21230
丙酸钙
≥97.0% (dry substance, NT)
别名:
丙酸 钙盐
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关于此项目
线性分子式:
(CH3CH2COO)2Ca
化学文摘社编号:
分子量:
186.22
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
223-795-8
Beilstein/REAXYS Number:
3698682
MDL number:
产品名称
丙酸钙, ≥97.0% (dry substance, NT)
InChI key
BCZXFFBUYPCTSJ-UHFFFAOYSA-L
InChI
1S/2C3H6O2.Ca/c2*1-2-3(4)5;/h2*2H2,1H3,(H,4,5);/q;;+2/p-2
SMILES string
CCC(=O)O[Ca]OC(=O)CC
assay
≥97.0% (dry substance, NT)
impurities
≤6% water
solubility
water: soluble 1 g/10 mL, clear, colorless
Quality Level
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Application
丙酸钙在面包中已被用作抗真菌剂。它还被用于研究钙盐对桃红果蝇生长、多聚半乳糖醛酸酶活性和桃果实感染的影响。
General description
丙酸钙通常用作面包中的食品防腐剂。据报道它还可以减少奶牛的乳热。
signalword
Danger
hcodes
Hazard Classifications
Eye Dam. 1 - STOT SE 3
target_organs
Respiratory system
存储类别
11 - Combustible Solids
wgk
WGK 2
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
Controlled trial of cumulative behavioural effects of a common bread preservative
Dengate S & Ruben A
Journal of Paediatrics and Child Health, 38(4), 373-376 (2002)
A comparative study of the effectiveness of calcium propionate and calcium chloride for the prevention of parturient paresis in dairy cows
Pehrson B, et al.
Journal of Dairy Science, 81(7), 2011-2016 (1998)
Effects of calcium salts on growth, polygalacturonase activity, and infection of peach fruit by Monilinia fructicola.
Biggs AR, et al.
Plant Disease, 81(4), 399-407 (1997)
Markus C E Belz et al.
Applied microbiology and biotechnology, 96(2), 493-501 (2012-05-10)
The consumption of low-salt bread represents an efficient way to improve public health by decreasing cardiovascular health issues related to increased intakes of sodium chloride (NaCl). The reduction of NaCl influences the bread quality characteristics, in particular the shelf-life. Calcium
Yosuke Funato et al.
Developmental cell, 55(4), 387-397 (2020-09-13)
Extracellular pH is usually maintained around 7.4 in multicellular organisms, and cells are optimized to proliferate under this condition. Here, we find cells can adapt to a more acidic pH of 6.5 and become addicted to this acidic microenvironment by
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