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Wichtige Dokumente
V900136
Milchsäure -Lösung
Vetec™, reagent grade, 85%
Synonym(e):
2-Hydroxypropionic acid, DL-Lactic acid
Anmeldenzur Ansicht organisationsspezifischer und vertraglich vereinbarter Preise
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About This Item
Lineare Formel:
CH3CH(OH)CO2H
CAS-Nummer:
Molekulargewicht:
90.08
Beilstein:
5238667
MDL-Nummer:
UNSPSC-Code:
12352100
PubChem Substanz-ID:
Preise und Verfügbarkeit sind derzeit nicht verfügbar.
Empfohlene Produkte
Qualität
reagent grade
Produktlinie
Vetec™
Assay
85%
Form
viscous liquid
SMILES String
CC(O)C(O)=O
InChI
1S/C3H6O3/c1-2(4)3(5)6/h2,4H,1H3,(H,5,6)
InChIKey
JVTAAEKCZFNVCJ-UHFFFAOYSA-N
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Sonstige Hinweise
Enthält unterschiedliche Mengen an intermolekularen Veresterungsprodukten.
Rechtliche Hinweise
Vetec is a trademark of Merck KGaA, Darmstadt, Germany
Signalwort
Danger
H-Sätze
Gefahreneinstufungen
Eye Dam. 1 - Skin Corr. 1C
Zusätzliche Gefahrenhinweise
Lagerklassenschlüssel
8A - Combustible corrosive hazardous materials
WGK
WGK 1
Flammpunkt (°F)
Not applicable
Flammpunkt (°C)
Not applicable
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Journal of wildlife diseases, 49(3), 560-567 (2013-06-20)
Using a prospective, randomized study design we demonstrate that midazolam sedation minimizes acidosis compared with physical restraint in captive juvenile estuarine crocodiles during handling or noninvasive procedures at preferred body temperature. A dose of midazolam (5.0 mg/kg) was administered intramuscularly
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Biotechnology advances, 31(6), 764-788 (2013-04-10)
The lactic acid bacteria (LAB) are a functionally related group of low-GC Gram-positive bacteria known essentially for their roles in bioprocessing of foods and animal feeds. Due to extensive industrial use and enormous economical value, LAB have been intensively studied
Mohamed Ali Abdel-Rahman et al.
Biotechnology advances, 31(6), 877-902 (2013-04-30)
Fermentative production of optically pure lactic acid has roused interest among researchers in recent years due to its high potential for applications in a wide range of fields. More specifically, the sharp increase in manufacturing of biodegradable polylactic acid (PLA)
James Steele et al.
Current opinion in biotechnology, 24(2), 135-141 (2013-01-03)
It has been known since the 1960s that lactic acid bacteria are essential for the development of cheese flavor. In the ensuing 50 years significant research has been directed at understanding the microbiology, genetics and biochemistry of this process. This
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