Traube purine synthesis

Purine

Names
IUPAC name 9H-purine
Identifiers
CAS Number	120-73-0 Y
3D model (Jmol)	Interactive image
ChEBI	CHEBI:17258 Y
ChemSpider	1015 Y
ECHA InfoCard	100.004.020
KEGG	C15587 Y
MeSH	Purine
PubChem CID	1044
InChI InChI=1S/C5H4N4/c1-4-5(8-2-6-1)9-3-7-4/h1-3H,(H,6,7,8,9) Y Key: KDCGOANMDULRCW-UHFFFAOYSA-N Y InChI=1/C5H4N4/c1-4-5(8-2-6-1)9-3-7-4/h1-3H,(H,6,7,8,9) Key: KDCGOANMDULRCW-UHFFFAOYAO
SMILES c1c2c(nc[nH]2)ncn1
Properties
Chemical formula	C5H4N4
Molar mass	120.12 g·mol−1
Melting point	214 °C (417 °F; 487 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Y  (what is YN ?)
Infobox references

A purine is a heterocyclic aromatic organic compound that consists of a pyrimidine ring fused to an imidazole ring. Purine gives its name to the wider class of molecules, purines, which include substituted purines and their tautomers, are the most widely occurring nitrogen-containing heterocycle in nature.

Purines are found in high concentration in meat and meat products, especially internal organs such as liver and kidney. In general, plant-based diets are low in purines. Examples of high-purine sources include: sweetbreads, anchovies, sardines, liver, beef kidneys, brains, meat extracts (e.g., Oxo, Bovril), herring, mackerel, scallops, game meats, beer (from the yeast) and gravy.

A moderate amount of purine is also contained in beef, pork, poultry, fish and seafood, asparagus, cauliflower, spinach, mushrooms, green peas, lentils, dried peas, beans, oatmeal, wheat bran, wheat germ, and haws.