English name: Guanine; 2-Amino-6-hydroxypurine; 2-Aminohypoxanthine; Imidoxanthin
Other names: 2-amino-6-hydroxypurine; 2-aminohypoxanthine; guanosine; guanine
CAS number: 73-40-5
C5H5N5O = 151.13
Level: Ultra Pure Grade
Content: ≥98.0%
Em (248nm, 0.1N HCl):> 11100
Properties: White square crystalline or amorphous powder. It is easily soluble in ammonium hydroxide, alkali hydroxide and dilute acid solution, slightly soluble in ethanol and ether, insoluble in water, decomposes above 360 ​​℃ and partially sublimates. Absorbance 250nm / 260nm: 1.32 ～ 1.42; Absorbance 280nm / 260nm: 0.80 ～ 0.88; Absorbance 290nm / 260nm: 0.45 ～ 0.53
Uses: biochemical research. Intermediate storage of thioguanine and ring-opening guanine: RT
Stainless Steel KitchenWare is absolutely everywhere in the kitchen. If you don't have sleek stainless steel appliances or kitchen islands, you probably have stainless steel pans, mixing bowls, and utensils. Ever wonder how stainless steel came to be so universal in cooking? One hint: it's more than just it's pretty looks.
Steel is fantastic stuff. It's an iron alloy and strong as all get-out. It doesn't chip, bend, or crack easily (though it does scratch), and it stays shiny over years of use.
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Stainless steel is a metal alloy with about 10-11% chromium. When exposed to air, the chromium in the metal forms a film of chromium oxide over the surface. This film is passive and non-toxic, and most importantly, it prevents the steel from rusting by shielding it from air and moisture. Even if the metal gets scratched, the chromium oxide reforms seamlessly.
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