Chemodex

ThioGlo1

Product Code:
 
CDX-T0904
Product Group:
 
Dyes, Stains, and Probes
Supplier:
 
Chemodex
Regulatory Status:
 
RUO
Shipping:
 
Ambient
Storage:
 
Short term: +20°C. Long term: +4°C
Chemical Structure

Chemical Structure 

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CodeSizePrice
CDX-T0904-M01010 mg£87.00
Quantity:
CDX-T0904-M02525 mg£162.00
Quantity:
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This product comes from: Switzerland.
Typical lead time: 7-10 working days.
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  • Further Information
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Further Information

Appearance:
White solid.
CAS:
137350-66-4
Description:
ThioGlo1 is a thiol-reactive fluorescent probe. Upon reaction with a thiol group, a fluorescent adduct is formed that displays excitation/emission maxima of 384/513 nm, respectively. It also reacts with sulfite to form a fluorescent adduct with similar spectral characteristics, and interference from sulfite during thiol determination must be accounted for using secondary methods.
EClass:
32160000
Form:
solid
GHS:
GHS07
Handling Advice:
Protect from light and moisture.
Hazards:
H302, H315, H319, H332, H335
InChi:
InChI=1S/C20H13NO7/c1-26-14-6-4-10-3-5-13-11(9-12(19(24)27-2)20(25)28-13)17(10)18(14)21-15(22)7-8-16(21)23/h3-9H,1-2H3
InChi Key:
NLQBAJWAMARDBZ-UHFFFAOYSA-N
MDL:
MFCD10687034
Molecular Formula:
C20H13NO7
Molecular Weight:
379.32
Package Type:
Vial
Precautions:
P261, P280, P305+P351+P338
Purity:
>98% (NMR)
Signal word:
Warning
SMILES:
O=C(C(C(OC)=O)=C1)OC2=C1C3=C(N4C(C=CC4=O)=O)C(OC)=CC=C3C=C2
Solubility:
Soluble in DMSO or DMF (both 20mg/ml).
Source / Host:
Synthetic
Transportation:
Non-hazardous
UNSPSC Number:
41105331
Use & Stability:
Stable for at least 2 years after receipt when stored at +4°C.

Documents

References

(1) J.-R. Yang & M.E. Langmuir; J. Heterocycl. Chem. 28, 1177 (1991) | (2) N.A. Palmer, et al.; J. Agric. Food Chem. 58, 5220 (2010) | (3) J. Wu, et al.; Anal. Chem. 82, 7267 (2010) | (4) M.N. Lund & M.L. Andersen; J. Am. Soc. Brew. Chem. 69, 163 (2011) | (5) R. Hudec, et al.; Anal. Biochem. 433, 95 (2013) | (6) S. Hoff, et al.; Analyst 138, 2096 (2013) | (7) N.E. de Almeida, et al.; J. Agric. Food Chem. 61, 9444 (2013)