24-3920
Potassium acetate
SAJ first grade, ≥95.0%
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About This Item
Linear Formula:
CH3COOK
CAS Number:
Molecular Weight:
98.14
EC Number:
204-822-2
UNSPSC Code:
12352001
PubChem Substance ID:
Beilstein/REAXYS Number:
3595449
MDL number:
Assay:
≥95.0%
Grade:
SAJ first grade
Form:
crystalline
grade
SAJ first grade
vapor pressure
<0.0000001 hPa ( 25 °C)
assay
≥95.0%
form
crystalline
availability
available only in Japan
pH
7.0-9.0 (25 °C, 98.2 g/L)
density
1.57 g/cm3 at 25 °C (lit.)
SMILES string
[K+].CC([O-])=O
InChI
1S/C2H4O2.K/c1-2(3)4;/h1H3,(H,3,4);/q;+1/p-1
InChI key
SCVFZCLFOSHCOH-UHFFFAOYSA-M
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Storage Class
13 - Non Combustible Solids
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
Regulatory Information
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Yuval Erez et al.
The journal of physical chemistry. A, 116(9), 2039-2048 (2012-02-10)
Steady-state and time-resolved emission techniques were employed to study the effect of acetate, a mild base, on the luminescence of curcumin in methanol and ethanol. We found that the steady-state emission intensity as well as the average fluorescence decay time
Susan Q Lang et al.
Rapid communications in mass spectrometry : RCM, 26(1), 9-16 (2012-01-05)
The stable isotopes of organic matter can provide valuable information on carbon cycling dynamics, microbial metabolisms, and past climates. Since bulk measurements may mask dynamic changes to critical portions of the organic pool, researchers are increasingly isolating individual compounds for
Mohammad N Rezaei et al.
International journal of food microbiology, 204, 24-32 (2015-04-02)
Succinic acid produced by yeast during bread dough fermentation can significantly affect the rheological properties of the dough. By introducing mutations in the model S288C yeast strain, we show that the oxidative pathway of the TCA cycle and the glyoxylate