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Merck
CN

24-3920

乙酸钾

SAJ first grade, ≥95.0%

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关于此项目

线性分子式:
CH3COOK
化学文摘社编号:
分子量:
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
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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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存储类别

13 - Non Combustible Solids

wgk

WGK 1

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

法规信息

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分析证书(COA)

Lot/Batch Number

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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