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L-Proline

Catalog No. 81709 Name Sigma Aldrich
CAS Number 147-85-3 Website http://www.sigmaaldrich.com
M. F. C5H9NO2 Telephone 1-800-521-8956
M. W. 115.13046 Fax
Purity ≥99.5% (NT) Email
Storage Chembase ID: 57

SYNONYMS

Title
L-脯氨酸
IUPAC name
(2S)-pyrrolidine-2-carboxylic acid
IUPAC Traditional name
L-proline
Synonyms
(S)-Pyrrolidine-2-carboxylic acid
(S)-吡咯烷-2-羧酸

DATABASE IDS

MDL Number MFCD00064318
CAS Number 147-85-3
PubChem SID 24887885
Beilstein Number 80810
EC Number 205-702-2

PROPERTIES

Antion Traces chloride (Cl-): ≤100 mg/kg
Antion Traces sulfate (SO42-): ≤100 mg/kg
Cation Traces Al: ≤5 mg/kg
Cation Traces As: ≤0.1 mg/kg
Cation Traces Ba: ≤5 mg/kg
Cation Traces Bi: ≤5 mg/kg
Cation Traces Ca: ≤10 mg/kg
Cation Traces Cd: ≤5 mg/kg
Cation Traces Co: ≤5 mg/kg
Cation Traces Cr: ≤5 mg/kg
Cation Traces Cu: ≤5 mg/kg
Cation Traces Fe: ≤5 mg/kg
Cation Traces K: ≤50 mg/kg
Cation Traces Li: ≤5 mg/kg
Cation Traces Mg: ≤5 mg/kg
Cation Traces Mn: ≤5 mg/kg
Cation Traces Mo: ≤5 mg/kg
Cation Traces NH4+: ≤20 mg/kg
Cation Traces Na: ≤50 mg/kg
Cation Traces Ni: ≤5 mg/kg
Cation Traces Pb: ≤5 mg/kg
Cation Traces Sr: ≤5 mg/kg
Cation Traces Zn: ≤5 mg/kg
Empirical Formula (Hill Notation) C5H9NO2
Ignition Residue ≤0.1%
Impurities insoluble matter, passes filter test
Impurities ≤0.3% foreign amino acids
λ 1 M in H2O
Loss on Drying ≤0.1% loss on drying, 20 °C (HV)
Product Line BioUltra
Purity ≥99.5% (NT)
Absorption Wavelength λ: 260 nm Amax: 0.05
Absorption Wavelength λ: 280 nm Amax: 0.05
Melting Point 228 °C (dec.)(lit.)
Optical Rotation [α]20/D -85.0±1.0°, c = 5% in H2O
pH 6.0-7.0 (25 °C, 1 M in H2O)
Solubility H2O: soluble1 M at 20 °C, clear, colorless
MSDS Link Download
Personal Protective Equipment Eyeshields, Gloves, type N95 (US), type P1 (EN143) respirator filter
RTECS TW3584000
German water hazard class 1

DETAILS

Description (English)
Other Notes
Protects enzymes against heat inactivation1; Growth requirement of various microorganisms2
Description (简体中文)
Other Notes
Protects enzymes against heat inactivation1; Growth requirement of various microorganisms2

REFERENCES