D-Lactose
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This product is animal origin and can only be shipped within the United States
D-Lactose
Thermo Scientific Chemicals

D-Lactose

D-Lactose, CAS # 63-42-3, is a disaccharide and the major sugar found in milk. It is composed of galactose and glucose subunits.
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500 g
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Catalog number J66376.A1
also known as J66376-A1
Price (USD)/ Each
127.65
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Ends: 31-Dec-2024
150.00 
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Quantity:
1 kg
Request bulk or custom format
Price (USD)/ Each
127.65
Special Offer
Online exclusive
Ends: 31-Dec-2024
150.00 
Save 22.35 (15%)
Add to cart
D-Lactose
Catalog numberJ66376.A1
Price (USD)/ Each
127.65
Special Offer
Online exclusive
Ends: 31-Dec-2024
150.00 
Save 22.35 (15%)
-
Add to cart
Chemical Identifiers
CAS63-42-3
IUPAC Name2-(hydroxymethyl)-6-{[4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy}oxane-3,4,5-triol
Molecular FormulaC12H22O11
InChI KeyGUBGYTABKSRVRQ-UHFFFAOYNA-N
SMILESOCC1OC(OC2C(O)C(O)C(O)OC2CO)C(O)C(O)C1O
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SpecificationsSpecification SheetSpecification Sheet
FormPowder
Assay from Suppliers CofA≥98.0%
Appearance (Color)White to off-white
D-Lactose is used for the culture of lactic acid metabolizing bacteria, lactic acid bacteria. D-Lactose is used to identify and characterized galectins.

This Thermo Scientific Chemicals brand product was originally part of the Alfa Aesar product portfolio. Some documentation and label information may refer to the legacy brand. The original Alfa Aesar product / item code or SKU reference has not changed as a part of the brand transition to Thermo Scientific Chemicals.

General Description
• D-Lactose is the major sugar found in milk
• It is formed through the condensation of galactose and glucose
Application
• D-Lactose is used to identify and characterize galectins
• It is also used to culture lactic acid-metabolizing bacteria
RUO – Research Use Only

General References:

  1. Tsukagoshi K.; and Shinkai, S.; Specific complexation with mono- and disaccharides that can be detected by circular dichroism. J. Org. Chem. 1991, 56 (13), 4089-4091.
  2. Ferretti, A.; Flanagan, V.P.; Characterization of volatile constituents of an N.alpha.-formyl-L-lysine-D-lactose browning system. J. Agric. Food Chem. 1973, 21 (1), 35-37.