V800329
Potassium disulfite
LR, ≥95%
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:
≥95%
Grade:
LR
Form:
crystalline 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
LR
product line
Vetec™
assay
≥95%
form
crystalline powder
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Legal Information
Vetec is a trademark of Merck KGaA, Darmstadt, Germany
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Danger
hcodes
Hazard Classifications
Eye Dam. 1
supp_hazards
Storage Class
11 - Combustible Solids
wgk
WGK 1
Regulatory Information
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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
Erik J Glemser et al.
Environmental entomology, 41(5), 1169-1176 (2012-10-17)
The introduced biological control agent Harmonia axyridis (Pallas) (Coleoptera: Coccinellidae) has attained pest status in North America as its presence in vineyards during harvest may compromise the quality of the resulting wine. Control of H. axyridis in vineyards is difficult
Alan H Haines et al.
Carbohydrate research, 345(18), 2705-2708 (2010-10-26)
The structure of the crystalline addition product (1) formed between d-galactose and potassium bisulfite (potassium hydrogen sulfite) has been determined by X-ray diffraction analysis and compared with those structures reported for the related addition products from d-glucose and D-mannose. As
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