71392
Sodium chloride solution
technical, ~26% (saturated in water at 20°C, AT)
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Linear Formula:
NaCl
CAS Number:
Molecular Weight:
58.44
Beilstein:
3534976
MDL number:
UNSPSC Code:
12352302
PubChem Substance ID:
NACRES:
NA.55
grade
technical
Quality Level
form
liquid
concentration
~26% (saturated in water at 20°C, AT)
pH
6.5-7.5
SMILES string
[Na+].[Cl-]
InChI
1S/ClH.Na/h1H;/q;+1/p-1
InChI key
FAPWRFPIFSIZLT-UHFFFAOYSA-M
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General description
The product is a saturated solution of sodium chloride in water. Sodium chloride (NaCl) is widely employed preservative for meat, vegetable and fish products. NaCl is a useful precursor for the production of sodium and chlorine containing compounds. Its effect on the growth of salmonellae (mixed inoculum of Salmonella thompson, S. stanley and S. infantis) has been investigated.
WGK
WGK 1
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Certificates of Analysis (COA)
Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.
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Michal M Milczarek et al.
Current biology : CB, 28(12), 1975-1980 (2018-06-12)
Memory relies on lasting adaptations of neuronal properties elicited by stimulus-driven plastic changes [1]. The strengthening (and weakening) of synapses results in the establishment of functional ensembles. It is presumed that such ensembles (or engrams) are activated during memory acquisition
Marek Gryta
Chemicke zvesti, 72(1), 99-107 (2018-01-26)
The results of osmotic membrane distillation carried out for 2.5 years were presented in this work. The influence of the process conditions, such as temperature and brine concentration on the permeate flux, was investigated. The saturated NaCl solutions and distilled water
Chentao Yang et al.
BMC genomics, 21(1), 862-862 (2020-12-06)
Over the last decade, the rapid development of high-throughput sequencing platforms has accelerated species description and assisted morphological classification through DNA barcoding. However, the current high-throughput DNA barcoding methods cannot obtain full-length barcode sequences due to read length limitations (e.g.
A M Gibson et al.
International journal of food microbiology, 6(2), 155-178 (1988-03-01)
The growth responses of salmonellae (mixed inoculum of Salmonella thompson, S. stanley and S. infantis) as affected by NaCl concentration, pH level and storage temperature were studied in laboratory medium. Growth curves were obtained at 5 concentrations of NaCl (0.5-4.5%
Eagleson M.
Concise Encyclopedia Chemistry, 996-996 (1994)
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