CAS 383907-64-0

Egg PG

CAS: 383907-64-0

Egg PG is a major anionic phospholipid in food, bacterial, and animal cell membranes, and a substrate in sPMCA reactions.

Fórmula: C₄₁H₇₈NaO₁₀P

Pureza: 98%

Cor e Forma: Soild

Peso molecular: 785.02

Ref: TM-TN7244

L-α-phosphatidylglycerol (Egg,Chicken) (sodium salt)

CAS: 383907-64-0

Fórmula: C₄₁H₇₈NaO₁₀P

Pureza: 97%

Cor e Forma: Solid

Peso molecular: 785.0156

Ref: IN-DA00CIM7

Egg PG

CAS: 383907-64-0

Egg PG

Pureza: ≥98%

Peso molecular: 785.02g/mol

Ref: 54-BUP06649

Phosphatidylglycerol, PG (egg)

CAS: 383907-64-0

Fórmula: Unspecified

Pureza: >98%

Cor e Forma: Solid

Ref: 48-37-0150

Phosphatidylglycerols (egg) (sodium salt)

CAS: 383907-64-0

Pureza: 98%

Peso molecular: 782.54

Ref: 10-F555121

L-±-phosphatidylglycerol (Egg, Chicken) (sodium salt)

CAS: 383907-64-0

L-±-phosphatidylglycerol (Egg, Chicken) (sodium salt) is a phospholipid that is used as a stabilizer in liposomal drug formulation. It can be used to enhance the stability of bilayers and gangliosides. L-±-Phosphatidylglycerol (Egg, Chicken) (sodium salt) has been shown to have an amphipathic nature and can form monolayers with a diameter of up to 100 nm. This product also has physicochemical properties that are favorable for use in pharmaceutical applications.

Fórmula: C₄₀H₇₆NaO₁₀P

Pureza: Min. 95%

Peso molecular: 782.28 g/mol

Ref: 3D-IQA90764