252476
乳酸 溶液
≥85% in H₂O, solution, ACS reagent grade
别名:
2-Hydroxypropionic acid solution, DL-Lactic acid solution
登录 查看组织和合同定价。
选择尺寸
关于此项目
线性分子式:
CH3CH(OH)CO2H
化学文摘社编号:
分子量:
90.08
NACRES:
NA.21
PubChem Substance ID:
UNSPSC Code:
12352100
MDL number:
Beilstein/REAXYS Number:
5238667
产品名称
乳酸 溶液, ACS reagent, ≥85%
InChI
1S/C3H6O3/c1-2(4)3(5)6/h2,4H,1H3,(H,5,6)
SMILES string
CC(O)C(O)=O
InChI key
JVTAAEKCZFNVCJ-UHFFFAOYSA-N
grade
ACS reagent
assay
85.0-90.0%
concentration
≥85%
85.0-90.0% in H2O
impurities
H2SO4, passes test (darkened)
ign. residue
≤0.02%
refractive index
n20/D 1.4251
density
1.209 g/mL at 25 °C
anion traces
chloride (Cl-): ≤0.001%
sulfate (SO42-): ≤0.002%
cation traces
Fe: ≤5 ppm
heavy metals: ≤5 ppm (by ICP)
functional group
carboxylic acid
hydroxyl
Quality Level
正在寻找类似产品? 访问 产品对比指南
Application
为了提高聚乳酸 (PLA)/乳酸 (LA) 共混物的生物降解速率，人们将乳酸溶液应用于 PLA/LA 共混物的制备。
Other Notes
包含不定量的分子间酯化反应产物。
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
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Biodegradability of poly (lactic acid)(PLA)/lactic acid (LA) blends using anaerobic digester sludge
Lee JC, et al
Macromolecular Research, 24(8), 741-747 (2016)
Kwon et al.
Enzyme and microbial technology, 26(2-4), 209-215 (2000-02-26)
Batch fermentation studies were performed to evaluate the potentials of a complex nitrogen source, soybean, as an alternative to yeast extract for the economical production of lactic acid by Lactobacillus rhamnosus. An enzyme-hydrolysate of soybean meal, Soytone, with an adequate
A literature review of poly (lactic acid).
Garlotta D.
Journal of Polymers and the Environment, 9(2), 63-84 (2001)
L (+) lactic acid fermentation and its product polymerization.
Narayanan N, et al.
Electronic journal of Biotechnology, 7(2), 167-178 (2004)
Mauro Vasconi et al.
Foods (Basel, Switzerland), 9(5) (2020-05-01)
Processed fish roes are acquiring considerable importance in the modern food market, entering more and more often as an ingredient in food preparation and as caviar substitutes. In this study, we defined quality, traceability and safety issues related to processed
我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
联系客户支持