S24825 |
嗎啉乙磺酸(無水) |
源葉 | 99% |
- 介紹:
useful pH range 5.5 - 6.7 pKa 6.1
- 熔點: 316℃
- 外觀: 白色結晶性粉末
- 儲存條件: RT
- 用途: 生物緩沖劑,用在生化診斷試劑盒、DNA/RNA提取試劑盒及PCR診斷試劑盒里。
- 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威性,僅供客戶參考交流研究之用。
- 8. Sun, Xiuhua, et al. "Creation of antifouling microarrays by photopolymerization of zwitterionic compounds for protein assay and cell patterning." Biosensors and Bioelectronics 102 (2018): 63-69.https://doi.org/10.1016/j.bios.2017.11.001
- 7. Zhang, Yujie, et al. "Gold nanoclusters for controlled insulin release and glucose regulation in diabetes." Nanoscale 11.13 (2019): 6471-6479.https://doi.org/10.1039/C9NR00668K
- 6. Dong, Guihua, et al. "Effect and mechanism analysis of MnO2 on permeable reactive barrier (PRB) system for the removal of tetracycline." Chemosphere 193 (2018): 702-710.https://doi.org/10.1016/j.chemosphere.2017.11.085
- 5. Zhang, Li‐Ping, et al. "Effects of 1‐methylcyclopropene on the Metabolic Pathways of Aroma‐Related Compounds in N anguo Pear." Journal of Food Processing and Preservation 38.4 (2014): 1749-1758.https://doi.org/10.1111/jfpp.12138
- 4. Zhang, Haichao, et al. "Deterministic Lateral Displacement-Based Separation of Magnetic Beads and Its Applications of Antibody Recognition." Sensors 20.10 (2020): 2846.https://doi.org/10.3390/s20102846
- 3. 張麗萍, 紀淑娟. 乙烯利對1-MCP處理南果梨冷藏后香氣及香氣合成過程中關鍵酶活的影響[J]. 食品科學, 2013, 34(10):294-298.
- 2. 黃曉兵 彭芍丹 李積華 等. 發(fā)酵法制備芒果皮膳食纖維工藝研究[J]. 食品工業(yè)科技 2017(15):159-162+169.
- 1. 丁小娟 孟滿 趙澤偉 等. 發(fā)酵法制取刺梨果渣膳食纖維工藝優(yōu)化及其特性分析[J]. 食品工業(yè)科技 2018 39(007):97-103.
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系,公式為:
質(zhì)量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)