10mM in Water for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
Store at -80°C Ships Dry ice packs + Cold packs Check lot-specific COA for exact specifications.
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
Cited in 2 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
L-Aspartic acid-d 3 is the deuterium labeled L-Aspartic acid. L-Aspartic acid is is an amino acid, shown to be a suitable proagent for colon-specific agent deliverly.
In Vitro
Stable heavy isotopes of hydrogen, carbon, and other elements have been incorporated into drug molecules, largely as tracers for quantitation during the drug development process. Deuteration has gained attention because of its potential to affect the pharmacokinetic and metabolic profiles of drugs. MCE has not independently confirmed the accuracy of these methods. They are for reference only.
| Isomeric SMILES | [2H][C@@](C(=O)O)(C([2H])([2H])C(=O)O)N |
|---|---|
| Molecular Weight | 136.12 |
| Reaxy-Rn | 774618 |
| Reaxys-RN_link_address | https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=774618&ln= |
Comprehensive hazard, handling, storage, and regulatory compliance document.
Download SDS →Lot-specific quality data. Enter your lot number to retrieve the exact COA.
Look up COA →Full quality attributes and acceptance criteria for this grade.
View spec sheet →| 1. Zi-Chun Zhang, Ji Wang, Meng Dong, Shuang Cui, Xu-Hui Huang, Lei Qin. (2024) Integration of untargeted lipidomics and targeted metabolomics revealed the mechanism of flavor formation in lightly cured sea bass driven via salt. FOOD CHEMISTRY, [PMID:39756082] [10.1016/j.foodchem.2024.142675] |
| 2. Zixi Li, Meng Dong, Libo Qi, Shan Shang, Yan Guo, Lei Qin, Baoshang Fu. (2025) Mass spectrometry-based lipidomics combined with flavoromics reveal the mechanism of characteristic flavor formation in Chelidonichthys kumu bone soup treated with different edible oils by frying. Food Bioscience, [PMID:] [10.1016/j.fbio.2025.106724] |
