Sodium bisulfate monohydrate
Sodium bisulfate monohydrate structure
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Common Name | Sodium bisulfate monohydrate | ||
|---|---|---|---|---|
| CAS Number | 10034-88-5 | Molecular Weight | 138.07600 | |
| Density | 2.103 | Boiling Point | 330ºC at 760 mmHg | |
| Molecular Formula | H3NaO5S | Melting Point | 58 °C | |
| MSDS | Chinese USA | Flash Point | N/A | |
| Symbol |
GHS05 |
Signal Word | Danger | |
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Hydrolysis-Sensitive Dithiolethione Prodrug Micelles.
Macromol. Biosci. 15 , 1512-22, (2015) Prodrug micelles carrying 5-(4-hydroxyphenyl)-3H-1,2-dithiole-3-thione (ADT-OH), a compound possessing chemopreventive properties, are prepared from amphiphilic block copolymers linking ADT-OH via an ester bond using glycine (PAM-PGlyADT) and isoleucine linke... |
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Electrochemical oxidation of bisphenol-A from aqueous solution using graphite electrodes.
Environ. Technol. 34(1-4) , 503-11, (2013) Electrochemical oxidation of bisphenol-A (BPA) from aqueous solution using graphite electrodes has been investigated. The effect of the types and concentration of supporting electrolytes, initial pH and applied current density on the performance of the proces... |
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The effectiveness of antibrowning dip treatments to reduce after-cooking darkening in potatoes.
J. Food Sci. 77(10) , S342-7, (2012) After-cooking darkening (ACD) is an inherent and undesirable trait that develops in cooked potatoes. The objective of this study was to evaluate the effectiveness of sodium acid sulfate (SAS) dip treatments compared to other antigraying treatments and a contr... |
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Application of various methods for removal of polycyclic aromatic hydrocarbons from synthetic solid matrices.
Environ. Technol. 35(13-16) , 1840-50, (2014) In the present study, removal of polycyclic aromatic hydrocarbons (PAHs) from synthetic solid matrices with various methods was investigated. PAH removal experiments were conducted in a specifically designed UV apparatus for this study. Polyurethane foams (PU... |
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Multicomponent diffusion in solute-containing micelle and microemulsion solutions.
Langmuir 30(37) , 11019-30, (2014) Holographic interferometry was used to obtain new results for the four coefficients that determine rates of multicomponent diffusion of hydrophobic solutes and surfactants in microemulsions. The three solutes pentanol, octanol, and heptane were examined in mi... |
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The enzymatic lectin of field bean (Dolichos lablab): salt assisted lectin-sugar interaction.
Phytochemistry 83 , 7-14, (2012) Field bean seed contains a Gal/GalNAc lectin (DLL-II) that exhibits associated polyphenol oxidase (PPO) activity and does not bind to its sugar specific affinity matrix. The molecular basis for this lack of binding is not known. The DLL-II gene was therefore ... |
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Critical roles of TIPE2 protein in murine experimental colitis.
J. Immunol. 193(3) , 1064-70, (2014) Both commensal bacteria and infiltrating inflammatory cells play essential roles in the pathogenesis of inflammatory bowel disease. The molecular mechanisms whereby these pathogenic factors are regulated during the disease are not fully understood. We report ... |
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The influence of sodium salts (iodide, chloride and sulfate) on the formation efficiency of sulfamerazine nanocrystals.
Pharm. Dev. Technol. 19(5) , 548-55, (2014) The purpose of this study is to evaluate the influence of sodium iodide, sodium chloride and sodium sulfate on the formation efficiency of sulfamerazine nanocrystals by wet ball milling.Sulfamerazine was milled using zirconium oxide beads in a solution contai... |
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Differences in photosynthetic performance and its correlation with growth among tomato cultivars in response to different salts.
Plant Physiol. Biochem. 63 , 61-9, (2013) Previous works into photosynthesis regulation under salt stress have focused on the effect of NaCl, although other salts may significantly contribute to the toxicity of saline soils. In this paper, the effects of different salt sources (NaCl, Na(2)SO(4), MgCl... |
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The effect of antibrowning agents on inhibition of potato browning, volatile organic compound profile, and microbial inhibition.
J. Food Sci. 77(11) , C1234-40, (2012) Burbank and Norkotah potato slices were dipped into 3% sodium acid sulfate (SAS), citric acid (CA), sodium erythorbate (SE), malic acid (MA), sodium acid pyrophosphate (SAPP), or a combination of SAS-CA-SE. Browning by polyphenol oxidase (PPO) obtained from p... |