4691-65-0 Usage
Chemical Properties
Different sources of media describe the Chemical Properties of 4691-65-0 differently. You can refer to the following data:
1. white powder
2. Disodium 5?-inosinate contains approximately 7.5 molecules of water of crystallization. It is odorless and has characteristic taste. For other details of description, see Disodium 5?-Guanylate.
Occurrence
Reported found in beef, pork, chicken, whale, horse mackerel, sweet fish, common sea bass, pilchard, black sea
bream, pike, mackerel, mackerel keta salmon, tuna, globefish, eel, dried bonito and squilla.
Uses
Different sources of media describe the Uses of 4691-65-0 differently. You can refer to the following data:
1. Disodium 5￠-Inosinate is a flavor enhancer which performs as a
disodium guanylate does, but only when present at approximately
twice the level. see disodium guanylate.
2. Flavor potentiator in foods. Sodium Inosinate is a salt replacement flavor enhancer. Food additive.
Definition
A 5
′
-nucleotide derived from seaweed or dried fish.
Sodium guanylate is a by-product.
Preparation
Disodium 5?-inosinate is derived from mineral, animal (meat/fish), vegetable or fungal sources.
Safety Profile
: Moderately toxic by
several routes. An experimental teratogen.
Mutation data reported. When heated to
decomposition it emits toxic fumes of POx,
NOx, and NazO.
Check Digit Verification of cas no
The CAS Registry Mumber 4691-65-0 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 4,6,9 and 1 respectively; the second part has 2 digits, 6 and 5 respectively.
Calculate Digit Verification of CAS Registry Number 4691-65:
(6*4)+(5*6)+(4*9)+(3*1)+(2*6)+(1*5)=110
110 % 10 = 0
So 4691-65-0 is a valid CAS Registry Number.
InChI:InChI=1/C10H13N4O8P.2Na/c15-6-4(1-21-23(18,19)20)22-10(7(6)16)14-3-13-5-8(14)11-2-12-9(5)17;;/h2-4,6-7,10,15-16H,1H2,(H,11,12,17)(H2,18,19,20);;/q;2*+1/p-2/rC10H11N4Na2O8P/c15-23-25(20,24-16)21-1-4-6(17)7(18)10(22-4)14-3-13-5-8(14)11-2-12-9(5)19/h2-4,6-7,10,17-18H,1H2,(H,11,12,19)
4691-65-0Relevant articles and documents
Thermochemistry of the reactions between adenosine, adenosine 5'-monophosphate, inosine, and inosine 5'-monophosphate; the conversion of L-histidine to (urocanic acid + ammonia)
Larson, J. W.,Tewari, Y. B.,Goldberg, R. N.
, p. 73 - 90 (2007/10/02)
Results of equilibrium and calorimetric measurements are reported for a series of enzyme-catalyzed reactions involving the deamination of adenosine 5'-monophosphate (AMP), adenosine, and L-histidine, and the dephosphorylation of AMP and inosine 5'-monophosphate (IMP).These measurements have been analyzed with a model which describes the complex equilibria in solution.The results obtained are: ΔrHmo = -(49.6 +/- 0.5) kJ*mol-1 for AMP2-(aq) + H2O(l) + H+(aq) = HIMP2-(aq) + NH4+(aq); ΔrHmo = -(49.4 /- 0.7) kJ*mol-1 for adenosine(aq) + H2O(l) + H+(aq) = inosine(aq) + NH4+(aq); ΔrGmo = -(13.0 +/- 0.4) kJ*mol-1, ΔrHmo = (0.9 +/- 0.4) kJ*mol-1, and ΔrSmo = (47 +/- 2) J*K-1*mol-1 for AMP2-(aq) + H2O(l) = adenosine(aq) + HPO42-(aq); ΔrGmo = -(12.6 +/- 0.1) kJ*mol-1, ΔrHmo = (1.2 +/- 0.2) kJ*mol-1, and ΔrSmo = (48 +/- 1) J*K-1*mol-1 for HIMP2-(aq) + H2O(l) = inosine(aq) + HPO42-(aq); and ΔrGmo = -(2.5 +/- 0.7) kJ*mol-1, ΔrHmo = (7.6 +/- 0.8) kJ*mol-1, and ΔrSmo = (34 +/- 4) J*K-1*mol-1 for L-histidine(aq) = urocanate-(aq) + NH4+(aq).These results are discussed in relation to both thermodynamic-cycle calculations involving these substances and other reactions of a chemically similar nature.
