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Penicillin G Sodium Salt
(CAS RN:69-57-8 Product Number:P1770)

Structure

Penicillin G Sodium Salt
Synonym Benzylpenicillin Sodium Salt

General Information

Product Number P1770

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Purity/Analysis Method >98.0%(HPLC)(N)
Storage Temperature
M.F. / M.W. C16H17N2NaO4S=356.37
CAS RN 69-57-8
Related CAS RN 61-33-6
MDL Number MFCD00069666
Packaging and Container
  • Product Details
  • Safety & Regulations

Specification

Purity(HPLC) min. 98.0 area%
Purity(with Total Nitrogen) min. 98.0 %
Specific rotation [a]20/D +285 to +310 deg(C=2, H2O)(calcd.on dried substance)
Drying loss max. 1.0 %

Data of Reference

mp 227°C(lit.)

References

Beilstein 27(3/4)5861
Reaxys-RN 3834217
PubChem SID 87560163
Merck Index(14) 7094
RTECS# XH9800000
EC Number 200-710-2

GHS

Pictogram
Signal Word Warning
Hazard Statements
  • H317
  • :May cause an allergic skin reaction.
Precautionary Statements
  • P261
  • :Avoid breathing dust/fume/gas/mist/vapours/spray.
  • P272
  • :Contaminated work clothing should not be allowed out of the workplace.
  • P280
  • :Wear protective gloves.
  • P302+P352+P333+P313+P362+P364
  • :IF ON SKIN: Wash with plenty of soap and water. If skin irritation or rash occurs: Take off contaminated clothing. And wash it before reuse.
  • P501
  • :Dispose of contents/container through a waste management company authorized by the local government.

Transport Information

HS Number 2941900000

Application

Penicillin G: The First Antibiotic belongs to Penicillins

Penicillin is the first antibiotic isolated from the mold Penicillium noctum, specifically it is known as penicillin G (other name: benzylpenicillin) and belongs to a class of similar antibiotics called penicillins. Nowadays penicillin G is produced by Penicillium chrysogenum fermentation. Penicillin G has activity against Gram-positive bacteria, but less activity against Gram-negative bacteria. It acts as a competitive inhibitor of the enzyme transpeptidase, which is needed by bacteria to make their cell walls. Meanwhile, β-lactamases (also called penicillinases) are enzymes produced by bacteria that deactivate penicillin G by destroying the β-lactam ring via hydrolysis. In rare cases, an allergy to penicillin G can cause an anaphylactic reaction, which can be deadly. Currently, the enzymatic hydrolysis of penicillin G gives 6-aminopenicillanic acid (6-APA) [A0800], which is a basic raw material for the industrial production of semisynthetic β-lactamase-resistant penicillins such as amoxycillin [A2099] and ampicillin [A2092].

References

PubMed Literature

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