(2S)-2-Aminohexanedioic acid(CAS: 1118-90-7)

CAS Number
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Other Suppliers for (2S)-2-Aminohexanedioic acid
Basic Information
Molecular Formula
C6H11NO4
Molecular Weight
161.16 g/mol
Physical State
White to Yellow Solid
Physical Properties
Melting Point
203-205 ºC (dec.)
Boiling Point
287.44°C (rough estimate)
Flash Point
173.9 °C
Water Solubility
Soluble in 1N HCl (50 mg/ml) and water (slightly).
Chemical Identifiers
SMILES
C(CC(C(=O)O)N)CC(=O)O
InChIKey
OYIFNHCXNCRBQI-BYPYZUCNSA-N
Database References
MDL Number
MFCD00002636
Beilstein Registry Number
1724348
FAQ
(2S)-2-Aminohexanedioic acid, also known as L-lysine, is an essential amino acid with the chemical formula C6H14N2O4. It is a chiral molecule with a specific stereochemistry at the second carbon. This compound is commonly used in nutrition, biochemistry, and pharmaceutical applications due to its role in protein synthesis and various metabolic functions.
(2S)-2-Aminohexanedioic acid (CAS: 1118-90-7) is primarily used as a dietary supplement and in the production of proteins. It is also employed in pharmaceuticals for drug development, in the food industry as a flavor enhancer, and in research for studying amino acid metabolism and biological functions.
(2S)-2-Aminohexanedioic acid (CAS: 1118-90-7) is generally recognized as safe when used in appropriate amounts. However, high doses may cause gastrointestinal discomfort. Proper handling, including the use of gloves and safety goggles, is recommended to avoid skin or eye irritation. Safety standards are in place for its use in food and pharmaceutical products.
(2S)-2-Aminohexanedioic acid (CAS: 1118-90-7) should be stored in a cool, dry place away from direct light. It is stable under these conditions and should be kept in airtight containers to prevent moisture absorption. Proper storage ensures its efficacy and safety for long-term use.
Safety Notice
Please verify product specifications and safety data before use. Contact the supplier for detailed safety information.
Always follow proper handling procedures
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