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Merck
모든 사진(1)

주요 문서

47839

Supelco

Sodium Saccharin

analytical standard

동의어(들):

Saccharin sodium salt hydrate, 2,3-Dihydro-3-oxobenzisosulfonazole sodium salt, 2-Sulfobenzoic acid imide sodium salt, o-Sulfobenzimide sodium salt, Saccharin soluble

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About This Item

실험식(Hill 표기법):
C7H4NNaO3S · xH2O
CAS Number:
Molecular Weight:
205.17 (anhydrous basis)
Beilstein:
3599229
EC Number:
MDL number:
UNSPSC 코드:
12164500
PubChem Substance ID:
E 번호:
E954

Grade

analytical standard

Quality Level

CofA

current certificate can be downloaded

포장

pkg of 1 g

기술

HPLC: suitable
gas chromatography (GC): suitable

응용 분야

cleaning products
cosmetics
food and beverages
personal care

형식

neat

저장 온도

2-30°C

SMILES string

[Na+].[H]O[H].[O-]C1=NS(=O)(=O)c2ccccc12

InChI

1S/C7H5NO3S.Na.H2O/c9-7-5-3-1-2-4-6(5)12(10,11)8-7;;/h1-4H,(H,8,9);;1H2/q;+1;/p-1

InChI key

ILJOYZVVZZFIKA-UHFFFAOYSA-M

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일반 설명

Sodium saccharin is a white crystalline powder, which is commonly used as a synthetic or artificial sweetener in carbonated soft drinks and beverages. It can find a wide range of applications in food processing, commodities and also feed production industries.

애플리케이션

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

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)


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이미 열람한 고객

Slide 1 of 6

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Encyclopedia of Food and Color Additives, 1 (1997)
Rapid and sensitive detection of sodium saccharin in soft drinks by silver nanorod array SERS substrates
Han C, et al.
Sensors and Actuators B, Chemical, 272-279 (2017)
Encyclopedia of Food and Color Additives, 1 (1997)
Heather E King et al.
Pharmacology, biochemistry, and behavior, 126, 163-169 (2014-10-07)
The inbred Fischer (F344) and Lewis (LEW) rats, while originally developed as animal models for cancer and tissue transplantation research, have since been used to study genetic differences in a variety of physiological and behavioral endpoints. In this context, LEW
Steven Zukerman et al.
Chemical senses, 34(8), 685-694 (2009-09-09)
Prior work has shown that sweet taste-deficient T1R3 knockout (KO) mice developed significant sucrose preferences when given long-term sugar versus water tests. The current study investigated the role of olfaction in this experience-conditioned sucrose preference. T1R3 KO and C57BL/6 wild-type

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