How to buy D-Biotin?

CAS Number: 58-85-5
Synonym(s): None
Molecular Weight: 244.31
Molecular Formula: C10H16N2O3S
Sources of biotin:
Biotin is consumed from a wide range of food sources in the diet, but few are particularly rich sources. Foods with a relatively high biotin content include Swiss chard, raw egg yolk (however, the consumption of avidin-containing egg whites with egg yolks minimizes the effectiveness of egg yolk's biotin in one's body), liver, Saskatoon berries, leafy green vegetables, and peanuts. The dietary biotin intake in Western populations has been estimated to be 35 to 70 μg/d (143–287 nmol/d).
Biotin is also available from supplements. The synthetic process developed by Leo Sternbach and Moses Wolf Goldberg in the 1940s uses fumaric acid as a starting material.
Chemical Properties:White powder
Usage:
Growth factor present in minute amounts in every living cell. Plays an indispensable role in numerous naturally occurring carboxylation reactions. Occurs mainly bound to proteins or polypeptides. The richest sources are liver, kidney, pancreas, yeast,
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