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CAS No 56-87-1 , (2S)-2,6-diaminohexanoic acid

  • Name: (2S)-2,6-diaminohexanoic acid
  • Synonyms: h-Lys-oh; lysine acid; lysine;L-lysine; Lisina [Spanish]; Lysinum [Latin]; 56-87-1; (S)-Lysine; Aminutrin;(2S)-2,6-diaminohexanoic acid; alpha-Lysine;
  • CAS Registry Number:
  • Melting Point: 215 ºC (DEC.)
  • Flash Point: 142.2°C
  • Boiling Point: 311.5°Cat760mmHg
  • Density: 1.125g/cm3
  • Refractive index: 26 ° (C=2, 5mol/L HCl)
  • Water Solubility: H2O: 0.1 g/mL, clear, colorless
  • Safety Statements: An experimental teratogen. Experimental reproductive effects. When heated to decomposition it emits toxic fumes of NOx.
  • Hazard Symbols: Xi: Irritant;
  • Flash Point: 142.2°C
  • EINECS: 200-294-2
  • Molecular Weight: 146.18756
  • InchiKey: KDXKERNSBIXSRK-YFKPBYRVSA-N
  • InChI: InChI=1S/C6H14N2O2/c7-4-2-1-3-5(8)6(9)10/h5H,1-4,7-8H2,(H,9,
    10)/t5-/m0/s1
  • Molecular Formula: C6H14N2O2
  • Molecular Structure:CAS No:56-87-1 (2S)-2,6-diaminohexanoic acid

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56-87-1 L-Lysine

  • Name: L-Lysine Structural formula: C6H14N2O2 Molecular weight: 14619 CAS NO: 56-87-1 Appearance: It is a white or almost white free flowing and crystalline powder Use: it is a kind of essential amino acids Standard: GB 10794--89 Package: 25KG/Drum Em...
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References of (2S)-2,6-diaminohexanoic acid
Title: Lysine
CAS Registry Number: 56-87-1
CAS Name: L-Lysine
Synonyms: Lys; K; (S)-2,6-diaminohexanoic acid; a,e-diaminocaproic acid
Molecular Formula: C6H14N2O2
Molecular Weight: 146.19
Percent Composition: C 49.29%, H 9.65%, N 19.16%, O 21.89%
Literature References: An essential amino acid for human development; probably the most limited in the food chain. Identified in a hydrolysate of casein by Drechsel in 1889. Named "lysatine" from the Greek for "loosing", as it produced urea on treatment with barium hydroxide; changed to "lysine" in 1891. Verification of structure: E. Fischer, F. Weigert, Ber. 35, 3772 (1902). Early chemistry and biochemistry: Amino Acids and Proteins, D. M. Greenberg, Ed. (Charles C. Thomas, Springfield, IL, 1951) 950 pp, passim; J. P. Greenstein, M. Winitz, Chemistry of the Amino Acids vols. 1-3 (John Wiley & Sons, Inc., New York, 1961) pp 2097-2124, passim. Review of supplementation of cereals: C. Feldberg, C. P. Hetzel, Food Technol. 12, 496 (1958); of wheat proteins: S. B. Vaghefi et al., Am. J. Clin. Nutr. 27, 1231-1246 (1974). Review of metabolism in mammals: F. C. Fellows, M. H. R. Lewis, Biochem. J. 136, 329-334 (1973); of metabolic errors: N. A. J. Carson, Clin. Endocrinol. Metab. 3, 71-86 (1974). Brief review of production by fermentation: Nutr. Rev. 43, 88-90 (1985). Review of synthesis: G. Galili, Plant Cell 7, 899-906 (1995).
Properties: Needles from water, hexagonal plates from dil alcohol. Darkens at 210°; dec 224.5°. [a]D20 +14.6° (c = 6.5); [a]D23 +25.9° (c = 2 in 6.0N HCl). pK1 2.18; pK2 8.95; pK3 10.53. Very freely sol in water. Insol in common neutral solvents.
pKa: pK1 2.18; pK2 8.95; pK3 10.53
Optical Rotation: [a]D20 +14.6° (c = 6.5); [a]D23 +25.9° (c = 2 in 6.0N HCl)
 
Derivative Type: Dihydrochloride
Molecular Formula: C6H14N2O2.2HCl
Molecular Weight: 219.11
Percent Composition: C 32.89%, H 7.36%, N 12.79%, O 14.60%, Cl 32.36%
Properties: Crystals from ethanol + ether, mp 193°. [a]D20 +15.3° (c = 2).
Melting point: mp 193°
Optical Rotation: [a]D20 +15.3° (c = 2)
 
Derivative Type: Monohydrochloride
CAS Registry Number: 657-27-2
Trademarks: Darvyl; Enisyl (Person & Covey)
Molecular Formula: C6H14N2O2.HCl
Molecular Weight: 182.65
Percent Composition: C 39.45%, H 8.28%, N 15.34%, O 17.52%, Cl 19.41%
Properties: Crystals from dil ethanol. mp 263-264° when anhydrous. [a]D25 +14.6° (c = 2 in 0.6N HCl).
Melting point: mp 263-264° when anhydrous
Optical Rotation: [a]D25 +14.6° (c = 2 in 0.6N HCl)
 
Derivative Type: Monoorotate
Trademarks: Lysortine (Adrian-Marinier)
Molecular Formula: C11H18N4O6
Molecular Weight: 302.28
Percent Composition: C 43.71%, H 6.00%, N 18.53%, O 31.76%
Literature References: Prepn: GB 922361 (1962 to A.E.C. Soc. Chim. Org. Biol.).
Properties: Crystals, dec 315°.
 
Use: Enrichment of cereals and feeds.