CasNo.74-79-3,L(+)-Arginine,(74-79-3) Suppliers

100 Kilogram	Negotiable

Min.Order :100 Kilogram
Purity: 98.5～101.5%
Payment Terms : L/C,D/A,D/P,T/T,MoneyGram,Other

Keywords

L(+)-Arginine CAS 74-79-3 L-Arginine, Food additive,Nutritional supplements,White crystals or crystalline powder, L-Arginine

Quick Details

Appearance:white crystals or crystalline powder; bitter taste, Very soluble in water.
Application:Used as nutritional supplements; flavoring agent. Used as an important component of the amino aci
PackAge:25kg/paper drum
ProductionCapacity:25|Metric Ton|Day
Storage:normal
Transportation:well seaworthy packed

Superiority:

ISO9001 certified manufacturer

Quality: Adopting Fermentation technology to assure the high quality. No-animal raw material

Price: Offering the best price during the suppliers in China.

Rich material and energe make us control the cost effectively

Service: reponse inquiry in 24 hours. fast delivery

Certificates:We can offer all kinds of certificates that you need for importing. Such as: ISO9001, GMP,Kosher ,Halal etc

Details:

CAS No.: 74-79-3
Molecule Formula: C6H14N4O2
Molecule Weight: 174.20
Structure Formula:

Property: white crystals or crystalline powder; bitter taste, Very soluble in water.
Manufacture Standards: FCCIV, AJI92, USP, EP5

Arginine is a conditionally nonessential amino acid, meaning most of the time it can be manufactured by the human body, and does not need to be obtained directly through the diet. The biosynthetic pathway however does not produce sufficient arginine, and some must still be consumed through diet. Individuals who have poor nutrition or certain physical conditions may be advised to increase their intake of foods containing arginine. Arginine is found in a wide variety of foods, including:

Animal sources:

dairy products (e.g., cottage cheese, ricotta, milk, yogurt, whey protein drinks), beef, pork (e.g., bacon, ham),gelatin , poultry (e.g. chicken and turkey light meat), wild game (e.g. pheasant, quail), seafood (e.g., halibut, lobster, salmon, shrimp, snails, tuna)

Plant sources:

wheat germ and flour, buckwheat, granola, oatmeal, peanuts, nuts (coconut, pecans, cashews, walnuts, almonds, Brazil nuts, hazelnuts, pinenuts), seeds (pumpkin, sesame, sunflower), chick peas, cooked soybeans, Phalaris canariensis (canaryseed or ALPISTE)

Biosynthesis

Arginine is synthesized from citrulline by the sequential action of the cytosolic enzymes argininosuccinate synthetase (ASS) and argininosuccinate lyase (ASL). In terms of energy, this is costly, as the synthesis of each molecule of argininosuccinate requires hydrolysis of adenosine triphosphate (ATP) to adenosine monophosphate (AMP), i.e., two ATP equivalents. Taking an excess of arginine essentially gives more energy by saving ATPs that can be used elsewhere.