Thiamine is a essential nutrient required for carbohydrate metabolism; also involved in nerve function. Biosynthesized by microorganisms and plants. Dietary sources include whole grains, meat products, vegetables, milk, legumes and fruit. Also present in rice husks and yeast. Converted in vivo to Thiamine diphosphate, a coenzyme in the decarboxylation of α-keto acids. Chronic deficiency may lead to neurological impairment, bariberi, Wernicke-Korsakoff syndrome.

Synonyms:
3-[(4-Amino-2-methyl-5-pyrimidinyl)methyl]-5-(2-hydroxyethyl)-4-methyl-chloridethiazolium Hydrochloride; Aneurine Hydrochloride; Apate Drops; Beatine; Bedome; Begiolan; Benerva; Eskapen; Eskaphen; Thiamin Dichloride; Vinothiam; Vitamin B1 Hydrochloride; Vitaneuron

CAS No:
67-03-8

Molecular Formula:
C12H17CIN4OS•HCl

Molecular Weight:
337.3

Purity:
98-102% anhydrous basis

Appearance:
White, crystaline powder

pH (1%):
2.7-3.4

Water (KF):
≤5%

Residue on Ignition:
≤0.2%

Absorbance (400nm):
≤0.025

Total Plate Count:
≤1000cfu/g

Yeast and Mold:
≤100cfu/g

E. coli:
Negative

Salmonella:
Negative

S. aureus:
Negative

Storage and Stability:
Powder may be stored at 4°C. Stable for 12 months after receipt at 4°C.

Meets or exceeds USP Specifications