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31434

Sigma-Aldrich

Chlorure de sodium

puriss. p.a., ACS reagent, reag. ISO, reag. Ph. Eur., ≥99.5%

Synonyme(s) :

Halite, NaCl

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About This Item

Formule linéaire :
NaCl
Numéro CAS:
Poids moléculaire :
58.44
Numéro Beilstein :
3534976
Numéro CE :
Numéro MDL:
Code UNSPSC :
12352302
ID de substance PubChem :
Nomenclature NACRES :
NA.21

Qualité

ACS reagent
puriss. p.a.

Niveau de qualité

Agence

USP/NF
reag. ISO
reag. Ph. Eur.

Pression de vapeur

1.33 hPa ( 865 °C)

Pureté

≥99.5%

Forme

solid

Impuretés

acidity or alkalinity, complies
≤0.0001% hexacyanoferrate(II)
≤0.001% total nitrogen (N)
≤0.005% free acid (as HCl)
≤0.005% free alkali (as NaOH)
≤0.005% in water insoluble matters
≤0.01% Mg, alkaline earth metals (as Ca)

Perte

≤0.2% loss on drying, 130 °C

pH

5.0-8.0 (25 °C, 5%)

Pf

801 °C (lit.)

Solubilité

water: soluble 100 mg/mL, clear, colorless

Traces d'anions

bromide (Br-): ≤50 mg/kg
chlorate, nitrate (as NO3-): ≤30 mg/kg
iodide (I-): ≤10 mg/kg
phosphate (PO43-): ≤5 mg/kg
sulfate (SO42-): ≤10 mg/kg

Traces de cations

Al: ≤0.2 mg/kg
As: ≤0.5 mg/kg
Ba: ≤10 mg/kg
Ca: ≤20 mg/kg
Fe: ≤1 mg/kg
K: ≤50 mg/kg
Mg: ≤5 mg/kg
heavy metals: ≤3 ppm (by ICP-OES)

Adéquation

complies for appearance of solution

Chaîne SMILES 

[Na+].[Cl-]

InChI

1S/ClH.Na/h1H;/q;+1/p-1

Clé InChI

FAPWRFPIFSIZLT-UHFFFAOYSA-M

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Description générale

Crystals of sodium chloride belong to the cubic crystal system. It is widely employed preservative for meat, vegetable and fish products. Its effect on the growth of salmonellae (mixed inoculum of Salmonella thompson, S. stanley and S. infantis) has been investigated in laboratory medium.

Application

Sodium chloride was used in the dissolution of polymers such as poly(allylamine hydrochloride), sodium poly(styrenesulfonate) and poly(acrylic acid).

Conditionnement

This product is available in HdPe bottles.

Code de la classe de stockage

13 - Non Combustible Solids

Classe de danger pour l'eau (WGK)

WGK 1

Point d'éclair (°F)

Not applicable

Point d'éclair (°C)

Not applicable


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