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等級
anhydrous
品質等級
產品線
ReagentPlus®
Redi-Dri™
化驗
≥99.0%
形狀
powder
品質
free-flowing
損耗
≤1.0% loss on drying
pH值
8.9-9.2 (25 °C, 50 g/L in water)
pKa (25 °C)
(1) 2.15, (2) 6.82, (3) 12.38 (phosphoric acid)
溶解度
water: 100 mg/mL, clear, colorless
SMILES 字串
[Na+].[Na+].[H]OP([O-])([O-])=O
InChI
1S/2Na.H3O4P/c;;1-5(2,3)4/h;;(H3,1,2,3,4)/q2*+1;/p-2
InChI 密鑰
BNIILDVGGAEEIG-UHFFFAOYSA-L
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一般說明
Sodium phosphate dibasic is a commonly used buffer in frozen formulations.
應用
- Solid-State NMR Spectroscopy to Probe State and Phase Transitions in Frozen Solutions: This study utilized Sodium phosphate dibasic in the development of formulations for solid-state NMR spectroscopy, focusing on its utility in stabilizing and buffering various chemical environments within in vitro diagnostics manufacturing. This application ensures precise diagnostics by maintaining the integrity of the solution during freezing and thawing cycles (Du et al., 2023).
- Arabinoxylan in Water through SANS: Single-Chain Conformation, Chain Overlap, and Clustering: This paper discusses the application of Sodium phosphate dibasic in the creation of specific buffer solutions for the structural analysis of polysaccharides using small-angle neutron scattering (SANS), a technique often employed in the pharmaceutical and biotechnological industries to ensure high-quality standards in diagnostics production (Petermann et al., 2023).
法律資訊
ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany
Redi-Dri is a trademark of Sigma-Aldrich Co. LLC
儲存類別代碼
13 - Non Combustible Solids
水污染物質分類(WGK)
WGK 1
閃點(°F)
Not applicable
閃點(°C)
Not applicable
其他客户在看
Journal of pharmaceutical sciences, 106(3), 713-733 (2016-11-30)
Buffers comprise an integral component of protein formulations. Not only do they function to regulate shifts in pH, they also can stabilize proteins by a variety of mechanisms. The ability of buffers to stabilize therapeutic proteins whether in liquid formulations
商品
Redi-Dri™ prevents hygroscopic powders, such as inorganic salts, from absorbing moisture and forming clumps, leaving the salts free-flowing every time.
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