추천 제품
제품 라인
BioXtra
Quality Level
분석
≥99.0%
형태
powder or crystals
불순물
≤0.1% Insoluble matter
pH
8.0-11.0 (20 °C, 1 M in H2O)
pKa(25 °C)
(1) 2.15, (2) 6.82, (3) 12.38 (phosphoric acid)
solubility
H2O: 1 M at 20 °C, clear, colorless
음이온 미량물
chloride (Cl-): ≤0.05%
sulfate (SO42-): ≤0.05%
양이온 미량물
Al: ≤0.0005%
Ca: ≤0.002%
Cu: ≤0.0005%
Fe: ≤0.002%
K: ≤0.005%
Mg: ≤0.005%
NH4+: ≤0.05%
Pb: ≤0.001%
Zn: ≤0.0005%
흡수
<0.05 at 260 in H2O at 1 M
<0.05 at 280 in H2O at 1 M
SMILES string
[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 key
BNIILDVGGAEEIG-UHFFFAOYSA-L
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일반 설명
Sodium phosphate dibasic (NaH2PO4), also known as disodium phosphate, is a commonly used phosphate salt in biochemistry research due to its versatile properties. It is a key component in the preparation of phosphate buffer saline (PBS) and phosphate buffer, a commonly used buffer solution in many biological applications. In addition to its buffer properties, NaH2PO4 is also used as a precipitating agent to form silver orthophosphate (Ag3PO4) powders, making it a valuable tool in many laboratory settings. Disodium phosphate is also a widely used emulsifier in dairy products such as cheese and other foods.
애플리케이션
Sodium phosphate dibasic has been used:
- as a component of phosphate buffered saline (PBS)
- as a component of buffer for the preparation of cryopreservation diluent
- in the preparation of McIlvaine buffer (citrate-phosphate buffer) for toluidine blue staining
- in the preparation of the S9 mix for the Ames test, and SOS Chromotest
- in the preparation of calcium deficient hydroxyapatite (CDHA) paste during the fabrication process of the CDHA scaffold
특징 및 장점
- The BioXtra product line ensures high-quality products for consistent results.
- High level of assay ( ≥99.0%), indicating its purity.
- Powder form for easy handling and use.
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
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Biology of Reproduction, 92(4) (2015)
Effect of Emulsifier Salts on Textural and Flavor Properties of Processed Cheeses
Journal of Dairy Science, 67(4), 764-778 (1984)
Effect of phosphate salts (Na3PO4, Na2HPO4, and NaH2PO4) on Ag3PO4 morphology for photocatalytic dye degradation under visible light and toxicity of the degraded dye products
Industrial & Engineering Chemistry Research, 52(49), 17369-17173 (2013)
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