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2-benzamido-3-methylbutanoic acid

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2-benzamido-3-methylbutanoic acid Basic information

Product Name:
2-benzamido-3-methylbutanoic acid
Synonyms:
  • IFLAB-BB F1924-0012
  • BENZOYL-DL-VALINE
  • 2-(BENZOYLAMINO)-3-METHYLBUTANOIC ACID
  • N-Benzoylvaline
  • rac-(R*)-N-Benzoyl-2-isopropylglycine
  • N-BENZOYL-DL-VAL
  • N-BENZOYL-DL-VALINE
  • Benzoylvaline
CAS:
2901-80-6
MF:
C12H15NO3
MW:
221.25
Mol File:
2901-80-6.mol
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2-benzamido-3-methylbutanoic acid Chemical Properties

Melting point:
132°C
Boiling point:
451.8±28.0 °C(Predicted)
Density 
1.157±0.06 g/cm3(Predicted)
storage temp. 
Sealed in dry,Room Temperature
solubility 
almost transparency in Methanol
form 
powder to crystal
pka
3.79±0.10(Predicted)
color 
White to Almost white
LogP
1.536 (est)
CAS DataBase Reference
2901-80-6(CAS DataBase Reference)
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Safety Information

Hazard Codes 
Xn
Risk Statements 
22
Safety Statements 
22-24/25
WGK Germany 
3
HS Code 
2924.21.4500
HazardClass 
IRRITANT

MSDS

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2-benzamido-3-methylbutanoic acid Usage And Synthesis

Uses

Benzoyl-DL-Valine is a valine derivative[1].

Synthesis

98-88-4

516-06-3

2901-80-6

Step A: Synthesis of N-benzoyl-DL-valine 1. 0.1 mole (11.7 g) of DL-valine was dissolved in 50 mL of deionized water. 2. 0.25 moles of aqueous sodium hydroxide was added to the above solution. 3. The reaction mixture was heated to 30 °C and 0.15 mol (17.5 mL) of benzoyl chloride was added slowly and dropwise with stirring. 4. Upon completion of the reaction, the aqueous phase is extracted with ether to remove unreacted benzoyl chloride and other organic impurities. 5. The aqueous phase is acidified to pH 2-3 to induce precipitation of N-benzoyl-DL-valine crystals. 6. 6. The crystals are collected by filtration and washed with a small amount of cold water. 7. 7. N-benzoyl-DL-valine was obtained after drying and the melting point was determined to be 125° C. The yield was about 95%.

References

[1] Luckose F, et al. Effects of amino acid derivatives on physical, mental, and physiological activities. Crit Rev Food Sci Nutr. 2015;55(13):1793-1144. DOI:10.1080/10408398.2012.708368

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