추천 제품
Agency
USP/NF
tested according to Ph. Eur.
Quality Level
mp
770 °C (lit.)
density
1.98 g/mL at 25 °C (lit.)
SMILES string
[Cl-].[K+]
InChI
1S/ClH.K/h1H;/q;+1/p-1
InChI key
WCUXLLCKKVVCTQ-UHFFFAOYSA-M
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애플리케이션
May be used for the preparation of phosphate buffered saline, and for the extraction and solubilization of proteins.
Storage Class Code
11 - Combustible Solids
WGK
WGK 1
Flash Point (°F)
Not applicable
Flash Point (°C)
Not applicable
개인 보호 장비
Eyeshields, Gloves, type N95 (US)
이미 열람한 고객
Gregory Saia et al.
Journal of neurochemistry, 129(4), 743-752 (2014-01-31)
The regulation of transcription factor function in response to neuronal activity is important for development and function of the nervous system. The transcription factor Sp4 regulates the developmental patterning of dendrites, contributes to complex processes including learning and memory, and
Garrett A Kaas et al.
Neuron, 79(6), 1086-1093 (2013-09-21)
Dynamic changes in 5-methylcytosine (5mC) have been implicated in the regulation of gene expression critical for consolidation of memory. However, little is known about how these changes in 5mC are regulated in the adult brain. The enzyme methylcytosine dioxygenase TET1
Masatoshi Takagaki et al.
Experimental neurology, 252, 12-17 (2013-11-20)
Sedatives in the neurointensive care unit can strongly influence patients' risks of developing secondary brain damage. In particular, isoflurane, a volatile anesthetic, has been recently re-introduced to the neurointensive care unit, and first clinical studies suggest beneficial effects due to
Hanne Sørup Tastesen et al.
Amino acids, 46(7), 1659-1671 (2014-03-25)
High-protein diets induce alterations in metabolism that may prevent diet-induced obesity. However, little is known as to whether different protein sources consumed at normal levels may affect diet-induced obesity and associated co-morbidities. We fed obesity-prone male C57BL/6J mice high-fat, high-sucrose
Siti Shahara Zulfakar et al.
Food microbiology, 34(2), 369-375 (2013-04-02)
Microbial contamination of carcass surfaces occurs during slaughter and post-slaughter processing steps, therefore interventions are needed to enhance meat safety and quality. Although many studies have been done at the macro-level, little is known about specific processes that influence bacterial
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