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(±)-Threonine

(±)-Threonine structure

CAS No:
80-68-2
Formula:
C4H9NO3
Chemical Name:
(±)-Threonine
Synonyms:
Threonine;DL-Threonine;Threonine,DL-;(±)-Threonine;NSC 206292;5090-44-8;31138-27-9;1187422-62-3
Categories:
Cosmetic Ingredient > Antistatic

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Description

DL-Threonine, an essential amino acid, has the potential to treat hypostatic leg ulceration[1].

(±)-Threonine Basic Attributes

Molecular Weight：

119.11900

Exact Mass：

119.12

EC Number：

205-645-3

HScode：

29225000

Characteristics

PSA：

83.55000

XLogP3：

-2.9

Appearance：

White crystalline powder; slight savoury aroma

Density：

1.307g/cm3

Melting Point：

228-229 °C (decomp)

Boiling Point：

345.8ºC at 760 mmHg

Flash Point：

162.9ºC

Refractive Index：

1.507

Water Solubility：

H2O: 200 g/L (25 ºC)

Storage Conditions：

Store at RT.

Safety Information

Transport codes：

NONH for all modes of transport

wgk germany：

hazard class code：

R36/37/38

safety instructions：

S24/25

Marks：

Precautionary statement(s)：

P261, P264, P270, P271, P280, P301+P312, P302+P352, P304+P340, P305+P351+P338, P312, P321, P330, P332+P313, P337+P313, P362, P403+P233, P405, P501

Hazard Statements：

H302

GHS Classification：

|Warning|H302 (100%): Harmful if swallowed [Warning Acute toxicity, oral]|P261, P264, P270, P271, P280, P301+P312, P302+P352, P304+P340, P305+P351+P338, P312, P321, P330, P332+P313, P337+P313, P362, P403+P233, P405, and P501|Aggregated GHS information provided by 127 companies from 2 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.

(±)-Threonine Use and Manufacturing

Uses

L-threonine ([72-19-5]) is an essential amino acid. The physiological effect of DL-threonine is that when L-threonine is half-deficient, it is prone to loss of appetite, fatty liver embolism, sumamol Acid cannot be synthesized in higher animals and must be supplied from outside the body. In addition to supplementing L-lysine, cereal protein is followed by L-threonine. This is because although the content of L-threonine is large, the combination of threonine and peptide in protein is difficult to hydrolyze. It is not easy to digest and absorb. As a nutritional supplement for best use of fruit, it can be used with glycine for white rice, glycine and valine for wheat flour, glycine and methionine for barley, and oat for glycine and tryptophan for corn. Co-heating with grapes tends to produce caramel and chocolate aromas. Has a fragrance effect. It is also used to prepare L-threonine by dividing into amino acid infusion and comprehensive amino acid preparation.

Manufacturing Info：

Threonine: ACTIVE

Use Classification：

Food additives -> Flavoring Agents

Food Additive Classes：

Flavoring Agents

Computed Properties

Molecular Weight:119.12
XLogP3:-2.3
Hydrogen Bond Donor Count:2
Hydrogen Bond Acceptor Count:3
Rotatable Bond Count:1
Exact Mass:119.058243149
Monoisotopic Mass:119.058243149
Topological Polar Surface Area:88
Heavy Atom Count:8
Complexity:87.8
Undefined Atom Stereocenter Count:2
Covalently-Bonded Unit Count:1
Compound Is Canonicalized:Yes

Material

Potassium bromide

Downstream Products

Betaine

Carbon dioxide

Glycine

Acetaldehyde

Ammonia

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Guide of (±)-Threonine

Description
Basic Attributes
Characteristics
Safety Information
Use and Manufacturing
Computed Properties
Material
Downstream Products
Recommended Suppliers
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(±)-Threonine

SDS

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