推荐产品
品質等級
化驗
≥99.0%
形狀
powder
反應適用性
reagent type: reductant
pH值
4.5-6.5 (25 °C, 15.4 g/L)
mp
82-84 °C (lit.)
儲存溫度
2-8°C
SMILES 字串
O[C@@H](CS)[C@H](O)CS
InChI
1S/C4H10O2S2/c5-3(1-7)4(6)2-8/h3-8H,1-2H2/t3-,4+
InChI 密鑰
VHJLVAABSRFDPM-ZXZARUISSA-N
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應用
用于将 −SH 基保持在还原态的试剂；定量还原二硫化物。
訊號詞
Warning
危險聲明
危險分類
Acute Tox. 4 Oral - Aquatic Chronic 3
儲存類別代碼
11 - Combustible Solids
水污染物質分類（WGK）
WGK 3
個人防護裝備
dust mask type N95 (US), Eyeshields, Gloves
其他客户在看
Colin M Cleary et al.
eLife, 9 (2020-09-15)
Respiratory chemoreceptors regulate breathing in response to changes in tissue CO2/H+. Blood flow is a fundamental determinant of tissue CO2/H+, yet little is known regarding how regulation of vascular tone in chemoreceptor regions contributes to respiratory behavior. Previously, we showed
Christopher J Garland et al.
Science signaling, 10(486) (2017-07-06)
Vascular smooth muscle contraction is suppressed by feedback dilation mediated by the endothelium. In skeletal muscle arterioles, this feedback can be activated by Ca2+ signals passing from smooth muscle through gap junctions to endothelial cells, which protrude through holes in
Md A Hakim et al.
Journal of Alzheimer's disease reports, 5(1), 693-703 (2021-11-11)
As the sixth-leading cause of death in the United States, Alzheimer's disease (AD) entails deteriorating endothelial control of blood flow throughout the brain. In particular, reduced inward-rectifying K+ (KIR) channel function in animal models of aging and AD compromises endothelial
Vishal R Yadav et al.
American journal of physiology. Lung cellular and molecular physiology, 314(5), L724-L735 (2018-02-02)
Hypoxia-induced pulmonary vasoconstriction (HPV) is attributed to an increase in intracellular Ca2+ concentration ([Ca2+]i) in pulmonary artery smooth muscle cells (PASMCs). We have reported that phospholipase C-γ1 (PLCγ1) plays a significant role in the hypoxia-induced increase in [Ca2+]i in PASMCs
Magali Wagner et al.
Journal of agricultural and food chemistry, 59(7), 3146-3154 (2011-03-05)
During pasta processing, structural changes of protein occur, due to changes in water content, mechanical energy input, and high temperature treatments. The present paper investigates the impact of successive and intense thermal treatments (high temperature drying, cooking, and overcooking) on
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