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Merck
CN

V800230

DL-乳酸

AR, ≥88%

别名:

2-羟基丙酸

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线性分子式:
CH3CH(OH)COOH
化学文摘社编号:
分子量:
90.08
EC Number:
200-018-0
UNSPSC Code:
12352300
PubChem Substance ID:
Beilstein/REAXYS Number:
1209341
MDL number:
Assay:
≥88%
Form:
viscous liquid
Grade:
AR
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InChI key

JVTAAEKCZFNVCJ-UHFFFAOYSA-N

InChI

1S/C3H6O3/c1-2(4)3(5)6/h2,4H,1H3,(H,5,6)

SMILES string

CC(O)C(O)=O

grade

AR

product line

Vetec

assay

≥88%

form

viscous liquid

refractive index

n20/D 1.425 (lit.)

pH

2

bp

122 °C/15 mmHg (lit.)

density

1.209 g/mL at 25 °C (lit.)

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Legal Information

Vetec is a trademark of Merck KGaA, Darmstadt, Germany

pictograms

Corrosion

signalword

Danger

hcodes

Hazard Classifications

Eye Dam. 1 - Skin Corr. 1C

supp_hazards

存储类别

8A - Combustible corrosive hazardous materials

wgk

WGK 1

flash_point_f

235.4 °F - closed cup

flash_point_c

113 °C - closed cup

法规信息

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历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Jan Martinussen et al.
Current opinion in biotechnology, 24(2), 124-129 (2012-12-26)
The ability of lactic acid bacteria to produce lactic acid from various sugars plays an important role in food fermentations. Lactic acid is derived from pyruvate, the end product of glycolysis and thus a fast lactic acid production rate requires
Paula Gaspar et al.
Biotechnology advances, 31(6), 764-788 (2013-04-10)
The lactic acid bacteria (LAB) are a functionally related group of low-GC Gram-positive bacteria known essentially for their roles in bioprocessing of foods and animal feeds. Due to extensive industrial use and enormous economical value, LAB have been intensively studied
Eileen F O' Shea et al.
Current opinion in biotechnology, 24(2), 130-134 (2013-01-23)
Lactic acid bacteria (LAB) produce a wide variety of antimicrobial peptides (bacteriocins) which contribute to the safety and preservation of fermented foods. This review discusses strategies that have been or could be employed to further enhance the commercial application of
Michael Hawkes et al.
The American journal of tropical medicine and hygiene, 90(4), 605-608 (2014-03-05)
Severe malaria is frequently managed without access to laboratory testing. We report on the performance of point-of-care tests used to guide the management of a cohort of 179 children with severe malaria in a resource-limited Ugandan hospital. Correlation coefficients between
James Steele et al.
Current opinion in biotechnology, 24(2), 135-141 (2013-01-03)
It has been known since the 1960s that lactic acid bacteria are essential for the development of cheese flavor. In the ensuing 50 years significant research has been directed at understanding the microbiology, genetics and biochemistry of this process. This

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