| CAS No.: | 52-90-4 |
|---|---|
| Formula: | C3h7no2s |
| EINECS: | 200-158-2 |
| Packaging Material: | Plastic |
| Storage Method: | Normal |
| Shelf Life: | 2 Years |
| Samples: |
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| Customization: |
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Product name |
L-Cysteine |
CAS |
52-90-4 |
|
Appearence |
White Crystal Powder |
MF |
C3H7NO2S |
|
MW |
121.15 |
Purity |
98%min |
|
Melting point |
240 °C (464 °F; 513 K) |
Loss on drying |
0.5% or less |
| TECHNICAL DATE SHEET | ||
| PRODUCT SPECIFICATIONS | ||
| Product Name: | L-cysteine | |
| Internal Code: | 000-00726 | |
| Cas number: | 52-90-4 | |
| Molecular formula | C3H7NO2S | |
| ANALYSIS ITEMS | SPECIFICATION | TEST METHOD |
| Appearance | White crystals or crystalline powder | |
| Identification | Infrared absorption spectum | |
| Assay | 98.5~101.0% | |
| Optical rotation[α]D25° | +8.3°~+9.5° | |
| PH | 4.5-5.5 | |
| State of solution | ≥95.0% | |
| Chloride(Cl) | ≤0.10% | |
| Sulphate (SO4) | ≤ 0.03% | |
| Ammonium (NH4) | ≤0.02% | |
| Loss on drying | ≤ 0.5% | |
| Residue on ignition | ≤ 0.1% | |
| Arsenic | ≤ 1.0 mg/kg | |
| Iron (Fe) | ≤ 10.0 mg/kg | |
| Heavy metal | ≤ 10.0 mg/kg | |
| Packing | Pack in paper-drums and two plastic-bags inside N.W. 25 kgs I.D.35xH51cm. | |
| Storage | Store in a well-closed container away from moisture, light, oxygen. | |
| Shelf Life | 24 months under the conditions above and in its original packaging | |
1. L-Cysteine has an effective detoxification.
2. L-Cysteine can effectively prevent and treat radiation injury.
3. L-Cysteine can remove the skin melanin itself, change the nature of the skin itself, the skin becomes natural whitening. It is a kind of ideal natural whitening cosmetics.
4. L-Cysteine can improve the symptoms of inflammation and skin allergies.
5. L-Cysteine on horny skin disease is also effective hypertrophy.
6. L-Cysteine has a function to prevent biological aging.
7.Cysteine is a kind of natural amino acid, has many uses in food processing, it is mainly used for baking products, as a necessary component of dough improver
8.Cysteine is a kind of reductant, it can promote the formation of gluten, reduce the time needed for mixing and the energy required for medicinal, cysteine by changing the protein molecules and protein molecules between the internal disulfide bond, weaken the structure of the protein, this protein is stretched.
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