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05-2751

Sigma-Aldrich

Calcium hypochlorite

granular, SAJ first grade, available chlorine ≥60 %

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About This Item

Fórmula lineal:
Ca(OCl)2
Número de CAS:
7778-54-3
Peso molecular:
142.98
EC Number:
231-908-7
MDL number:
MFCD00010900
UNSPSC Code:
12352302
PubChem Substance ID:
329747675

grade

SAJ first grade

form

granular

composition

available chlorine, ≥60%

availability

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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signalword

Danger

Hazard Classifications

Acute Tox. 4 Oral - Aquatic Acute 1 - Eye Dam. 1 - Ox. Sol. 2 - Skin Corr. 1B

supp_hazards

EUH031

Storage Class

5.1A - Strongly oxidizing hazardous materials

wgk_germany

WGK 2

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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
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
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
Jed W Fahey et al.
Nutrition journal, 5, 13-13 (2006-04-25)
The recent increased interest in consuming green vegetable sprouts has been tempered by the fact that fresh sprouts can in some cases be vehicles for food-borne illnesses. They must be grown according to proper conditions of sanitation and handled as
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