Polysucrose - Materials / Alfa Chemistry

NAVIGATION

Polysucrose

PRICE INQUIRY

Catalog Number

ACMA00014166

Product Name

Polysucrose

Category

Polysaccharide

Description

Sucrose appears as white odorless crystalline or powdery solid. Denser than water.;Liquid; OtherSolid; OtherSolid, Liquid; PelletsLargeCrystals; WetSolid;Solid;WHITE SOLID IN VARIOUS FORMS.;Hard, white, odorless crystals, lumps, or powder.;Hard, white, odorless crystals, lumps, or powder. [Note: May have a characteristic, caramel odor when heated.]

IUPAC Name

(2R,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol

Molecular Weight

342.3g/mol

Molecular Formula

C12H22O11;C12H22O11

Canonical SMILES

C(C1C(C(C(C(O1)OC2(C(C(C(O2)CO)O)O)CO)O)O)O)O

InChI

InChI=1S/C12H22O11/c13-1-4-6(16)8(18)9(19)11(21-4)23-12(3-15)10(20)7(17)5(2-14)22-12/h4-11,13-20H,1-3H2/t4-,5-,6-,7-,8+,9-,10+,11-,12+/m1/s1

InChI Key

CZMRCDWAGMRECN-UGDNZRGBSA-N

Boiling Point

Decomposes (NTP, 1992);Decomposes;Decomposes

Melting Point

320 to 367 °F (decomposes) (NTP, 1992);185.5 °C;185.5 °C;185.5°C;320-367°F (decomposes);320-367°F (Decomposes)

Density

1.59 at 68 °F (USCG, 1999);1.5805 g/cu cm @ 17 °C;1.6 g/cm³;1.59;1.59

Solubility

greater than or equal to 100 mg/mL at 66° F (NTP, 1992);6.13 M;1 g dissolves in 0.5 ml water, 170 ml alcohol, about 100 ml methanol. Moderately sol in glycerol, pyridine.;Very soluble in water, methanol; slightly soluble in ethanol; insoluble in ethyl ether.;water solubility = 2.12X10+6 mg/l @ 25 °C;2100.0 mg/mL;Solubility in water, g/100ml at 25 °C: 200;200%

Color/Form

Monoclinic sphenoidal crystals, crystalline masses, blocks, or powder;Hard, white ... crystals, lumps, or powder ...

Complexity

395

Covalently-Bonded Unit Count

EC Number

200-334-9;618-806-1

Exact Mass

342.116212g/mol

Formal Charge

Heavy Atom Count

ICSC Number

1507

Log P

-3.7 (LogP);log Kow = -3.70;-3.70;-3.67

MeSH Entry Terms

Saccharose;Sucrose

Monoisotopic Mass

342.116212g/mol

Odor

Characteristic caramel;... Odorless ... [Note: May have a characteristic caramel odor when heated].

Other Experimental

Decomp @ 160-186 °C; does not reduce Fehling's soln, form osazone, or show mutarotation; hydrolyzed to glucose and fructose by dil acids and by invertase, a yeast enzyme; upon hydrolysis optical rotation falls and is negative when hydrolysis is complete.;Surface tension of aqueous solution (0.1-0.6 mol/l) = 71-75 mN/m;Enthalpy of formation = 86 cal/mol-deg K

Refractive Index

INDEX OF REFRACTION: 1.5376; SADTLER REFERENCE NUMBER: 8659 (IR, PRISM), 563 (IR, GRATING); SPECIFIC OPTICAL ROTATION: +66.37 @ 20 °C/D (WATER)

Rotatable Bond Count

RTECS Number

WN6500000

Stability

STABLE IN AIR

UNII

C151H8M554

Vapor Pressure

0 mm Hg (approx) (NIOSH, 2016);0 mmHg (approx);0 mmHg (approx)

XLogP3