trans-3-HEXENOIC ACID (PURE) - CAS 1577-18-0
Molecular Formula:
C6H10O2
Molecular Weight:
114.14
COA:
Inquire
Olfactive Family:
Fruity
FEMA:
3170
Odor description:
A diffusive cheese odor; somewhat fruity.
Taste description:
Strong acidic, cheesy character, with honey backnotes.
Purity:
96.0%
Appearance:
colorless to pale yellow liquid
Synonyms:
(* Alt. CAS #) CAS: 4219-24-3; 3-Hexenoic acid, 3-Hexenoic acid, (3E)-, e-3-Hexenoic acid, FEMA CAS: 4219-24-3, trans-3-HEXENOIC ACID (PURE)
Solubility:
Insoluble in water; soluble in alcohol.
Storage:
Store tightly sealed under inert gas in a cool, well-ventilated area.
MSDS:
Inquire
Shelf Life:
48 months from manufacture date
Boiling Point:
208.00 C (EPI 4.0)
Specificgravity:
0.953 : 0.961 at 25 deg C
Refractive index:
1.436 : 1.443 at 20 deg C
1.Use of long-chain fatty acid-CoA ligase (AMP-forming) from Pseudomonas fragi for the 'in vitro' synthesis of natural penicillins.
Fernández-Valverde M1, Reglero A, Luengo JM. FEMS Microbiol Lett. 1992 Sep 15;75(2-3):111-4.
Five different naturally occurring penicillins containing as side chains hexanoic, trans-3-hexenoic, heptanoic, octanoic or trans-3-octenoic acids have been synthesized 'in vitro' by coupling long-chain fatty acid-CoA ligase (AMP-forming) (EC 6.2.1.3) from Pseudomonas fragi (LFCoA-L) with acyl-CoA: 6-aminopenicillanic acid acyltransferase (AT) from Penicillium chrysogenum. The quantity of penicillin produced was directly related with the carbon length of the side chain precursor tested, being maximal with octanoic acid. Fatty acids with a lower length than C5 were not recognized as substrates and nor were certain aromatic molecules.
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CAS 1577-18-0 trans-3-HEXENOIC ACID (PURE)

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