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Merck
모든 사진(1)

문서

21230

Sigma-Aldrich

Calcium propionate

≥97.0% (dry substance, NT)

동의어(들):

Propionic acid calcium salt

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About This Item

Linear Formula:
(CH3CH2COO)2Ca
CAS Number:
Molecular Weight:
186.22
Beilstein:
3698682
EC Number:
MDL number:
UNSPSC 코드:
12352100
PubChem Substance ID:
NACRES:
NA.22

분석

≥97.0% (dry substance, NT)

불순물

≤6% water

solubility

water: soluble 1 g/10 mL, clear, colorless

SMILES string

CCC(=O)O[Ca]OC(=O)CC

InChI

1S/2C3H6O2.Ca/c2*1-2-3(4)5;/h2*2H2,1H3,(H,4,5);/q;;+2/p-2

InChI key

BCZXFFBUYPCTSJ-UHFFFAOYSA-L

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관련 카테고리

일반 설명

Calcium propionate is generally used as a food preservative in bread. It has also been reported to reduce milk fever in dairy cows.

애플리케이션

Calcium propionate was used as an antifungal agent in bread. It was also used to investigate the influence of calcium salts on growth, polygalacturonase activity and infection of peach fruit by Monilinia fructicola.

픽토그램

CorrosionExclamation mark

신호어

Danger

유해 및 위험 성명서

Hazard Classifications

Eye Dam. 1 - STOT SE 3

표적 기관

Respiratory system

Storage Class Code

11 - Combustible Solids

WGK

WGK 2

Flash Point (°F)

Not applicable

Flash Point (°C)

Not applicable

개인 보호 장비

Eyeshields, Gloves, type N95 (US)


시험 성적서(COA)

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문서 라이브러리 방문

이미 열람한 고객

Effects of calcium salts on growth, polygalacturonase activity, and infection of peach fruit by Monilinia fructicola.
Biggs AR, et al.
Plant Disease, 81(4), 399-407 (1997)
A comparative study of the effectiveness of calcium propionate and calcium chloride for the prevention of parturient paresis in dairy cows
Pehrson B, et al.
Journal of Dairy Science, 81(7), 2011-2016 (1998)
Controlled trial of cumulative behavioural effects of a common bread preservative
Dengate S & Ruben A
Journal of Paediatrics and Child Health, 38(4), 373-376 (2002)
Markus C E Belz et al.
Applied microbiology and biotechnology, 96(2), 493-501 (2012-05-10)
The consumption of low-salt bread represents an efficient way to improve public health by decreasing cardiovascular health issues related to increased intakes of sodium chloride (NaCl). The reduction of NaCl influences the bread quality characteristics, in particular the shelf-life. Calcium
Yosuke Funato et al.
Developmental cell, 55(4), 387-397 (2020-09-13)
Extracellular pH is usually maintained around 7.4 in multicellular organisms, and cells are optimized to proliferate under this condition. Here, we find cells can adapt to a more acidic pH of 6.5 and become addicted to this acidic microenvironment by

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