adenosine

adenosine

Full Material List

(2R,3R,4S,5R)-2-(6-aminopurin-9-yl)-5-(hydroxymethyl)oxolane-3,4-diol

Identifiers

FEMA	N/A
CAS	58-61-7
EINECS	200-389-9
Synonyms	(-)- adenosine b-D- adenosine 6- amino-9-b-D-ribofuranosyl-9H-purine (2R,3R,4S,5R)-2-(6- amino-9H-purin-9-yl)-5-(hydroxymethyl)oxolane-3,4-diol (2R,3R,4S,5R)-2-(6- amino-9H-purin-9-yl)-5-(hydroxymethyl)tetrahydro-3,4-furandiol (2R,3R,4S,5R)-2-(6- amino-9H-purin-9-yl)-5-(hydroxymethyl)tetrahydrofuran-3,4-diol (2R,3R,4S,5R)-2-(6- amino-9H-purin-9-yl)-5-(hydroxymÃ©thyl)tÃ©trahydrofurane-3,4-diol (2R,3R,4S,5R)-2-(6- amino-purin-9-yl)-5-hydroxymethyl-tetrahydro-furan-3,4-diol (2R,3R,4S,5R)-2-(6- aminopurin-9-yl)-5-(hydroxymethyl)oxolane-3,4-diol myocol nucleocardyl 9-b-D- ribofuranosidoadenine 9-b-D- ribofuranosyl-9H-purin-6-amine
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	K72T3FS567
CoE Number	N/A
XlogP3-AA	-1.10 (est)
Molecular Weight	267.24541
Molecular Formula	C10 H13 N5 O4

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

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Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	235.50 Â°C. @ 760.00 mm Hg
Boiling Point	676.27 Â°C. @ 760.00 mm Hg (est)
Flash Point	685.00 Â°F. TCC ( 362.80 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	-0.755 (est)
Soluble In	water, 8228 mg/L @ 25 °C (est)
Occurrence	cantaloupe fruit celery plant corn corn leaf cucumber garlic bulb garlic tuber lemon pericarp onion bulb saffron soybean sprout tomato flower verbena leaf wheat petiole