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추천 제품
Grade
SAJ first grade
양식
granular
구성
available chlorine, ≥60%
재고 정보
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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신호어
Danger
유해 및 위험 성명서
Hazard Classifications
Acute Tox. 4 Oral - Aquatic Acute 1 - Eye Dam. 1 - Ox. Sol. 2 - Skin Corr. 1B
보충제 위험성
Storage Class Code
5.1A - Strongly oxidizing hazardous materials
WGK
WGK 2
Hudaa Neetoo et al.
International journal of food microbiology, 131(2-3), 218-223 (2009-04-03)
The application of high hydrostatic pressure technology as a seed decontamination technology was evaluated. Alfalfa seeds inoculated with approximately 10(5) CFU/g of Escherichia coli O157:H7 were subjected to oscillatory pressure treatments at 600 MPa and 20 degrees C for up
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
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
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
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
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