V900213
Potassium acetate
Vetec™, reagent grade, 99%
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About This Item
Linear Formula:
CH3COOK
CAS Number:
Molecular Weight:
98.14
EC Number:
204-822-2
UNSPSC Code:
12352302
PubChem Substance ID:
Beilstein/REAXYS Number:
3595449
MDL number:
Assay:
99%
Grade:
reagent grade
Form:
powder
grade
reagent grade
vapor pressure
<0.0000001 hPa ( 25 °C)
product line
Vetec™
assay
99%
form
powder
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
Application
- Improvements in the Production of Isosorbide Monomethacrylate Using a Biobased Catalyst and Liquid-Liquid Extraction Isolation for Modifications of Oil-Based Resins.: This study explores the use of potassium acetate as a biobased catalyst in the production of isosorbide monomethacrylate, showcasing its efficacy in enhancing the modification of oil-based resins (Jašek et al., 2024).
- Combining Salt Doping and Matrix Sublimation for High Spatial Resolution MALDI Imaging Mass Spectrometry of Neutral Lipids.: Research demonstrates how potassium acetate, through salt doping, optimizes matrix sublimation techniques for more precise MALDI imaging mass spectrometry, significantly impacting lipid analysis (Dufresne et al., 2019).
Legal Information
Vetec is a trademark of Merck KGaA, Darmstadt, Germany
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Storage Class
13 - Non Combustible Solids
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
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Yuval Erez et al.
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
Global Trade Item Number
| SKU | GTIN |
|---|---|
| V900213-500G | 04061832762487 |