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|
HS Code |
145637 |
| Molecular Formula | C5H10N2O3 |
| Molecular Weight | 146.15 g/mol |
| Cas Number | 556-50-3 |
| Iupac Name | 2-(diaminomethyleneamino)acetic acid |
| Common Name | Glycylsarcosine |
| Synonyms | Glycylsarcosine, Gly-Sar |
| Chemical Structure | H-Gly-Sar-OH |
| Appearance | white to off-white powder |
| Solubility | soluble in water |
| Storage Conditions | Store at 2-8°C |
| Purity | ≥98% (varies by supplier) |
| Application | Used in peptide transport studies |
| Melting Point | 220-225°C (decomposes) |
| Pka | 2.13 (carboxyl), 8.12 (amino) |
| Smiles | CN(CC(=O)NCC(=O)O)C |
As an accredited Gly-Sar factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Gly-Sar (Sigma Aldrich, Chemical Grade) is supplied in a 1 gram amber glass bottle with a white, tamper-evident cap and clear labeling. |
| Shipping | Gly-Sar (Glycylsarcosine), when shipped from suppliers like Sigma-Aldrich, Merck, or TCI, is typically packed in tightly sealed containers to prevent contamination or moisture exposure. It is sent as a non-hazardous, stable solid, with standard shipping methods, and includes proper labeling and documentation for laboratory chemical use. |
| Storage | **Gly-Sar** should be stored tightly closed in a cool, dry, and well-ventilated place, away from incompatible substances. Keep the container tightly sealed and store at room temperature (typically 2-8°C or as specified by the supplier). Protect from moisture and direct sunlight. Refer to the Safety Data Sheet (SDS) for further storage details specific to each manufacturer’s guidelines. |
Competitive Gly-Sar prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615371019725 or mail to sales7@bouling-chem.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: sales7@bouling-chem.com
Flexible payment, competitive price, premium service - Inquire now!
