Heping,Sun, Fuli,Yu, Xiaohong,Hayat, Khizar,Hussain, Shahzad,Tahir, Muhammad Usman,Zhang, Xiaoming,Ho, Chi-Tang

, p. 8994 - 9001 (2019/08/20)

The effect of simultaneous dehydration-reaction (SDR) on Amadori rearrangement product (ARP) N-(1-deoxy-d-xylulos-1-yl)-glutathione and its key degradation products, 3-deoxyxylosone (3-DX) and 1-deoxyxylosone (1-DX), were investigated in an aqueous glutathione-xylose (GSH-Xyl) system. The yield of ARP was increased to 67.98% by SDR compared with 8.44% by atmospheric thermal reaction at 80 °C. Reaction kinetics was applied to analyze the mechanism and characteristics of ARP formation and degradation under SDR. ARP formation and degradation rate was highly dependent on temperature, and the latter was more sensitive to temperature. By regulating the reaction conditions of temperature and pH, the ratio of ARP formation rate constant to its degradation rate constant could be controlled to achieve an efficient preparation of ARP from GSH-Xyl Maillard reaction through SDR.

Degradation of glucose: reinvestigation of reactive α-dicarbonyl compounds

Jenny, Gobert,Glomb, Marcus A.

experimental part, p. 8591 - 8597 (2010/07/15)

Maillard reactions influence the formation of flavor and color in processed foods in an important way. Reducing sugars and amino acids ultimately react to stable end products. To elucidate the complex formation pathways a vast number of experiments have b

Identification and determination of α-dicarbonyl compounds formed in the degradation of sugars

Usui, Teruyuki,Yanagisawa, Satoshi,Ohguchi, Mio,Yoshino, Miku,Kawabata, Risa,Kishimoto, Junko,Arai, Yumi,Aida, Kaoru,Watanabe, Hirohito,Hayase, Fumitaka

, p. 2465 - 2472 (2008/03/27)

The α-dicarbonyl compounds formed in the degradation of glucose and fructose were analyzed by HPLC using 2,3-diaminonaphthalene as derivatizing reagent, and identified as glucosone (GLUCO), 3-deoxyglucosone (3DG), 3-deoxyxylosone (3DX), tetrosone (TSO), triosone (TRIO), 3-deoxytetrosone (3DT), glyoxal (GO), and methylglyoxal (MGO). The results suggest that α-dicarbonyl compounds were formed from glucose via non-oxidative 3-deoxyglucosone formation and oxidative glucosone formation in glucose degradation. In addition, TRIO, GO, and MGO were also formed from glyceraldehyde as intermediate. The α-dicarbonyl compounds might be formed from glucose via these pathways in diabetes.

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