Home>>Analytical Standards>>N-methyl-N-Ethyltryptamine (oxalate)

N-methyl-N-Ethyltryptamine (oxalate)

(Synonyms: N-methyl-N-Ethyltryptamine) 目录号 : GC44426

An Analytical Reference Standard

N-methyl-N-Ethyltryptamine (oxalate) Chemical Structure

Cas No.:5599-47-3

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产品描述

N-methyl-N-Ethyltryptamine (oxalate) is an analytical reference standard categorized as a tryptamine. This product is intended for research and forensic applications.

Chemical Properties

Cas No. 5599-47-3 SDF
别名 N-methyl-N-Ethyltryptamine
Canonical SMILES CN(CC)CCC1=CNC2=C1C=CC=C2.OC(C(O)=O)=O
分子式 C13H18N2•C2H2O4 分子量 292.3
溶解度 DMF: 30 mg/ml,DMF:PBS (pH 7.2) (1:9): 0.1 mg/ml,DMSO: 20 mg/ml,Ethanol: slightly soluble 储存条件 Store at -20°C
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1 mg 5 mg 10 mg
1 mM 3.4211 mL 17.1057 mL 34.2114 mL
5 mM 0.6842 mL 3.4211 mL 6.8423 mL
10 mM 0.3421 mL 1.7106 mL 3.4211 mL
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Research Update

The hyperoxaluric syndromes

Endocrinol Metab Clin North Am 1990 Dec;19(4):851-67.PMID:2081515doi

oxalate is a major component of renal stones and an important determinant of calcium oxalate solubility in urine. Although the well-defined hyperoxaluric states are relatively uncommon, a significant number of patients with calcium oxalate stones have some degree of hyperoxaluria. For these reasons an understanding of both the causes of hyperoxaluria and methods of controlling oxalate synthesis and excretion is important. This review focuses on methods for the measurement of oxalate, the metabolic pathways of oxalate synthesis, the transport and excretion of oxalate, and the hyperoxaluric syndromes.

L-cysteinium semioxalate

Acta Crystallogr C 2008 Jun;64(Pt 6):o344-8.PMID:18535345DOI:10.1107/S0108270108014911.

The title salt, C3H8NO2+.C2HO4-, formed between L-cysteine and oxalic acid, was studied as part of a comparison of the structures and properties of pure amino acids and their cocrystals. The structure of the title salt is very different from that formed by oxalic acid and equivalent amounts of D- and L-cysteine molecules. The asymmetric unit contains an L-cysteinium cation and a semioxalate anion. The oxalate anion is only singly deprotonated, in contrast with the double deprotonation in the crystal structure of bis(DL-cysteinium) oxalate. The oxalate anion is not planar. The conformation of the L-cysteinium cation differs from that of the neutral cysteine zwitterion in the monoclinic and orthorhombic polymorphs of L-cysteine, but is similar to that of the cysteinium cation in bis(DL-cysteinium) oxalate. The structure of the title salt can be described as a three-dimensional framework formed by ions linked by strong O-H...O and N-H...O and weak S-H...O hydrogen bonds, with channels running along the crystallographic a axis containing the bulky -CH2SH side chains of the cysteinium cations. The cations are only linked through hydrogen bonds via semioxalate anions. There are no direct cation-cation interactions via N-H...O hydrogen bonds between the ammonium and carboxylate groups, or via weaker S-H...S or S-H...O hydrogen bonds.

oxalate and urinary stones

World J Surg 2000 Oct;24(10):1154-9.PMID:11071450DOI:10.1007/s002680010193.

Calcium oxalate is a major component of renal stones, and its urinary concentration plays an important role in stone formation. Even a small increase in urinary oxalate has a significant impact on calcium oxalate saturation. Although primary hyperoxaluria is relatively uncommon, patients with calcium oxalate stones have some degree of hyperoxaluria. To understand the underlying causes of such hyperoxaluria, the processes of oxalate synthesis and excretion must be clarified. This article focuses on the determination of oxalate, calculation of its saturation, and the hyperoxaluric syndromes with special reference to metabolic precursors of oxalate, including ascorbic acid, glyoxylate, and glycolate.

Oxalotrophic bacteria

Res Microbiol 2003 Jul-Aug;154(6):399-407.PMID:12892846DOI:10.1016/S0923-2508(03)00112-8.

Oxalic acid and its salts are widespread in nature, as they are produced by many species of plants, algae and fungi. The bacteria, which are capable of using oxalate as a sole carbon and energy source, are described as being "oxalotrophic". Oxalotrophic bacteria do not constitute a homogeneous taxonomic group, but they do constitute a well-defined physiological group. A limited number of aerobic bacteria which are able to utilize oxalate as sole carbon and energy source have been completely described. Most of them are facultative methylotrophs and/or facultative hydrogen-oxidizing chemolithoautotrophs. In this review, the current status of the taxonomy and biodiversity of oxalotrophic bacteria in various environments, and aspects of their biotechnological potential, are briefly summarized.

Probiotics and other key determinants of dietary oxalate absorption

Adv Nutr 2011 May;2(3):254-60.PMID:22332057DOI:10.3945/an.111.000414.

oxalate is a common component of many foods of plant origin, including nuts, fruits, vegetables, grains, and legumes, and is typically present as a salt of oxalic acid. Because virtually all absorbed oxalic acid is excreted in the urine and hyperoxaluria is known to be a considerable risk factor for urolithiasis, it is important to understand the factors that have the potential to alter the efficiency of oxalate absorption. oxalate bioavailability, a term that has been used to refer to that portion of food-derived oxalate that is absorbed from the gastrointestinal tract (GIT), is estimated to range from 2 to 15% for different foods. oxalate bioavailability appears to be decreased by concomitant food ingestion due to interactions between oxalate and coingested food components that likely result in less oxalic acid remaining in a soluble form. There is a lack of consensus in the literature as to whether efficiency of oxalate absorption is dependent on the proportion of total dietary oxalate that is in a soluble form. However, studies that directly compared foods of varying soluble oxalate contents have generally supported the proposition that the amount of soluble oxalate in food is an important determinant of oxalate bioavailability. oxalate degradation by oxalate-degrading bacteria within the GIT is another key factor that could affect oxalate absorption and degree of oxaluria. Studies that have assessed the efficacy of oral ingestion of probiotics that provide bacteria with oxalate-degrading capacity have led to promising but generally mixed results, and this remains a fertile area for future studies.