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S24119

氯化钠

源叶 AR,99.5%
  • 英文名:
  • Sodium chloride
  • 别名:
  • 食盐
  • CAS号:
  • 7647-14-5
  • 分子式:
  • NaCl
  • 分子量:
  • 58.44
  • MDL:
  • MFCD00003477
品牌货号产品规格价格(RMB)库存(上海) 北京 武汉 南京 数量计量单位 加入购物车...
源叶 S24119-500g AR,99.5% ¥25.00元 >10 0 0 0 EA 加入购物车
源叶 S24119-25kg AR,99.5% ¥800.00元 2 0 0 0 EA 加入购物车
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产品介绍

参考文献(35篇)

质检证书(COA)

摩尔浓度计算器

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  • 介绍:

    溶于水和甘油,微溶于醇。25℃时,1g溶于2.8ml水、2.6ml沸水、10ml甘油,极微溶于乙醇。其水中溶解度因盐酸存在而减少,几乎不溶于浓盐酸。半数致死量(大鼠,经口)3.75+/-0.43g/kg。

  • 熔点: 804°C
  • 沸点: 1413°C
  • 外观: 白色结晶
  • 溶解性: 易溶于水(1g/2.8m1,25℃;或1g/2.7ml,沸水)及甘油(1g/10m1),微溶于乙醇,不溶于盐酸
  • 敏感性: 易吸潮
  • 储存条件: RT
  • 注意:部分产品我司仅能提供部分信息,我司不保证所提供信息的权威性,仅供客户参考交流研究之用。
  • 19. Taha, Ahmed, et al. "Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification." Ultrasonics sonochemistry 58 (2019): 104627.https://doi.org/10.1016/j
  • 18. Hai-long Zhang, Qing-xiao Wu, Xiao Wei, Xiao-ming Qin, Pancreatic lipase and cholesterol esterase inhibitory effect of Camellia nitidissima Chi flower extracts in vitro and in vivo, Food Bioscience, Volume 37, 2020, 100682, ISSN 2212-4292, https://doi.org/
  • 17. Wang Z, Gao X, Li W, Tan S, Zheng Q. Phenolic content, antioxidant capacity, and α-amylase and α-glucosidase inhibitory activities of Dimocarpus longan Lour. Food Sci Biotechnol. 2019;29(5):683-692. Published 2019 Dec 23. doi:10.1007/s10068-019-00708-3
  • 16. Zheng, Li, et al. "Gel properties and structural characteristics of soy protein isolate treated with different salt ions before spray drying combined with dynamic high-pressure micro-fluidization." Food and Bioproducts Processing 125 (2021): 68-78.https://
  • 15. Hao, Xueyan, et al. "Superior anti-infective potential of eugenol–casein nanoparticles combined with polyethylene glycol against Colletotrichum musae infections." RSC Advances 11.8 (2021): 4646-4653.DOI: 10.1039/D0RA09283E
  • 14. Jina Yang, Danyang Liu, Wenbin Jin, Qisheng Zhong, Ting Zhou, A green and efficient pseudotargeted lipidomics method for the study of depression based on ultra-high performance supercritical fluid chromatography-tandem mass spectrometry, Journal of Pharmac
  • 13. Li, Jian, et al. "Comparison and analysis of tomato flavor compounds using different extraction methods." Journal of Food Measurement and Characterization 14.1 (2020): 465-475.https://doi.org/10.1007/s11694-019-00102-x
  • 12. Niu, Meng, et al. "Effects of inorganic phosphates on the thermodynamic, pasting, and Asian noodle‐making properties of whole wheat flour." Cereal Chemistry 91.1 (2014): 1-7.https://doi.org/10.1094/CCHEM-03-13-0059-R
  • 11. Chen, Yu, et al. "Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis." Journal of Texture Studies 51.4 (2020): 688-697.https://doi.org/10.1111/jtxs.12539
  • 10. Li, J, Fu, Y, Bao, X, Li, H, Zuo, J. Optimization of solid phase microextraction combined with gas chromatography-mass spectrometry (GC-MS) to analyze aromatic compounds in fresh tomatoes. J Food Biochem. 2019; 43:e12858. https://doi.org/10.1111/jfbc.12858
  • 9. Taha, Ahmed, et al. "Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate." Ultrasonics sonochemistry 49 (2018): 283-293.https://doi.org/10.1016/j.ultsonch.2018.0
  • 8. Wei, Yulong, et al. "Exploring the biochemical properties of three polyphenol oxidases from blueberry (Vaccinium corymbosum L.)." Food Chemistry 344 (2021): 128678.https://doi.org/10.1016/j.foodchem.2020.128678
  • 7. 杨雨桐,张卿硕,符韵林,孙静.巴里黄檀心材色素成分及其稳定性和抗氧化性[J].林业科学,2021,57(03):126-134.
  • 6. 胡小松. 五灵脂中菌群种类及其生物转化作用初步研究[D].北京中医药大学,2020.
  • 5. 林款, 李春美. 柿子单宁对体外模拟发酵环境中肠道微生物的影响[J]. 食品工业科技, 2015, 36(022):160-163,167.
  • 4. 钱卫东, 付云芳, 胡娜. Klyveromyces lactis酵母生产乳糖酶发酵条件的研究[J]. 中国农学通报, 2012.
  • 3. 李德海, 朱晓冉, 王路,等. 盐析辅助酶提取龙牙楤木皂苷及其抗氧化活性研究[J]. 现代食品科技, 2018, v.34;No.232(12):31+135-142.
  • 2. 杨永超, 王中元, 杨小振,等. 西瓜ClP5CS基因克隆及其功能研究[J]. 西北农林科技大学学报(自然科学版), 2018, v.46;No.337(10):95-106.
  • 1. 张爱华, 安宁波, 雷锋杰,等. 细菌性软腐菌对人参根系分泌物中糖类和氨基酸类的化学趋向性响应[J]. 中国中药杂志, 2016, 41(021):3937-3941.
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质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子量 (g/mol)


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