추천 제품
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
유사한 제품을 찾으십니까? 방문 제품 비교 안내
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.
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)
제품의 로트/배치 번호를 입력하여 시험 성적서(COA)을 검색하십시오. 로트 및 배치 번호는 제품 라벨에 있는 ‘로트’ 또는 ‘배치’라는 용어 뒤에서 찾을 수 있습니다.
이미 열람한 고객
Effects of calcium salts on growth, polygalacturonase activity, and infection of peach fruit by Monilinia fructicola.
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
Journal of Dairy Science, 81(7), 2011-2016 (1998)
Controlled trial of cumulative behavioural effects of a common bread preservative
Journal of Paediatrics and Child Health, 38(4), 373-376 (2002)
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
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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