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793590

Sigma-Aldrich

Potassium chloride

anhydrous, free-flowing, Redi-Dri, ReagentPlus®, ≥99%

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Linear Formula:
KCl
CAS Number:
Molecular Weight:
74.55
EC Number:
MDL number:
UNSPSC Code:
12352302
PubChem Substance ID:
NACRES:
NA.21

grade

anhydrous

Quality Level

product line

ReagentPlus®
Redi-Dri

Assay

≥99%

form

powder

quality

free-flowing

pH

7

mp

770 °C (lit.)

density

1.98 g/mL at 25 °C (lit.)

SMILES string

[Cl-].[K+]

InChI

1S/ClH.K/h1H;/q;+1/p-1

InChI key

WCUXLLCKKVVCTQ-UHFFFAOYSA-M

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Application

May be used for the preparation of phosphate buffered saline, and for the extraction and solubilization of proteins.

Legal Information

ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany
Redi-Dri is a trademark of Sigma-Aldrich Co. LLC

WGK

WGK 1

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable


Certificates of Analysis (COA)

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Hanne Sørup Tastesen et al.
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High-protein diets induce alterations in metabolism that may prevent diet-induced obesity. However, little is known as to whether different protein sources consumed at normal levels may affect diet-induced obesity and associated co-morbidities. We fed obesity-prone male C57BL/6J mice high-fat, high-sucrose
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Sea turtles are a charismatic and ancient ocean species and can serve as key indicators for ocean ecosystems, including coral reefs and sea grass beds as well as coastal beaches. Genotoxicity studies in the species are absent, limiting our understanding
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The lysine (K)-specific demethylase (LSD1) family of histone demethylases regulates chromatin structure and the transcriptional potential of genes. LSD1 is frequently deregulated in tumors, and depletion of LSD1 family members causes developmental defects. Here, we report that reductions in the
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Stem cells are a promising source of tissue engineering due to their differentiation potential. Today, direct transplantation of stem cells for cell therapy is commonly performed. However, in cases of nerve injury, direct transplantation of cells could lead to secondary
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Food perception is characterized by a transition from initially separate sensations of the olfactory and gustatory properties of the object toward their combined sensory experience during consumption. The holistic flavor experience, which occurs as the smell and taste merge, extends

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