• 介紹：

   

  
  
  Saccharin 是一種口服有效的，無熱量的人造甜味劑 (NAS)。Saccharin 具有抑菌 (bacteriostatic) 和微生物調(diào)節(jié)特性。

• 熔點： 226-229 °C (lit.)

• 沸點： 438.9±28.0 °C at 760 mmHg

• 外觀： 白色結(jié)晶性粉末

• 溶解性： Souble  in  H2O,DMSO

• 敏感性： 易吸潮

• 儲存條件： 2-8℃

• 注意：部分產(chǎn)品我司僅能提供部分信息，我司不保證所提供信息的權(quán)威性，僅供客戶參考交流研究之用。

• 7. [IF=3.9] Xianmin Gong et al."Enhancement of the Wear Resistance and Corrosion Resistance of Electroplated Ni–W–B Coatings Using PDA-Functionalized VC."LANGMUIR".2024;40(22):11670–11683

• 6. [IF=4.9] Peiya Shen et al."A prediction system: Regulating effect of small-molecule additives on properties of amorphous solid dispersions prepared by hot-melt extrusion technology."EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS.2023 Aug;189:56

• 5. [7.392] Ruxia Song et al."Preparation of Ni-Cu composite coatings with excellent tribological property and corrosion resistance by doping OH-BN(h)-PA-Zn-DCD hybrid."APPLIED SURFACE SCIENCE.2023 Mar;612:155771

• 4. [IF=3.638] Kai-Jing Yin et al."Effect and mechanism of high-fat diet on the preference for sweeteners on mice."J Sci Food Agr. 2021 Mar;101(5):1844-1853

• 3. Ren, Jing-Nan, et al. "Effect of short-term intake of four sweeteners on feed intake, solution consumption and neurotransmitters release on mice." Journal of Food Science and Technology 58.6 (2021): 2227-2236.https://doi.org/10.1007/s13197-020-04733-7

• 2. Yin, Kai‐Jing, et al. "Effect and mechanism of high‐fat diet on the preference for sweeteners on mice." Journal of the Science of Food and Agriculture 101.5 (2021): 1844-1853.https://doi.org/10.1002/jsfa.10798

• 1. 楊擋,封亮,劉俊,趙菁,李超,朱法根,邵建國,賈曉斌,孫娥.基于物料性質(zhì)表征技術(shù)的蒲地藍(lán)消炎口服液兒童用藥順應(yīng)性改善研究[J].世界中醫(yī)藥,2020,15(15):2221-2227.

輸入產(chǎn)品批號：

本計算器可幫助您計算出特定溶液中溶質(zhì)的質(zhì)量、溶液濃度和體積之間的關(guān)系，公式為：

質(zhì)量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *