N-(2-Methyl-2-sulfanylpropanoyl)-L-cysteine(CAS: 65002-17-7)

CAS Number
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Other Suppliers for N-(2-Methyl-2-sulfanylpropanoyl)-L-cysteine
Basic Information
Molecular Formula
C7H13NO3S2
Molecular Weight
223.32 g/mol
Physical Properties
Melting Point
119-123°C
Density
1.3934 (rough estimate)
Chemical Identifiers
SMILES
CC(C)(C(=O)NC(CS)C(=O)O)S
InChIKey
VUAFHZCUKUDDBC-BYPYZUCNSA-N
Database References
MDL Number
MFCD00867570
FAQ
N-(2-Methyl-2-sulfanylpropanoyl)-L-cysteine (CAS: 65002-17-7) is subject to various regulatory guidelines, including GHS classification for hazards, REACH regulations for European market compliance, and FDA and EPA requirements for safety and environmental protection. Ensure all handling and disposal procedures adhere to local and international regulations.
Alternatives to N-(2-Methyl-2-sulfanylpropanoyl)-L-cysteine (CAS: 65002-17-7) include related compounds like N-(2-Methylpropanoyl)-L-cysteine and analogs such as N-(2-Fluoropropanoyl)-L-cysteine. Common alternative reagents in synthesis might include acetic anhydride or propionic anhydride as substitutes.
The market for N-(2-Methyl-2-sulfanylpropanoyl)-L-cysteine (CAS: 65002-17-7) is seeing growth driven by its applications in pharmaceuticals and biotechnology. Research trends focus on its use in drug discovery and development, particularly in cancer and inflammatory diseases. Price trends indicate steady demand with minor fluctuations.
Waste containing N-(2-Methyl-2-sulfanylpropanoyl)-L-cysteine (CAS: 65002-17-7) should be collected in appropriate containers and properly labeled. For disposal, incineration is recommended, and professional waste disposal services should be utilized. Follow local regulations for hazardous waste management and ensure environmental protection measures are in place to minimize ecological impact.
Safety Notice
Please verify product specifications and safety data before use. Contact the supplier for detailed safety information.
Always follow proper handling procedures
Contact Information
Contact Person
Manager Shi
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