23-0860
Oxalic acid solution
0.05 M
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About This Item
Prodotti consigliati
Forma fisica
liquid
Disponibilità
available only in Japan
Concentrazione
0.05 M
1/10 N
Densità
1 g/cm3 at 20 °C
Stringa SMILE
OC(=O)C(O)=O
InChI
1S/C2H2O4/c3-1(4)2(5)6/h(H,3,4)(H,5,6)
MUBZPKHOEPUJKR-UHFFFAOYSA-N
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Codice della classe di stoccaggio
12 - Non Combustible Liquids
Classe di pericolosità dell'acqua (WGK)
nwg
Punto d’infiammabilità (°F)
Not applicable
Punto d’infiammabilità (°C)
Not applicable
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I documenti relativi ai prodotti acquistati recentemente sono disponibili nell’Archivio dei documenti.
Journal of hazardous materials, 295, 112-118 (2015-04-22)
With the booming of consumer electronics (CE) and electric vehicle (EV), a large number of spent lithium-ion battery (LIBs) have been generated worldwide. Resource depletion and environmental concern driven from the sustainable industry of CE and EV have motivated spent
The Journal of clinical investigation, 76(4), 1455-1462 (1985-10-01)
One reason that some people are prone to calcium oxalate nephrolithiasis is that they produce urine that is subnormal in its ability to inhibit the growth of calcium oxalate crystals. We have identified in human urine a glycoprotein (GCI) that
American journal of kidney diseases : the official journal of the National Kidney Foundation, 33(4), 761-771 (1999-04-09)
Urinary calcium oxalate (CaOx) crystals and crystal agglomerates are normally harmlessly excreted, but in nephrolithiasis they are retained by tubular epithelial cells and shifted into the renal interstitium. This crystalline material induces an inflammatory response consisting of an increase in
Advances in microbial physiology, 41, 47-92 (1999-09-29)
The production of organic acids by fungi has profound implications for metal speciation, physiology and biogeochemical cycles. Biosynthesis of oxalic acid from glucose occurs by hydrolysis of oxaloacetate to oxalate and acetate catalysed by cytosolic oxaloacetase, whereas on citric acid
Journal of agricultural and food chemistry, 49(9), 4262-4266 (2001-09-18)
Consumption of soybeans and food products made from them is increasing because of their desirable nutritional value. However, the oxalate content of seeds from 11 cultivars of soybean showed relatively high levels of total oxalate from 0.67 to 3.5 g/100
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