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Merck

47134

Supelco

安赛蜜

别名:

6-甲基-1,2,3-氧恶嗪-4(3H)-酮 2,2-二氧化物 钾盐

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About This Item

经验公式(希尔记法):
C4H4KNO4S
CAS号:
分子量:
201.24
Beilstein:
3637857
EC號碼:
MDL號碼:
分類程式碼代碼:
12164500
PubChem物質ID:
酶號碼:
E950

等級

analytical standard

CofA

current certificate can be downloaded

技術

HPLC: suitable
gas chromatography (GC): suitable

應用

cleaning products
cosmetics
food and beverages
personal care

格式

neat

儲存溫度

2-30°C

SMILES 字串

[K+].CC1=CC(=O)[N-]S(=O)(=O)O1

InChI

1S/C4H5NO4S.K/c1-3-2-4(6)5-10(7,8)9-3;/h2H,1H3,(H,5,6);/q;+1/p-1

InChI 密鑰

WBZFUFAFFUEMEI-UHFFFAOYSA-M

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應用

有关合适仪器技术的更多信息,请参考产品的分析证书。如需进一步支持,请联系技术服务。

儲存類別代碼

13 - Non Combustible Solids

水污染物質分類(WGK)

WGK 1

閃點(°F)

Not applicable

閃點(°C)

Not applicable

個人防護裝備

Eyeshields, Gloves, type N95 (US)


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分析证书(COA)

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Hyun Min Jang et al.
Bioresource technology, 274, 162-172 (2018-12-05)
The biochars derived from alfalfa (AF) and bermudagrass (BG), the abundant grass hays to cows, were prepared, characterized and used for removal of tetracycline (TC) in water. The alfalfa-derived biochar (AF-BC) has exhibited outstanding TC adsorption capacity (372 mg/g), which was
Wei-Li Li et al.
Journal of molecular neuroscience : MN, 51(1), 225-236 (2013-04-23)
The sweet taste is of immense interest to scientists and has been intensively studied during the last two decades. However, the sweet preference modification and the related mechanisms are still unclear. In this study, we try to establish a mice
Mi-Sun Ha et al.
International journal of food sciences and nutrition, 64(6), 715-723 (2013-05-02)
Using a stepwise assessment of the exposure of Korean consumers to acesulfame K and sucralose, theoretical maximum daily intakes of the sweeteners were calculated using the Budget screening method, which resulted in values greater than the acceptable daily intakes (ADIs).
In search of a role for carbonation: is this a good or bad taste?
Catia Sternini
Gastroenterology, 145(3), 500-503 (2013-07-31)
Francesco Di Salle et al.
Gastroenterology, 145(3), 537-539 (2013-05-30)
Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The

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