V800102
Cloruro di calcio
LR, ≥97%
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About This Item
Formula empirica (notazione di Hill):
CaCl2 · 2H2O
Numero CAS:
Peso molecolare:
147.01
Numero CE:
Numero MDL:
Codice UNSPSC:
12352300
ID PubChem:
Saggio:
≥97%
Grado:
LR
Stato:
powder
Grado
LR
Tensione di vapore
0.01 hPa ( 20 °C)
Nome Commerciale
Vetec™
Saggio
≥97%
Stato
powder
pH
4-5 (5% in water)
Punto di fusione
176 °C (dec.) (lit.)
Stringa SMILE
O.O.Cl[Ca]Cl
InChI
1S/Ca.2ClH.2H2O/h;2*1H;2*1H2/q+2;;;;/p-2
LLSDKQJKOVVTOJ-UHFFFAOYSA-L
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Note legali
Vetec is a trademark of Merck KGaA, Darmstadt, Germany
Avvertenze
Warning
Indicazioni di pericolo
Consigli di prudenza
Classi di pericolo
Eye Irrit. 2
Codice della classe di stoccaggio
13 - Non Combustible Solids
Classe di pericolosità dell'acqua (WGK)
WGK 1
Punto d’infiammabilità (°F)
Not applicable
Punto d’infiammabilità (°C)
Not applicable
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Avinash A Kadam et al.
Bioresource technology, 132, 276-284 (2013-02-16)
Pretreatments to sugarcane bagasse (SCB) such as CaCl2, alkali, ammonia, steam and milling showed 91%, 46%, 47%, 42% and 56% adsorption of Solvent Red 5B (SR5B); 92%, 57%, 58%, 56% and 68% adsorption of simulated dyes mixture (SDM), and 86%
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Langmuir : the ACS journal of surfaces and colloids, 29(2), 519-524 (2012-12-14)
We report a simple method for forming monodispersed, uniformly shaped gel microbeads with precisely controlled sizes. The basis of our method is the placement of monodispersed sodium alginate droplets, formed by a microfluidic device, on an agarose slab gel containing
Fei Ma et al.
Meat science, 95(1), 22-26 (2013-05-07)
The effects of high pressure processing (HPP) on the water-binding capacity and texture profile (TPA) of salt-soluble meat protein (SSMP) containing 0.2% CaCl2 and 0.6% κ-carrageenan (SSMP-CK) gels were investigated. The results showed that 300-400 MPa improved water-binding capacity and
Ioannis Parastatidis et al.
Arteriosclerosis, thrombosis, and vascular biology, 33(10), 2389-2396 (2013-08-21)
Elevated levels of oxidative stress have been reported in abdominal aortic aneurysms (AAA), but which reactive oxygen species promotes the development of AAA remains unclear. Here, we investigate the effect of hydrogen peroxide (H2O2)-degrading enzyme catalase on the formation of
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