CAS 9000-07-1 Carrageenan type i commercial grade

NAVIGATION

Carrageenan type i commercial grade

PRICE INQUIRY

Catalog Number

ACM9000071

CAS Number

9000-07-1

Product Name

Carrageenan type i commercial grade

Category

Polysaccharide

Description

OtherSolid;Yellowish to colourless, coarse to fine powder which is practically odourless

IUPAC Name

zinc;1-(5-cyanopyridin-2-yl)-3-[(1S,2S)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate

Molecular Weight

551.8g/mol

Molecular Formula

C23H23FN4O7Zn

Canonical SMILES

CCC(=O)C1=C(C(=C(C=C1)F)C2CC2NC(=O)NC3=NC=C(C=C3)C#N)O.CC(=O)[O-].CC(=O)[O-].[Zn+2]

InChI

InChI=1S/C19H17FN4O3.2C2H4O2.Zn/c1-2-15(25)11-4-5-13(20)17(18(11)26)12-7-14(12)23-19(27)24-16-6-3-10(8-21)9-22-16;2*1-2(3)4;/h3-6,9,12,14,26H,2,7H2,1H3,(H2,22,23,24,27);2*1H3,(H,3,4);/q;;;+2/p-2/t12-,14+;;;/m1.../s1

InChI Key

UHVMMEOXYDMDKI-JKYCWFKZSA-L

Solubility

Soluble in hot water; insoluble in alcohol for a 1,5 % dilution;GENERALLY INSOL IN OILS & ORG SOLVENTS; SOL IN ANHYDROUS HYDRAZINE; SPARINGLY SOL IN FORMAMIDE, METHYL SULFOXIDE; INSOL IN N,N-DIMETHYLFORMAMIDE;1 G DISSOLVES IN 100 ML WATER @ ABOUT 80 °C; INSOL IN ETHANOL;Soluble in water forming viscous solutions

Color/Form

YELLOWISH TO COLORLESS, COARSE TO FINE POWDER; MUCILAGINOUS TEXTURE;White to beige powder

Complexity

647

Covalently-Bonded Unit Count

EC Number

232-524-2;232-524-2

Exact Mass

550.084219g/mol

Formal Charge

Heavy Atom Count

MeSH Entry Terms

Carrageenan;Carrageenin;iota Carrageenan;iota-Carrageenan;kappa Carrageenan;kappa-Carrageenan;lambda Carrageenan;lambda-Carrageenan

Monoisotopic Mass

550.084219g/mol

Other Experimental

STRONGLY CHARGED ANIONIC POLYELECTROLYTE OF LARGE SIZE;REGARDED AS CONTAINING 2 MAJOR FRACTIONS, GELLING FRACTION, KAPPA-CARRAGEENAN & NON-GELLING, LAMBDA-CARRAGEENAN;GENERALLY IT IS NECESSARY TO HEAT MOST CARRAGEENAN SOLUTIONS TO ATTAIN COMPLETE SOLUBILITY;PLANT SOURCE, MOLECULAR WEIGHT & PRESENCE OF METALLIC IONS AFFECT VISCOSITY;COMPOSED OF RESIDUES OF D-GALACTOSE & 3,6-ANHYDRO-D-GALACTOSE, MOLAR RATIO 1.11-1.5 TO 1 /KAPPA-CARRAGEENAN/;CONTAINS 1 SULFATE HALF-ESTER GROUP FOR EVERY 2.2-5 MONOSACCHARIDE UNITS, DEPENDING ON SOURCE /KAPPA-CARRAGEENAN/;COMPOSED PRIMARILY OF 1,3-LINKED D-GALACTOSE-2-SULFATE & 1,4-LINKED D-GALACTOSES-2,6-DISULFATE /LAMBDA-CARRAGEENAN/;SULFATE CONTENT OF KAPPA & LAMBDA CARRAGEENAN DIFFER SUBSTANTIALLY WITH APPROX 24% & 33%, RESPECTIVELY;SHOWS BLOOD ANTICOAGULANT ACTIVITY; DIL AQ SOLN ARE VISCOUS, VISCOSITY INCR ALMOST LOGARITHMICALLY WITH INCR CONCN;PPT PROTEINS WHEN PH OF SOLN IS BELOW ISOELECTRIC POINT OF PROTEIN; @ LOW CONCN CAUSES AGGLOMERATION OF MILK PROTEINS;UNDERGOES DEPOLYMERIZATION IN ACID SOLN;REACTS WITH LARGE MOLECULAR WEIGHT CATIONIC MOLECULES WITH HYDROPHILIC COMPONENTS TO FORM INSOL REACTION PRODUCTS;POTASSIUM, CESIUM, RUBIDIUM, & AMMONIUM SALTS INCR VISCOSITY OF CARRAGEENAN SOLN & ENHANCE GELLING PROPERTIES;COMPOSED PRIMARILY OF 1,3-LINKED GALACTOSE-4-SULFATE WITH 1,4-LINKED 3,6-ANHYDRO-D-GALACTOSE-2-SULFATE /IOTA-CARRAGEENAN/;IN PRESENCE OF SPECIFIC METALLIC CATIONS, EG POTASSIUM, SOLN WILL FORM SHORT INELASTIC, THERMALLY REVERSIBLE GELS;Carrageenan Gum is a hydrophilic colloid that absorbs water readily and complexes with milk proteins.;It is a mixture of polysaccharide fractions: (1) The lambda fraction is cold-water soluble, contains d-galactose and 35% esterified sulfate, and does not gel. The kappa fraction contains d-galactose and 3,6-anhydro-d-galactose (1.4:1 ratio) and 25% esterified sulfate. The kappa form does not gel without addition of a solute; the properties of the gel depend on the amount and nature of the added solute. Another species of seaweed produces 100% kappa /fraction/ from North Carolina to the tropics.;Forms chemically set gels with K+;Rapid hydrolysis at pH <4.5;Sol in very polar solvents. Sol in hot milk, hot conc sugar soln; above 60 °C in water as Na+ salt in cold water. K+ and Ca+ salts are insol in cold water. Insol in conc salt soln; 35% alcohol soln; insol with swelling in cold milk. Optimum stability occurs in pH 9. /kappa-form/;Sol in very polar solvents. Sol in hot milk, hot conc salt soln; above 40 °C in water, as Na+ salt in cold water; slightly sol in hot conc sugar soln. K+ and Ca+ salts are insol in cold water. Insol in 35% alcohol soln; insol in cold milk. Optimum stability occurs in pH 9. /l-form/;Sol in very polar solvents. Sol in water, milk, hot conc sugar soln, conc salt soln., as Na+ salt in 35% alcohol soln. Optimum stability occurs in pH 9. The most highly sulfated form 32-39%. /gamma-form/

Rotatable Bond Count

Stability

SOLUTIONS & GELS FAIRLY STABLE OVER WIDE PH RANGE @ ROOM TEMP OR LOWER; RAPIDLY DEGRADED @ LOW PH & HIGH TEMP;SOLUTIONS @ PH 9 ARE MOST STABLE

Viscosity

/p>Not less than 5 mPa.s (1,5 % solution at 75 °C)

MSDS

Download MSDS

COA

Download COA

Spec Sheet

Download Spec Sheet

If you have any other questions or need other size, please get a quote.