| Identification | Back Directory | [Name]
H-VAL-VAL-OH | [CAS]
3918-94-3 | [Synonyms]
VAL-VAL
L-VAL-VAL
Val-Val-OH
valylvaline
H-VAL-VAL-OH
L-Val-Val-OH
N-Valylvaline
L-Val-L-Val-OH
L-VALYL-L-VALINE
N-Valyl-L-valine
L-Valine, L-valyl-
(2S)-2-[(2S)-2-amino-3-methylbutanamido]-3-methylbutanoic acid
(2S)-2-[[(2S)-2-amino-3-methylbutanoyl]amino]-3-methylbutanoic acid
(2S)-2-[[(2S)-2-amino-3-methyl-butanoyl]amino]-3-methyl-butyric acid
(2S)-2-[[(2S)-2-azanyl-3-methyl-butanoyl]amino]-3-methyl-butanoic acid | [Molecular Formula]
C10H20N2O3 | [MDL Number]
MFCD00026463 | [MOL File]
3918-94-3.mol | [Molecular Weight]
216.28 |
| Chemical Properties | Back Directory | [Melting point ]
253-254 °C(Solv: ethanol (64-17-5)) | [Boiling point ]
411.6±30.0 °C(Predicted) | [density ]
1.216 g/cm3(Temp: 26 °C) | [storage temp. ]
Keep in dark place,Inert atmosphere,2-8°C | [solubility ]
DMSO:0.0(Max Conc. mg/mL);0.0(Max Conc. mM) | [form ]
Solid | [pka]
3.16±0.10(Predicted) | [color ]
White to off-white | [Sequence]
Val-Val |
| Hazard Information | Back Directory | [Uses]
H-VAL-VAL-OH is a dipeptide of the amino acid valine. Valine is an essential amino acid that is not synthesized in the body and it consumed from foods such as beans, dairy products and soy products. | [Definition]
ChEBI: A dipeptide formed from two L-valine residues. |
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