| Identification | More | [Name]
5-Bromo-4-chloro-3-indolyl-N-acetyl-beta-D-glucosaminide | [CAS]
4264-82-8 | [Synonyms]
5-BROMO-4-CHLORO-3-INDOLYL 2-ACETAMIDO-2-DEOXY-BETA-D-GLUCOPYRANOSIDE
5-BROMO-4-CHLORO-3-INDOLYL-N-ACETYL-BETA-D-GLUCOSAMINIDE
5-BROMO-4-CHLORO-3-INDOXYL-2-ACETAMIDO-2-DEOXY-BETA-D-GLUCOPYRANOSIDE
5-BROMO-4-CHLORO-3-INDOXYL-N-ACETYL-BETA-D-GLUCOSAMINIDE
BCL-2-ACETAMIDO-2-DEOXY-BETA-D-GLUCOSAMINIDE
X-BETA-D-GLCNAC
X-GLCNAC
X-GLUNAC
X-N-ACETYL-BETA-D-GLUCOSAMINIDE
X-N-ACETYL-GLUCOSAMINIDE
5-bromo-4-chloro-3-indolyl N-acetyl-*B-D-glucosam
5-BROMO-4-CHLORO-3-INDOLYL N-ACETYL-B-D-GLUCOSAMIN
N-Acetyl-5-bromo-4-chloro-3-indolyl-beta-D-glucosaminide
5-bromo-4-chloro-3-indolyl 2-acetamido-2-deoxy-β-d-glucopyranoside
5-BROMO-4-CHLORO-3-INDOLYL N-ACETYL-BETA-D-GLUCOSAMIDINE
N-Acetyl-5-bromo-4-chloro-3-indolyl-B-D-glucosaminide
X-Glucosaminide
X-GlcNAc, 5-Bromo-4-chloro-3-indolyl 2-acetamido-2-deoxy-β-D-glucopyranoside | [Molecular Formula]
C16H17BrClN2O6- | [MDL Number]
MFCD00040631 | [Molecular Weight]
448.67 | [MOL File]
4264-82-8.mol |
| Chemical Properties | Back Directory | [Appearance]
white to off-white powder | [Melting point ]
240 °C(lit.)
| [alpha ]
[α]D20 -82～-86°(c=0.1,DMF) | [Boiling point ]
777.5±60.0 °C(Predicted) | [density ]
1.78±0.1 g/cm3(Predicted) | [storage temp. ]
−20°C
| [solubility ]
DMF: soluble
| [form ]
powder | [pka]
12.87±0.70(Predicted) | [color ]
White | [CAS DataBase Reference]
4264-82-8(CAS DataBase Reference) |
| Hazard Information | Back Directory | [Chemical Properties]
white to off-white powder | [Uses]
Nutrient medium for yeast culture | [Definition]
ChEBI: 5-bromo-4-chloro-3-indolyl N-acetyl-beta-D-glucosaminide is an indolyl carbohydrate that is the N-acetyl-beta-D-glucosaminide of indoxyl in which the indole moiety is substituted at positions 4 and 5 by chlorine and bromine, respectively. It has a role as a chromogenic compound. It is an indolyl carbohydrate, a N-acetyl-beta-D-glucosaminide, a bromoindole and a chloroindole. It is functionally related to an indoxyl. |
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