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Merck
CN

60035

乙酸钾

BioUltra, Molecular Biology, ≥99.0% (NT)

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关于此项目

线性分子式:
CH3COOK
化学文摘社编号:
分子量:
98.14
UNSPSC Code:
12161700
NACRES:
NA.25
PubChem Substance ID:
EC Number:
204-822-2
Beilstein/REAXYS Number:
3595449
MDL number:
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grade

Molecular Biology

Quality Level

product line

BioUltra

assay

≥99.0% (NT)

form

powder or crystals

impurities

DNases, none detected, RNases, none detected, insoluble matter, passes filter test, phosphatases, none detected, proteases, none detected

pH

7.0-9.0 (25 °C, 1 M in H2O)

solubility

H2O: 1 M at 20 °C, clear, colorless

density

1.57 g/cm3 at 25 °C (lit.)

anion traces

chloride (Cl-): ≤50 mg/kg, sulfate (SO42-): ≤50 mg/kg

cation traces

Al: ≤5 mg/kg, As: ≤0.1 mg/kg, Ba: ≤5 mg/kg, Bi: ≤5 mg/kg, Ca: ≤50 mg/kg, Cd: ≤5 mg/kg, Co: ≤5 mg/kg, Cr: ≤5 mg/kg, Cu: ≤5 mg/kg, Fe: ≤5 mg/kg, Li: ≤5 mg/kg, Mg: ≤10 mg/kg, Mn: ≤5 mg/kg, Mo: ≤5 mg/kg, Na: ≤5000 mg/kg, Ni: ≤5 mg/kg, Pb: ≤5 mg/kg, Sr: ≤5 mg/kg, Zn: ≤5 mg/kg

λ

1 M in H2O

UV absorption

λ: 260 nm Amax: ≤0.040, λ: 280 nm Amax: ≤0.020

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

醋酸钾在分子生物学中用于沉淀十二烷基硫酸钠和SDS萃取方案产生的SDS结合蛋白。 当使用SDS方案和乙醇DNA沉淀方案时,醋酸钾有助于DNA的纯化。


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存储类别

13 - Non Combustible Solids

wgk

WGK 1

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)



历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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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



全球贸易项目编号

货号GTIN
60035-250G04061832655734
60035-50G04061832655741
60035-1KG04061832649542