Piperacillin Sodium - ≥98%(N), high purity , Bacterial penicillin-binding protein inhibitor, CAS No.59703-84-3, Bacterial penicillin-binding protein inhibitor
Piperacillin Sodium - ≥98%(N), high purity , Bacterial penicillin-binding protein inhibitor, CAS No.59703-84-3, Bacterial penicillin-binding protein inhibitor
Piperacillin is anantibiotic. It is an extended-spectrum beta-lactam of the ureidopenicillin class.The chemical structure of Piperacillin and other ureidopenicillins incorporates a polar side chain that enhances penetration into Gram-(-) bacteria and redu
Storage Temp
Store at -20°C,Argon charged
Shipped In
Ice chest + Ice pads
Action Type
INHIBITOR
Mechanism of action
Bacterial penicillin-binding protein inhibitor
Note
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20°C. Generally, these will be useable for up to one month. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour. Need more advice on solubility, usage and handling? Please visit our frequently asked questions (FAQ) page for more details.
Product Description
Piperacillin is a semisynthetic, broad-spectrum, ampicillin derived ureidopenicillin antibiotic proposed for pseudomonas infections. An antibiotic related to penicillin
1.Lan Sugui, Li Zhirong, Su Aiqiu, Peng Yanhong, Liao Yanke, Liu Xuemei, Tan Qiang. (2021) Study on the mechanisms of the cross-resistance to TET, PIP, and GEN in Staphylococcus aureus mediated by the Rhizoma Coptidis extracts. JOURNAL OF ANTIBIOTICS, 74 (5):(330-336). [PMID:33500562][10.1038/s41429-021-00407-4]
References
1.Lan Sugui, Li Zhirong, Su Aiqiu, Peng Yanhong, Liao Yanke, Liu Xuemei, Tan Qiang. (2021) Study on the mechanisms of the cross-resistance to TET, PIP, and GEN in Staphylococcus aureus mediated by the Rhizoma Coptidis extracts. JOURNAL OF ANTIBIOTICS, 74 (5):(330-336). [PMID:33500562][10.1038/s41429-021-00407-4]
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