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Wichtige Dokumente
V0T0145
Schwefelsäure
technical grade, 95%
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About This Item
Empfohlene Produkte
Qualität
technical grade
Beschreibung
Nominally 95-98% H2SO4
Assay
95%
SMILES String
OS(O)(=O)=O
InChI
1S/H2O4S/c1-5(2,3)4/h(H2,1,2,3,4)
InChIKey
QAOWNCQODCNURD-UHFFFAOYSA-N
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Signalwort
Danger
H-Sätze
Gefahreneinstufungen
Eye Dam. 1 - Met. Corr. 1 - Skin Corr. 1A
Lagerklassenschlüssel
8B - Non-combustible corrosive hazardous materials
WGK
WGK 1
Flammpunkt (°F)
Not applicable
Flammpunkt (°C)
Not applicable
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Cell research, 25(5), 604-620 (2015-03-21)
Hepatitis E virus (HEV), a non-enveloped, positive-sense, single-stranded RNA virus, is a major cause of enteric hepatitis. Classified into the family Hepeviridae, HEV comprises four genotypes (genotypes 1-4), which belong to a single serotype. We describe a monoclonal antibody (mAb)
Science (New York, N.Y.), 344(6185), 717-721 (2014-05-17)
Atmospheric new-particle formation affects climate and is one of the least understood atmospheric aerosol processes. The complexity and variability of the atmosphere has hindered elucidation of the fundamental mechanism of new-particle formation from gaseous precursors. We show, in experiments performed
Gut, 64(3), 447-458 (2014-05-09)
Bacteria play a role in the onset and perpetuation of intestinal inflammation in IBD. Compositional alterations may also change the metabolic capacities of the gut bacteria. To examine the metabolic activity of the microbiota of patients with Crohn's disease (CD)
Gut, 63(8), 1275-1283 (2013-09-12)
Bacteria play an important role in the onset and perpetuation of intestinal inflammation in inflammatory bowel disease (IBD). Unlike in Crohn's disease (CD), in which dysbiosis has been better characterised, in ulcerative colitis (UC), only small cohorts have been studied
Food chemistry, 184, 57-64 (2015-04-16)
Oxidised lipid species, their bioavailability and impact on inflammatory responses from cooked beef steak are poorly characterised. Oxidised lipid species from pan-fried (PF) and sous-vide (SV) thermally processed beef were determined with UHPLC-ESI/MS. Twenty-three lipid oxidation products increased with thermal
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