H-VAL-GLU-OH Chemical Properties

Melting point:

190-194 °C

Boiling point:

513.0±50.0 °C(Predicted)

Density 

1.272±0.06 g/cm3(Predicted)

storage temp. 

Keep in dark place,Sealed in dry,Store in freezer, under -20°C

pka

3.01±0.10(Predicted)

H-VAL-GLU-OH Usage And Synthesis

Chemical Properties

White solid

Definition

ChEBI: Val-Glu is a dipeptide formed from L-valine and L-glutamic acid residues. It has a role as a metabolite.

H-VAL-GLU-OH(3062-07-5)Related Product Information

• MICROPEROXIDASE (MP-11) SODIUM SALT
• H-VAL-GLU-OH
• ATAIAVAEGTDRVIE
• H-ARG-PRO-PRO-VAL-PRO-ARG-GLY-PRO-ASP-ARG-PRO-GLU-GLY-ILE-GLU-OH
• H-LYS-GLN-ILE-ILE-ASN-MET-TRP-GLN-GLU-VAL-GLY-LYS-ALA-MET-TYR-ALA-PRO-PRO-ILE-GLU-OH
• H-ILE-GLU-OH
• SER-GLY-ASN-GLU-SER-GLU-GLY-GLU-ILE-SER-ALA-LEU-VAL-GLU
• H-THR-GLU-GLU-ALA-LYS-GLN-ILE-VAL-GLN-ARG-HIS-LEU-VAL-VAL-GLU-OH
• AC-PTYR-PTYR-PTYR-ILE-GLU-OH
• REV (91-105)
• H-TYR-HIS-HIS-ARG-ASP-LEU-LEU-LEU-ILE-ALA-ALA-ARG-ILE-VAL-GLU-OH
• H-MET-ASP-PRO-VAL-ASP-PRO-ASN-ILE-GLU-OH
• CAFFEIC ACID-PYEEIE
• AC-TYR(PO3H2)-GLU-GLU-ILE-GLU
• H-GLY-ALA-HIS-TYR-MET-ARG-ALA-LEU-SER-ASN-VAL-GLU-OH
• Z-ILE-GLU-OH
• LYS-GLU-VAL-VAL-GLU
• GLU-GLY-THR-ASP-ARG-VAL-ILE-GLU