推荐产品
等级
anhydrous
质量水平
产品线
ReagentPlus®
Redi-Dri™
方案
≥99.0%
表单
powder
质量
free-flowing
缺失
≤1.0% loss on drying
pH值(酸碱度)
8.9-9.2 (25 °C, 50 g/L in water)
pKa (25 °C)
(1) 2.15, (2) 6.82, (3) 12.38 (phosphoric acid)
溶解性
water: 100 mg/mL, clear, colorless
SMILES字符串
[Na+].[Na+].[H]OP([O-])([O-])=O
InChI
1S/2Na.H3O4P/c;;1-5(2,3)4/h;;(H3,1,2,3,4)/q2*+1;/p-2
InChI key
BNIILDVGGAEEIG-UHFFFAOYSA-L
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相关类别
一般描述
Sodium phosphate dibasic is a commonly used buffer in frozen formulations.
应用
- Solid-State NMR Spectroscopy to Probe State and Phase Transitions in Frozen Solutions: This study utilized Sodium phosphate dibasic in the development of formulations for solid-state NMR spectroscopy, focusing on its utility in stabilizing and buffering various chemical environments within in vitro diagnostics manufacturing. This application ensures precise diagnostics by maintaining the integrity of the solution during freezing and thawing cycles (Du et al., 2023).
- Arabinoxylan in Water through SANS: Single-Chain Conformation, Chain Overlap, and Clustering: This paper discusses the application of Sodium phosphate dibasic in the creation of specific buffer solutions for the structural analysis of polysaccharides using small-angle neutron scattering (SANS), a technique often employed in the pharmaceutical and biotechnological industries to ensure high-quality standards in diagnostics production (Petermann et al., 2023).
法律信息
ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany
Redi-Dri is a trademark of Sigma-Aldrich Co. LLC
储存分类代码
13 - Non Combustible Solids
WGK
WGK 1
闪点(°F)
Not applicable
闪点(°C)
Not applicable
历史批次信息供参考:
Journal of pharmaceutical sciences, 106(3), 713-733 (2016-11-30)
Buffers comprise an integral component of protein formulations. Not only do they function to regulate shifts in pH, they also can stabilize proteins by a variety of mechanisms. The ability of buffers to stabilize therapeutic proteins whether in liquid formulations
商品
Redi-Dri™ prevents hygroscopic powders, such as inorganic salts, from absorbing moisture and forming clumps, leaving the salts free-flowing every time.
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