Oxacillin sodium salt, 95%
Oxacillin sodium salt, 95%
Oxacillin sodium salt, 95%
Oxacillin sodium salt, 95%
Thermo Scientific Chemicals

Oxacillin sodium salt, 95%

Oxacillin sodium salt, CAS # 1173-88-2, is an antibiotic that is used primarily in studying gram-positive bacteria.
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Catalog NumberQuantity
4554400505 g
4554400101 g
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Catalog number 455440050
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5 g
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Chemical Identifiers
CAS1173-88-2
IUPAC Namesodium (2S,5R,6R)-3,3-dimethyl-6-(5-methyl-3-phenyl-1,2-oxazole-4-amido)-7-oxo-4-thia-1-azabicyclo[3.2.0]heptane-2-carboxylate
Molecular FormulaC19H18N3NaO5S
InChI KeyVDUVBBMAXXHEQP-SLINCCQESA-M
SMILES[Na+].CC1=C(C(=O)N[C@H]2[C@H]3SC(C)(C)[C@@H](N3C2=O)C([O-])=O)C(=NO1)C1=CC=CC=C1
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SpecificationsSpecification SheetSpecification Sheet
Appearance (Color)White to off-white
Infrared spectrumConforms
Water3.5 to 5.0 %
Appearance (Form)Crystalline powder
HPLC>=94 %
This Thermo Scientific Chemicals brand product was originally part of the Acros Organics product portfolio. Some documentation and label information may refer to the legacy brand. The original Acros Organics product / item code or SKU reference has not changed as a part of the brand transition to Thermo Scientific Chemicals.
General description
• Oxacillin sodium salt is a narrow-spectrum beta-lactam antibiotic
• It inhibits biosynthesis of bacterial cell walls at the level of transpeptidation (PBP) of peptidoglycans
Applications
• Oxacillin sodium salt is an antibiotic that is active against gram-positive bacteria
• Oxacillin can be used in studies of mechanisms of resistance to penicillinase and antimicrobial susceptibility
• It has also been used to study autolysins
RUO – Research Use Only
Literature References
Qiao, Y.; Srisuknimit, V.; Rubino, F.; et al. Lipid II overproduction allows direct assay of transpeptidase inhibition by β-lactams. Nat Chem Biol. 2017, 13(7), 793-798.
Best, G.K.; Best, N.H.; Koval, A.V. Evidence for participation of autolysins in bactericidal action of oxacillin on Staphylococcus aureus. Antimicrob Agents Chemother. 1974, 6(6), 825-30.

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