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Key Documents

24-3920

Sigma-Aldrich

Potassium acetate

SAJ first grade, ≥95.0%

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About This Item

Linear Formula:
CH3COOK
CAS Number:
Molecular Weight:
98.14
Beilstein:
3595449
EC Number:
MDL number:
UNSPSC Code:
12352001
PubChem Substance ID:

grade

SAJ first grade

vapor pressure

<0.0000001 hPa ( 25 °C)

Assay

≥95.0%

form

crystalline

availability

available only in Japan

pH

7.0-9.0 (25 °C, 98.2 g/L)

density

1.57 g/cm3 at 25 °C (lit.)

SMILES string

[K+].CC([O-])=O

InChI

1S/C2H4O2.K/c1-2(3)4;/h1H3,(H,3,4);/q;+1/p-1

InChI key

SCVFZCLFOSHCOH-UHFFFAOYSA-M

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Storage Class Code

13 - Non Combustible Solids

WGK

WGK 1

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Steady-state and time-resolved emission techniques were employed to study the effect of acetate, a mild base, on the luminescence of curcumin in methanol and ethanol. We found that the steady-state emission intensity as well as the average fluorescence decay time
Susan Q Lang et al.
Rapid communications in mass spectrometry : RCM, 26(1), 9-16 (2012-01-05)
The stable isotopes of organic matter can provide valuable information on carbon cycling dynamics, microbial metabolisms, and past climates. Since bulk measurements may mask dynamic changes to critical portions of the organic pool, researchers are increasingly isolating individual compounds for
Karin Nowikovsky et al.
The Journal of biological chemistry, 279(29), 30307-30315 (2004-05-13)
The yeast open reading frames YOL027 and YPR125 and their orthologs in various eukaryotes encode proteins with a single predicted trans-membrane domain ranging in molecular mass from 45 to 85 kDa. Hemizygous deletion of their human homolog LETM1 is likely
Mohammad N Rezaei et al.
International journal of food microbiology, 204, 24-32 (2015-04-02)
Succinic acid produced by yeast during bread dough fermentation can significantly affect the rheological properties of the dough. By introducing mutations in the model S288C yeast strain, we show that the oxidative pathway of the TCA cycle and the glyoxylate

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