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47839

Supelco

Sodium Saccharin

analytical standard

Sinônimo(s):

Saccharin sodium salt hydrate, 2,3-Dihydro-3-oxobenzisosulfonazole sodium salt, 2-Sulfobenzoic acid imide sodium salt, o-Sulfobenzimide sodium salt, Saccharin soluble

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About This Item

Fórmula empírica (Notação de Hill):
C7H4NNaO3S · xH2O
Número CAS:
Peso molecular:
205.17 (anhydrous basis)
Beilstein:
3599229
Número CE:
Número MDL:
Código UNSPSC:
12164500
ID de substância PubChem:
Número E:
E954

grau

analytical standard

Certificado de análise (CofA)

current certificate can be downloaded

embalagem

pkg of 1 g

técnica(s)

HPLC: suitable
gas chromatography (GC): suitable

aplicação(ões)

cleaning products
cosmetics
food and beverages
personal care

formato

neat

temperatura de armazenamento

2-30°C

cadeia de caracteres SMILES

[Na+].[H]O[H].[O-]C1=NS(=O)(=O)c2ccccc12

InChI

1S/C7H5NO3S.Na.H2O/c9-7-5-3-1-2-4-6(5)12(10,11)8-7;;/h1-4H,(H,8,9);;1H2/q;+1;/p-1

chave InChI

ILJOYZVVZZFIKA-UHFFFAOYSA-M

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Descrição geral

Sodium saccharin is a white crystalline powder, which is commonly used as a synthetic or artificial sweetener in carbonated soft drinks and beverages. It can find a wide range of applications in food processing, commodities and also feed production industries.

Aplicação

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Código de classe de armazenamento

11 - Combustible Solids

Classe de risco de água (WGK)

WGK 1

Ponto de fulgor (°F)

Not applicable

Ponto de fulgor (°C)

Not applicable

Equipamento de proteção individual

Eyeshields, Gloves, type N95 (US)


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Encyclopedia of Food and Color Additives, 1 (1997)
Encyclopedia of Food and Color Additives, 1 (1997)
Rapid and sensitive detection of sodium saccharin in soft drinks by silver nanorod array SERS substrates
Han C, et al.
Sensors and Actuators B, Chemical, 272-279 (2017)
Heather E King et al.
Pharmacology, biochemistry, and behavior, 126, 163-169 (2014-10-07)
The inbred Fischer (F344) and Lewis (LEW) rats, while originally developed as animal models for cancer and tissue transplantation research, have since been used to study genetic differences in a variety of physiological and behavioral endpoints. In this context, LEW
Steven Zukerman et al.
Chemical senses, 34(8), 685-694 (2009-09-09)
Prior work has shown that sweet taste-deficient T1R3 knockout (KO) mice developed significant sucrose preferences when given long-term sugar versus water tests. The current study investigated the role of olfaction in this experience-conditioned sucrose preference. T1R3 KO and C57BL/6 wild-type

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