Certificate of Analysis
| Product Name: | Sphingomyelin (from chicken egg yolk) |
| Catalog Number: | M49452 |
| CAS Number: | 85187-10-6 |
Physical and Chemical Properties
| Form: | Solid |
| Solubility: | Ethanol 20 mg/mL |
| Storage: | -20°C |
Analytical Data
| QC Standard: | >98.0% |
| H-NMR: | Consistent with structure |
Product Information
| Description: | Sphingomyelin is a eukaryotic sphingolipid that is one of the major components of cell membranes and is particularly abundant in the membrane myelin sheaths of neuronal axons, and also plays an important role in cellular processes, regulation of inflammatory responses, and signal transduction. It can be used in the study of various central nervous system diseases and Niemann-Pick disease. |
| Stability and Solubility Advice: | Information concerning product stability, particularly in solution, has rarely been reported and in most cases we can only offer a general guide. We recommend that stock solutions, once prepared, are stored aliquoted in tightly sealed vials and used within 1 month. Avoid repeated freeze and thaw cycles. Storage conditions for some special products should refer to their storage details. |