S8750
乙酸钠
anhydrous, ReagentPlus®, ≥99.0%
别名:
乙酸 钠盐
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线性分子式:
CH3COONa
化学文摘社编号:
分子量:
82.03
NACRES:
NA.55
PubChem Substance ID:
eCl@ss:
39021906
UNSPSC Code:
12352300
EC Number:
204-823-8
MDL number:
Beilstein/REAXYS Number:
3595639
产品名称
乙酸钠, anhydrous, ReagentPlus®, ≥99.0%
InChI key
VMHLLURERBWHNL-UHFFFAOYSA-M
InChI
1S/C2H4O2.Na/c1-2(3)4;/h1H3,(H,3,4);/q;+1/p-1
SMILES string
[Na+].CC([O-])=O
grade
anhydrous
product line
ReagentPlus®
assay
≥99.0%
form
solid
autoignition temp.
1112 °F
pH
8.5-9.9 (25 °C, 246 g/L)
pKa
4.76 (acetic acid)
mp
>300 °C (dec.) (lit.)
Quality Level
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Application
乙酸钠可作为试剂用于：
- Erlenmeyer-Plochl 反应，通过芳香族醛与马尿酸的缩合反应合成恶唑酮类化合物。
- 苯甲酸与异氰酸酯的铑催化级联环化，以合成 N-取代邻苯二胺。
General description
醋酸钠是无毒的化学物质，在工业上广泛用作食品添加剂或作为中和反应混合物的碱。
Legal Information
ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany
存储类别
11 - Combustible Solids
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
Heck reaction in ionic liquids catalyzed by a Pd-benzothiazole carbene complex.
Calo V, et al.
Tetrahedron Letters, 41(46), 8973-8976 (2000)
R R Deshmukh et al.
Chemical communications (Cambridge, England), (17)(17), 1544-1545 (2002-09-21)
Heck reaction proceeds at ambient temperature (30 degrees C) with considerably enhanced reaction rate (1.5-3 h) through the formation of Pd-biscarbene complexes and stabilized clusters of zero-valent Pd nanoparticles in ionic liquids under ultrasonic irradiation.
A J Degnan et al.
Applied and environmental microbiology, 60(9), 3198-3203 (1994-09-01)
Fresh blue crab (Callinectes sapidus) meat was obtained from retail markets in Florida and sampled for viable Listeria monocytogenes. The pathogen was found in crabmeat in three of four different lots tested by enrichment and at levels of 75 CFU/g
R E Kingston et al.
Current protocols in molecular biology, Chapter 4, Unit4-Unit4 (2008-02-12)
Three different methods for RNA preparation using guanidine are presented in this unit--a single-step isolation method employing liquid-phase separation to selectively extract total RNA from tissues and cultured cells and two methods that rely on a CsCl step gradient to
Listeria monocytogenes inhibition in refrigerated vacuum packaged turkey bologna by chemical additives.
Wederquist HJ, et al.
Journal of Food Science, 59(3), 498-500 (1994)
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