InChI key
HRZFUMHJMZEROT-UHFFFAOYSA-L
InChI
1S/2Na.H2O5S2/c;;1-6(2)7(3,4)5/h;;(H,1,2)(H,3,4,5)/q2*+1;/p-2
SMILES string
[Na+].[Na+].[O-]S(=O)S([O-])(=O)=O
Quality Level
agency
tested according to Ph. Eur.
assay
>97.5%
form
powder
mp
>300 °C (lit.)
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signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Eye Dam. 1
supp_hazards
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
dust mask type N95 (US), Eyeshields, Gloves
存储类别
11 - Combustible Solids
法规信息
新产品
此项目有
Jeffrey N Hemenway et al.
Journal of pharmaceutical sciences, 101(9), 3305-3318 (2012-05-23)
A 2,4-dinitrophenylhydrazine (DNPH) precolumn derivatization high-performance liquid chromatography-ultraviolet detection (HPLC-UV) method was developed to quantify levels of formaldehyde and acetaldehyde in polyethylene glycol (PEG) solutions. Formic acid and acetic acid were quantified by HPLC-UV. Samples of neat and aqueous PEG
Ivana Mara da Costa Machado Matos Carvalho et al.
Chemosphere, 82(7), 1056-1061 (2010-11-09)
Sodium metabisulfite is used in marine shrimp harvesting to prevent the occurrence of black spots. Shrimps are soaked in a sodium metabisulfite solution in ice, which is disposed of in sewages that run into marine canals, creating an environmental hazard.
David W Roberts et al.
Contact dermatitis, 66(3), 123-127 (2012-02-11)
Skin-sensitizing chemicals that cause allergic contact dermatitis do so by reacting with self-proteins such that the modified structure becomes antigenic. The reaction chemistry involved is well characterized, but there are exceptions, such as the occasional allergen sodium metabisulfite. To identify
Ilgaz Akdogan et al.
Toxicology and industrial health, 27(9), 771-778 (2011-04-23)
Sulfite, which is continuously formed in the body during metabolism of sulfur-containing amino acids, is commonly used in preservatives. It has been shown that there are toxic effects of sulfite on many cellular components. The aim of this study was
Gisela Palma-Orozco et al.
Phytochemistry, 72(1), 82-88 (2010-11-23)
While a long shelf life for fruit products is highly desired, enzymatic browning is the main cause of quality loss in fruits and is therefore a main problem for the food industry. In this study polyphenol oxidase (PPO), the main
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