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Merck

S8750

Sigma-Aldrich

乙酸钠

anhydrous, ReagentPlus®, ≥99.0%

别名:

乙酸 钠盐

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About This Item

线性分子式:
CH3COONa
CAS号:
分子量:
82.03
Beilstein:
3595639
EC號碼:
MDL號碼:
分類程式碼代碼:
12352300
eCl@ss:
39021906
PubChem物質ID:
NACRES:
NA.55

等級

anhydrous

產品線

ReagentPlus®

化驗

≥99.0%

形狀

solid

自燃溫度

1112 °F

pH值

8.5-9.9 (25 °C, 246 g/L)

pKa 

4.76 (acetic acid)

mp

>300 °C (dec.) (lit.)

SMILES 字串

[Na+].CC([O-])=O

InChI

1S/C2H4O2.Na/c1-2(3)4;/h1H3,(H,3,4);/q;+1/p-1

InChI 密鑰

VMHLLURERBWHNL-UHFFFAOYSA-M

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一般說明

醋酸钠是无毒的化学物质,在工业上广泛用作食品添加剂或作为中和反应混合物的碱。

應用

乙酸钠可作为试剂用于:
  • Erlenmeyer-Plochl 反应,通过芳香族醛与马尿酸的缩合反应合成恶唑酮类化合物。
  • 苯甲酸与异氰酸酯的铑催化级联环化,以合成 N-取代邻苯二胺。

法律資訊

ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany

儲存類別代碼

11 - Combustible Solids

水污染物質分類(WGK)

WGK 1

閃點(°F)

Not applicable

閃點(°C)

Not applicable


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R R Deshmukh et al.
Chemical communications (Cambridge, England), (17)(17), 1544-1545 (2002-09-21)
Heck reaction proceeds at ambient temperature (30 degrees C) with considerably enhanced reaction rate (1.5-3 h) through the formation of Pd-biscarbene complexes and stabilized clusters of zero-valent Pd nanoparticles in ionic liquids under ultrasonic irradiation.
Heck reaction in ionic liquids catalyzed by a Pd-benzothiazole carbene complex.
Calo V, et al.
Tetrahedron Letters, 41(46), 8973-8976 (2000)
A J Degnan et al.
Applied and environmental microbiology, 60(9), 3198-3203 (1994-09-01)
Fresh blue crab (Callinectes sapidus) meat was obtained from retail markets in Florida and sampled for viable Listeria monocytogenes. The pathogen was found in crabmeat in three of four different lots tested by enrichment and at levels of 75 CFU/g
R E Kingston et al.
Current protocols in molecular biology, Chapter 4, Unit4-Unit4 (2008-02-12)
Three different methods for RNA preparation using guanidine are presented in this unit--a single-step isolation method employing liquid-phase separation to selectively extract total RNA from tissues and cultured cells and two methods that rely on a CsCl step gradient to
Listeria monocytogenes inhibition in refrigerated vacuum packaged turkey bologna by chemical additives.
Wederquist HJ, et al.
Journal of Food Science, 59(3), 498-500 (1994)

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