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L-Phenylalanine

analytical standard, for Nitrogen Determination According to Kjeldahl Method

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Synonym(s):
(S)-2-Amino-3-phenylpropionic acid
Linear Formula:
C6H5CH2CH(NH2)CO2H
CAS Number:
Molecular Weight:
165.19
Beilstein/REAXYS Number:
1910408
EC Number:
MDL number:
PubChem Substance ID:

grade

analytical standard

Quality Level

assay

≥99.0% (NT)

optical activity

[α]/D -34.0±0.5°, c = 2 in H2O

shelf life

limited shelf life, expiry date on the label

analyte chemical class(es)

amino acids, peptides, proteins

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

impurities

8.5%±0.2% total nitrogen acc. to Kjeldahl

loss

≤0.1% loss on drying

color

white

mp

270-275 °C (dec.) (lit.)

solubility

H2O: 0.1 M, clear, colorless

anion traces

chloride (Cl-): ≤50 mg/kg

cation traces

NH4+: ≤100 mg/kg

application(s)

food and beverages

format

neat

SMILES string

N[C@@H](Cc1ccccc1)C(O)=O

InChI

1S/C9H11NO2/c10-8(9(11)12)6-7-4-2-1-3-5-7/h1-5,8H,6,10H2,(H,11,12)/t8-/m0/s1

InChI key

COLNVLDHVKWLRT-QMMMGPOBSA-N

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Application

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Storage Class

11 - Combustible Solids

wgk_germany

WGK 1

flash_point_f

Not applicable

flash_point_c

Not applicable


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25G
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705578-5MG-PW

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1000309185

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Older individuals generally experience a reduced food-chewing efficiency. As a consequence, food texture may represent an important factor that modulates dietary protein digestion and absorption kinetics and the subsequent postprandial protein balance. We assessed the effect of meat texture on

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