05-2751
Calcium hypochlorite
granular, SAJ first grade, available chlorine ≥60 %
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About This Item
Linear Formula:
Ca(OCl)2
CAS Number:
Molecular Weight:
142.98
EC Number:
MDL number:
UNSPSC Code:
12352302
PubChem Substance ID:
Pricing and availability is not currently available.
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grade
SAJ first grade
form
granular
composition
available chlorine, ≥60%
availability
available only in Japan
mp
100 °C (lit.)
density
2.35 g/mL at 25 °C (lit.)
SMILES string
ClO[Ca]OCl
InChI
1S/Ca.2ClO/c;2*1-2/q+2;2*-1
InChI key
ZKQDCIXGCQPQNV-UHFFFAOYSA-N
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Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Acute Tox. 4 Oral - Aquatic Acute 1 - Eye Dam. 1 - Ox. Sol. 2 - Skin Corr. 1B
Supplementary Hazards
Storage Class Code
5.1A - Strongly oxidizing hazardous materials
WGK
WGK 2
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Peter K Jensen et al.
Journal of health, population, and nutrition, 21(1), 26-31 (2003-05-20)
To evaluate the importance of public-domain transmission of pathogens in drinking-water, an intervention study was carried out by chlorinating the public water-supply system in a village in Pakistan. The water quality improved and reached a geometric mean of 3 Escherichia
Gursharan Singh et al.
The Journal of general and applied microbiology, 55(4), 283-289 (2009-08-25)
An alkalophilic and halotolerant laccase from gamma-proteobacterium JB catalyzed in high concentrations of organic solvents and various salts. The enzyme retained 80-100% activity in 10% concentration of dimethylsulfoxide (DMSO), ethanol, acetone or methanol; 100, 85 and 50% activity in 20
F Boukhoubza et al.
Journal of environmental management, 91(1), 124-132 (2009-09-02)
The application of hypochlorite for the removal of soluble COD, phenolic and polyphenolic like compounds, and other organic compounds responsible for the olive mill wastewater (OOWW) colour has been experimentally studied. After the OOWW filtration on a sand column, the
M L Bari et al.
Journal of food protection, 73(4), 752-757 (2010-04-10)
The majority of the seed sprout-related outbreaks have been associated with Escherichia coli O157:H7 and Salmonella. Therefore, an effective method for inactivating these organisms on the seeds before sprouting is needed. The current pasteurization method for mung beans in Japan
Jed W Fahey et al.
Nutrition journal, 5, 13-13 (2006-04-25)
The recent increased interest in consuming green vegetable sprouts has been tempered by the fact that fresh sprouts can in some cases be vehicles for food-borne illnesses. They must be grown according to proper conditions of sanitation and handled as
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