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CAS:51-40-1
Molecular Formula:C8H11NO3.C4H6O6
(-)-Noradrenalineacidtartrate; (-)-Noradrenalinebitartratemonohydrate; Noradrenalineacidtartrate; Noradrenalinehydrogentartrate; Noradrenalinetartrate; Norepinephrinehydrogentartrate; L-4-(A-Hydroxy-B-Aminoethyl)Catechol Bitartrate
Brief Introduction
This product is a kind of natural stress hormone and neurotransmitter, is a kind of β The EC50 value was 5.37 μ M。
CAS:513-38-2
Molecular Formula:C4H9I
1-Iodomethylpropane; 1-Iodo-2-Methylpropane; 1-Iodo-Iso-Butane; 1-Iodo-2-Methyl-Propan; 1-Jod-2-Methylpropan
Brief Introduction
This product can be used as organic solvent, analytical reagent and raw material for organic synthesis.
CAS:64920-29-2
Molecular Formula:C12H14O3
2-Oxo-4-Phenylbutanoic Acid Ethyl Ester; 2-Oxo-4-Phenylbutyric Acid Ethyl Ester; 4-Phenyl-2-Oxobutyric Acid Ethyl Ester; Benzylpyruvic Acid Ethyl Ester
Brief Introduction
It can be used as intermediate of organic synthesis and medicine.
CAS:65-86-1
Molecular Formula:C5H4N2O4
2,6-Dihydroxy-4-Pyrimidinecarboxylic Acid; 4-Pyrimidinecarboxylic Acid, 1,2,3,6-Tetrahydro-2,6-Dioxo-; 4-Pyrimidinecarboxylicacid,1,2,3,6-Tetrahydro-2,6-Dioxo-; 6-Carboxyuracil; Acideorotique; Acidoorotico; Acidumoroticum; Ai3-25478
Brief Introduction
Whey acid, also known as vitamin B13, is a nutrient. In the field of medicine, whey acid and its derivatives have good curative effect on icteric hepatitis, fatty liver, acute and chronic hepatitis. As a nutritional cosmetic matrix, it can be well absorbed by the skin, promote cell metabolism, significantly inhibit skin aging, whey acid has applications in food and life sciences.
CAS:66455-30-9
Brief Introduction
Polygelatin peptide is a new generation of improved gelatin in recent years. Since its clinical application, it has been found to have ideal artificial colloidal conditions and is more superior than dextran and hydroxyethyl starch. Because the various indicators of gelatin peptides are similar to human blood, the electrolyte content and pH value are closer to human plasma, while dextran and hydroxyethyl starch do not have this characteristic.
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