Glucosamine

CAS Number: 3416-24-8
Chemical Formula: C6H13NO5
Synonyms: 2-Amino-2-deoxy-α-D-glucopyranose 2-Amino-2-deoxyglucose D-Glucose 2-amino-2-deoxy
Appearance: White Powder
MOQ (Minimum Order Quantity): 1 FCL (Full Container Load)

Description

Products Description

Glucosamine has a molecular formula of C6H13NO5 and a molecular weight of 179.17. It shows the characteristics of polyhydroxy amines and naturally occurs in the cell walls of crustaceans, insects, molds and bacteria as polymers or derivatives. Glucosamine can be derived from chitin, a polymer of N-acetyl glucosamine, via aqueous hydrolysis.Glucosamine

Chemical Properties

Item Value
Boiling point 311.69°C rough estimate
density 1.3767 rough estimate
refractive index 1.4240 estimate
storage temp. Keep in dark place Sealed in dry Room Temperature
solubility DMSO 23.0 Max Conc. mg/mL 128.37 Max Conc. mM Water 36.0 Max Conc. mg/mL 200.93 Max Conc. mM
pka pKa 8.04 H2O t = 15.5 I=0.00 N2 Approximate
Melting point 88 °C
form Solid
color White to Off-White
Optical Rotation α form +100 → +72 HCl β form +28 → +47.5
Cosmetics Ingredients Functions ANTISTATIC HAIR CONDITIONING
InChI InChI=1S/C6H13NO5/c7-3(1-8)5(11)6(12)4(10)2-9/h1 3-6 9-12H 2 7H2/t3- 4+ 5+ 6+/m0/s1
InChIKey FZHXIRIBWMQPQF-SLPGGIOYSA-N
SMILES O=C[C@H](N)[C@H]([C@@H]([C@@H](CO)O)O)O
LogP -2.175 est
CAS DataBase Reference 3416-24-8 CAS DataBase Reference
EPA Substance Registry System Glucosamine 3416-24-8

Safety Information

Item Value
TSCA TSCA listed
Hazardous Substances Data 3416-24-8 Hazardous Substances Data

Product Application

Glucosamine is widely applied in pharmaceutical health products, dietary supplements, cosmetics and related industries. It supports normal physiological activities and helps promote the synthesis of vital biological substances in the human body.

Supply & Delivery

Fast delivery time
Inventory: 2-3 working days
New production: 7-10 working days

Category:

Reviews

There are no reviews yet.

Be the first to review “Glucosamine”

Your email address will not be published. Required fields are marked *