M51008
Methyliminodiacetic acid
99%
Synonym(s):
MIDA, MIDA ligand
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All Photos(3)
About This Item
Linear Formula:
CH3N(CH2CO2H)2
CAS Number:
Molecular Weight:
147.13
EC Number:
MDL number:
UNSPSC Code:
12352100
PubChem Substance ID:
NACRES:
NA.22
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Quality Level
Assay
99%
mp
220 °C (dec.) (lit.)
SMILES string
CN(CC(O)=O)CC(O)=O
InChI
1S/C5H9NO4/c1-6(2-4(7)8)3-5(9)10/h2-3H2,1H3,(H,7,8)(H,9,10)
InChI key
XWSGEVNYFYKXCP-UHFFFAOYSA-N
Signal Word
Warning
Hazard Statements
Precautionary Statements
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
Target Organs
Respiratory system
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
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G B Fiore et al.
Analytical biochemistry, 139(2), 413-417 (1984-06-01)
A method for the separation and quantification of the levels of alanopine and strombine in neutralized, perchloric acid extracts of tissues of marine invertebrates is presented. The method is based on high-performance liquid chromatographic (HPLC) separation, postcolumn derivatization using o-phthaldialdehyde
María Eugenia García-Rubiño et al.
Journal of inorganic biochemistry, 200, 110801-110801 (2019-08-30)
The study of the metal binding pattern of N-methyladenines (1-, 3-, 7- or 9-Meade) towards CuII-iminodiacetate-like chelates is addressed on the basis of XRD crystal structures of sixteen novel ternary compounds. Except for three compounds, all others feature an square-based
M E Haque et al.
Acta medica Okayama, 54(1), 1-8 (2000-03-10)
We present here a reliable and sensitive method for the determination of acidic opines such as meso-alanopine, beta-alanopine, tauropine and strombine in biological samples. Interfering primary amino acids were eliminated by reaction with o-phthalaldehyde, and the derivatized compounds were passed
Christian Starkenmann et al.
Journal of agricultural and food chemistry, 57(17), 7938-7943 (2009-08-12)
A broth of dried scallop adductor muscles was prepared. Tasters appreciated the typical seafood, sweet, slightly umami taste of scallop, which is difficult to reproduce with common ingredients. Therefore, the broth was fractionated and, guided by multiple tastings, we isolated
B Siegmund et al.
Hoppe-Seyler's Zeitschrift fur physiologische Chemie, 364(7), 807-812 (1983-07-01)
meso-Alanopine and D-strombine are separated by high pressure liquid chromatography using a cation exchange resin and 2.5 X 10(-5) M sulfuric acid as eluant, at a flow rate of 1.0 ml/min, 20 degrees C column temperature and a pressure of
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