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Merck

1.04731

SAFC

myo-Inositol

EMPROVE® EXPERT, Ph. Eur., NF, FCC

의약품 제조

동의어(들):

myo-Inositol, Hexahydroxycyclohexane, Cyclohexanehexol, meso-Inositol, Myo-Inosit

로그인조직 및 계약 가격 보기


About This Item

실험식(Hill 표기법):
C6H12O6
CAS Number:
Molecular Weight:
180.16
MDL number:
UNSPSC 코드:
12352104
EC 인덱스 번호:
201-781-2

Agency

NF
Ph. Eur.

Quality Level

규정 준수

FCC

제품 라인

EMPROVE® EXPERT

양식

solid

pH

5-7 (20 °C, 100 g/L in H2O)

mp

225-227 °C

응용 분야

liquid formulation
parenterals
pharma/biopharma processes
pharmaceutical

저장 온도

2-30°C

SMILES string

OC1C(C(C(C(C1O)O)O)O)O

InChI

1S/C6H12O6/c7-1-2(8)4(10)6(12)5(11)3(1)9/h1-12H

InChI key

CDAISMWEOUEBRE-UHFFFAOYSA-N

일반 설명

Finding the right excipient that matches your needs as well as regulatory demands can be a complicated challenge in formulation. With our application know-how and regulatory expertise, we support you in every step of development, scale-up, and production.
As part of our EMPROVE® Program, our raw materials are offered with extensive documentation facilitating compliance of your pharma and biopharma product, full supply chain transparency and risk mitigation. Our SAFC® portfolio of high-quality products for biopharmaceutical and pharmaceutical formulation and production withstands strict quality control procedures and is produced according to applicable cGMP guidelines.

애플리케이션

myo-Inositol Emprove® Essential is mainly used in highly regulated pharmaceutical applications.

법적 정보

Emprove is a registered trademark of Merck KGaA, Darmstadt, Germany
SAFC is a registered trademark of Merck KGaA, Darmstadt, Germany

면책조항

The substance 1.04731 has no REACH registration because the only supported use is the use in medicinal products for human or veterinary use or in food or feedingstuffs according to article 2 of the REACH Regulation (EC) No 1907/2006.

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point (°F)

Not applicable

Flash Point (°C)

Not applicable


시험 성적서(COA)

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문서 라이브러리 방문

문서

This article outlines critical factors in long-term stability of proteins, and how different stabilizers protect again mechanical and thermal stress.

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