31268
Potassium disulfite
puriss. p.a., ≥96% (iodometric), powder
Synonym(s):
Potassium metabisulfite, Potassium pyrosulfite
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About This Item
Linear Formula:
K2S2O5
CAS Number:
Molecular Weight:
222.32
UNSPSC Code:
12352302
PubChem Substance ID:
EC Number:
240-795-3
MDL number:
Assay:
≥96% (iodometric)
Form:
powder
InChI key
RWPGFSMJFRPDDP-UHFFFAOYSA-L
InChI
1S/2K.H2O5S2/c;;1-6(2)7(3,4)5/h;;(H,1,2)(H,3,4,5)/q2*+1;/p-2
SMILES string
[K+].[K+].[O-]S(=O)S([O-])(=O)=O
grade
puriss. p.a.
assay
≥96% (iodometric)
form
powder
anion traces
chloride (Cl-): ≤50 mg/kg
cation traces
As: ≤1 mg/kg, Cu: ≤10 mg/kg, Fe: ≤5 mg/kg, Pb: ≤5 mg/kg, Zn: ≤10 mg/kg
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signalword
Danger
supp_hazards
Storage Class
11 - Combustible Solids
wgk
WGK 1
hcodes
Hazard Classifications
Eye Dam. 1 - Skin Irrit. 2
Regulatory Information
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M K Dutt
Microscopica acta, 84(3), 245-248 (1981-05-01)
This communication presents a method for the preparation of Schiff reagent in which N hydrochloric acid has been replaced by a low concentration of propionic acid. The result of using such a Schiff reagent indicates that the dye-reagent thus prepared
Beatriz Rojo-Bezares et al.
International journal of food microbiology, 116(1), 32-36 (2007-02-27)
Nisin is a bacteriocin used against food spoilage bacteria. Sulphur dioxide is a potent antioxidant as well as an antimicrobial agent widely used in the wine industry. In this study we describe the effect of these important antibacterial agents on
G Spano et al.
Current microbiology, 54(1), 9-13 (2006-12-13)
In order to monitor Lactobacillus plantarum and Oenococcus oeni in red wine produced with Italian grape (variety "Primitivo di Puglia"), a polymerase chain reaction- denaturing gradient gel electrophoresis (PCR-DGGE) approach using the rpoB as gene target was established. Wine was
M Kaul et al.
Folia microbiologica, 41(2), 159-164 (1996-01-01)
The effectiveness of two commonly used preservatives, sodium benzoate and potassium disulfite, was evaluated in terms of their bactericidal activity and capacity to induce changes in the surface properties of Escherichia coli isolated from commercial food preserves. Preservative treatment over
D D Stevenson et al.
The Journal of allergy and clinical immunology, 68(1), 26-32 (1981-07-01)
While ingesting selected foods and drinks in restaurants, four asthmatic patients reported the sudden onset of severe wheezing and associated anaphylactoid symptoms and signs. Single-blind placebo and potassium metabisulfite (K2S2O5) oral challenges documented asthmatic responses 15 to 30 min after
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