Disodium glutamate
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| Names | |
|---|---|
| IUPAC name
Disodium 2-aminopentanedioate | |
| Other names
DSG | |
| Identifiers | |
| 142-47-2 | |
| ChemSpider | 7969883 |
| Jmol interactive 3D | Image Image |
| PubChem | 9794116 |
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| Properties | |
| C5H7NNa2O4 | |
| Molar mass | 191.09 g/mol |
| Appearance | white crystalline powder |
| Odor | practically odorless |
| Boiling point | 225 °C (437 °F; 498 K) (decomposes) |
| 73.9 g/100 mL (25 °C) | |
| Solubility | sparingly soluble in alcohol |
| Acidity (pKa) | 6.8 |
| Hazards | |
| Lethal dose or concentration (LD, LC): | |
| LD50 (Median dose) |
16600 mg.mg (rat, oral) |
| Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
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| Infobox references | |
Disodium glutamate, abbreviated DSG, (Na2C5H7NO4) is a sodium salt of glutamic acid. It used as a flavoring agent to impart a meat-like flavor.
Formation
Disodium glutamate can be produced by neutralizing glutamic acid with two molar equivalents of sodium hydroxide (NaOH).
See also
This article is issued from Wikipedia - version of the Wednesday, July 15, 2015. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.
