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V900269

Sigma-Aldrich

Calcium chloride dihydrate

Vetec™, reagent grade, 99%

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About This Item

Empirical Formula (Hill Notation):
CaCl2 · 2H2O
CAS Number:
10035-04-8
Molecular Weight:
147.01
EC Number:
233-140-8
MDL number:
MFCD00149613
UNSPSC Code:
12352300
PubChem Substance ID:
329829695

grade

reagent grade

vapor pressure

0.01 mmHg ( 20 °C)

product line

Vetec™

Assay

99%

form

powder or chunks

pH

5-8 (25 °C, 147 g/L)

mp

176 °C (dec.) (lit.)

SMILES string

O.O.Cl[Ca]Cl

InChI

1S/Ca.2ClH.2H2O/h;2*1H;2*1H2/q+2;;;;/p-2

InChI key

LLSDKQJKOVVTOJ-UHFFFAOYSA-L

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Legal Information

Vetec is a trademark of Merck KGaA, Darmstadt, Germany

Pictograms

Exclamation mark
GHS07

Signal Word

Warning

Hazard Statements

H319

Hazard Classifications

Eye Irrit. 2

Storage Class Code

13 - Non Combustible Solids

WGK

WGK 1

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Certificates of Analysis (COA)

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P Geetha et al.
Ecotoxicology and environmental safety, 122, 17-23 (2015-07-15)
Population explosion, depletion of water resources and prolonged droughts and floods due to climatic change lead to scarcity of pure and hygienic drinking water in most of the developing countries. Recently nanomaterials attained considerable attention as biosorbent for water purification
Avinash A Kadam et al.
Bioresource technology, 132, 276-284 (2013-02-16)
Pretreatments to sugarcane bagasse (SCB) such as CaCl2, alkali, ammonia, steam and milling showed 91%, 46%, 47%, 42% and 56% adsorption of Solvent Red 5B (SR5B); 92%, 57%, 58%, 56% and 68% adsorption of simulated dyes mixture (SDM), and 86%
Jiyoung Jung et al.
Colloids and surfaces. B, Biointerfaces, 104, 116-121 (2013-01-10)
The physical and chemical properties of commercial low methoxyl citrus pectins, CP 28 and CP 55, and a pectinmethylesterase (PME) charge modified citrus pectin (MP 38) were compared, and the differences in ability to encapsulate indomethacin in hydrogel beads was
Fei Ma et al.
Meat science, 95(1), 22-26 (2013-05-07)
The effects of high pressure processing (HPP) on the water-binding capacity and texture profile (TPA) of salt-soluble meat protein (SSMP) containing 0.2% CaCl2 and 0.6% κ-carrageenan (SSMP-CK) gels were investigated. The results showed that 300-400 MPa improved water-binding capacity and
Hirotada Hirama et al.
Langmuir : the ACS journal of surfaces and colloids, 29(2), 519-524 (2012-12-14)
We report a simple method for forming monodispersed, uniformly shaped gel microbeads with precisely controlled sizes. The basis of our method is the placement of monodispersed sodium alginate droplets, formed by a microfluidic device, on an agarose slab gel containing
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