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D-XYLULOSE

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D-XYLULOSE Basic information

Product Name:
D-XYLULOSE
Synonyms:
  • D(+) - XYLULOSE
  • D-XYLULOSE
  • D-THREO-PENT-2-ULOSE
  • D-THREO-PENTULOSE
  • D-xylulose approx. 95%
  • D-threo-2-Pentulose (9CI)
  • D-threo-2-Pentulose
  • D-Xylulose,D-threo-Pentulose
CAS:
551-84-8
MF:
C5H10O5
MW:
150.13
Product Categories:
  • CARBOHYDRATE
Mol File:
551-84-8.mol
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D-XYLULOSE Chemical Properties

Boiling point:
469.1±45.0 °C(Predicted)
Density 
1.516±0.06 g/cm3(Predicted)
storage temp. 
2-8°C
solubility 
Methanol (Sparingly), Water
pka
11.90±0.20(Predicted)
form 
syrup
color 
faint yellow
optical activity
-33.2
Water Solubility 
water: 50mg/mL, clear, faintly yellow to yellow
BRN 
1723052
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Safety Information

Safety Statements 
24/25
WGK Germany 
3
3-10
HS Code 
29400090

MSDS

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D-XYLULOSE Usage And Synthesis

Description

D-Xylulose is a ketopentose, a monosaccharide containing five carbon atoms and a ketone functional group. It is converted from xylitol in the glucoronate-xylulose pathway. D-Xylulokinase catalyzes the ATP-dependent phosphorylation of D-xylulose to produce xylulose 5-phosphate, which is linked to the pentose-phosphate pathway.

Chemical Properties

Clear colorless liquid

Uses

D-Xylulose can be used through fermentation to produce ethanol.

Uses

An inducer of ATP catabolism

Definition

ChEBI: D-xylulose is the D-enantiomer of xylulose. It has a role as a human metabolite, an Escherichia coli metabolite, a Saccharomyces cerevisiae metabolite and a mouse metabolite. It is an enantiomer of a L-xylulose.

References

[1] GABE NAGY  Nicola L B P. Monosaccharide Identification as a First Step toward de Novo Carbohydrate Sequencing: Mass Spectrometry Strategy for the Identification and Differentiation of Diastereomeric and Enantiomeric Pentose Isomers[J]. Analytical Chemistry, 2015, 87 8: 4566-4571. DOI: 10.1021/acs.analchem.5b00760
[2] RICHARD D BUNKER. Structure and function of human xylulokinase, an enzyme with important roles in carbohydrate metabolism.[J]. The Journal of Biological Chemistry, 2013: 1643-1652. DOI: 10.1074/jbc.m112.427997

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