추천 제품
Quality Level
분석
≥98% (calculated on dried substance, perchloric acid titration)
형태
solid
pH
3.7 (20 °C, 10 g/L in H2O)
mp
243 °C (decomposition)
solubility
150 g/L
벌크 밀도
230 kg/m3
응용 분야
microbiology
저장 온도
2-30°C
SMILES string
[Cl-].c1ccc(cc1)-c2nn(-c3ccccc3)[n+](n2)-c4ccccc4
InChI
1S/C19H15N4.ClH/c1-4-10-16(11-5-1)19-20-22(17-12-6-2-7-13-17)23(21-19)18-14-8-3-9-15-18;/h1-15H;1H/q+1;/p-1
InChI key
PKDBCJSWQUOKDO-UHFFFAOYSA-M
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
2,3,5-triphenyltetrazolium chloride (TTC) is a dye largely used for enumeration of microbial colonies in solid culture media, being a key component of the dry rehydratable film system used for microbiological analysis of food. This dye is colorless in the oxidized form and red when reduced by microorganisms, due to formation of formazan. Live microorganisms reduce TTC by enzymatic action, forming red color formazan that is kept inside granules in the cells.
애플리케이션
2,3,5-triphenyltetrazolium chloride (TTC) is an indicator recommended for the microbiological analysis of food.
분석 메모
Assay (perchloric acid titration, calculated on dried substance): ≥ 98 %
Identity (UV/VIS-Spectrum): passes test
Absorption maximum λmax. (water): 245 - 248 nm
Spec. Absorptivity A 1%/1cm (λmax; 0,01 g/l; water; calculated on dried substance): ≥ 770
TLC-Test: passes test
Loss on drying (70 °C; ≤ 1 hPa): ≤ 0.5 %
Suitability for testing the germinability of seeds: passes test
Suitability for microbiology: passes test
Identity (UV/VIS-Spectrum): passes test
Absorption maximum λmax. (water): 245 - 248 nm
Spec. Absorptivity A 1%/1cm (λmax; 0,01 g/l; water; calculated on dried substance): ≥ 770
TLC-Test: passes test
Loss on drying (70 °C; ≤ 1 hPa): ≤ 0.5 %
Suitability for testing the germinability of seeds: passes test
Suitability for microbiology: passes test
신호어
Danger
유해 및 위험 성명서
Hazard Classifications
Eye Irrit. 2 - Flam. Sol. 1 - Skin Irrit. 2
Storage Class Code
4.1B - Flammable solid hazardous materials
WGK
WGK 3
시험 성적서(COA)
제품의 로트/배치 번호를 입력하여 시험 성적서(COA)을 검색하십시오. 로트 및 배치 번호는 제품 라벨에 있는 ‘로트’ 또는 ‘배치’라는 용어 뒤에서 찾을 수 있습니다.
이미 열람한 고객
Food science and biotechnology, 29(3), 401-408 (2020-04-08)
In the present study, variety of fruit vinegars were investigated in terms of their physicochemical, microbiological and bioactive properties. Total phenolic and flavonoid contents were in the range of 933-1162 mg GAE/L and 66.64-470.86 mg/L in terms of catechin equivalents, respectively. During
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