CAS 74-31-7
HS : 2921590090
25kg/drum, 200kg plastic drum, 200kg steel drum; 1000kg IBC, or as per your requirement.
It can be used as the antioxidant to prolong the storage shelf life of the solid propellant. It has also been used for those natural, styrene-butadiene, acrylonitrile-butadiene, cis-butadiene, butyl, hydroxyl termindated polybutadienen, polyisoprene rubber or latex to possess performances, such as, good flexible and crack resistance, enhancing the tensile stress, strengthening the defending function to hot and oxygen, ozone and some harmful metals like copper, manganese. It has no influence on vulcanization of those rubbers. It can resolve aging problem existing in the deep-color rubber products while antioxidant H is used together with antioxidant D. Moreover, it can also be used as the hot and oxygen stabilizer for those engineering plastics, such as polyethylene, polypropylene, polyamide, polyformaldehyde and etc to improve their climate-resisting performance. The suggested dosage is 0.2-0.3%.
Product Name: H-VAL-TRP-OH INCI Name: DIPEPTIDE-2 Molecular Formula: C16H21N3O3 Molecular Weight: 303.36 Appearance: White powder Purity: 99% CAS Number: 24587-37-9 Standard: Enterprise Standard Supplier: ZhenYiBio Dipeptide-2 is a mixture containing two amino acid molecules. Dipeptide-2 is used as a skin conditioner, moisturizer, and antioxidant in cosmetics. This ingredient can improve ocular edema and is an effective angiotensin converting enzyme (ACE) inhibitor. They can inhibit the conversion of angiotensin I to angiotensin II, thereby improving blood circulation. Mainly used for removing bags under the eyes and smoothing wrinkles.
L-Glutathione Reduced 70-18-8 The thiol group of a tripeptide formed by glutamic acid, cysteine, and glycine. It is an antioxidant that can prevent damage to important cellular components by reactive oxygen species such as free radicals and peroxides. CAS NO:70-18-8 Product Name :L-Glutathione Reduced Molecular formulaï¼?C10H17N3O6S Molecular Weightï¼?307.32348 EINECS NO:200-725-4 IUPAC nominate:(2S)-2-amino-5-[[(2R)-1-(carboxymethylamino)-1-oxo-3-sulfanylpropan-2- inchi InChI=1S/C10H17N3O6S/c11-5(10(18)19)1-2-7(14)13-6(4-20)9(17)12-3-8(15)16/h5-6,20H,1-4,11H2,(H,12,17)(H,13,14)(H,15,16)(H,18,19)/t5-,6-/m0/s1 InChIkey RWSXRVCMGQZWBV-WDSKDSINSA-N Canonical Smiles C(CC(=O)N[C@@H](CS)C(=O)NCC(=O)O)[C@@H](C(=O)O)N appearance White or off white powder determination 99% minutes chloride 200 ppm sulfate 300 ppm Amonium 200 ppm iron 10ppm arsenic 2 ppm heavy metal 10ppm Cadmium (Cd) 1ppm Lead (Pb) 3 ppm Sulfated ash 0.1% Dry weight loss 0.5% Shelf lifeï Properly stored for two years.
1.Basic information: INCI name: Decapeptide-12 Cas No: 137665-91-9 Molecular: Sequence: H-Tyr-Arg-Ser-Arg-Lys-Tyr-Ser-Ser-Trp-Tyr-OH Purity: 95% Grade: cosmetic COA and MSDS: available for your reference Solubility: slightly soluble/soluble in water Stability stable Risk irritation, low irritation to skin, eye Ph value: 6.0-7.5 Dosage: 100 PPM Source: Capacity: 500g per month Appearance white to pale yellow powder 2.Description:Decapeptide-12 reduces the appearance of hyperpigmentation age spots, sun spots, uneven skin tone and photo damage without the typical side effects of other brighteners like irritation and redness. Plus, soothing antioxidants like licorice root also ease sensitive skin.
Food Grade Sodium Ascorbate Price Specification 1. Introduction of Sodium ascorbate Sodium ascorbate is a more bioavailable[citation needed] form of vitamin C that is an alternative to taking ascorbic acid as a supplement. The IUPAC Name of it is Sodium (2R)-2-[(1S)-1,2-dihydroxyethyl]-4-hydroxy-5-oxo-2H-furan-3-olate 2. Properties of Sodium ascorbate H-Bond Donor: 3 H-Bond Acceptor: 6 Rotatable Bond Count: 2 Tautomer Count: 2 Exact Mass: 198.014033 MonoIsotopic Mass 198.014033 Topological Polar Surface Area: 110 Heavy Atom Count: 13 Complexity: 237 Solubility: H2O: 50 mg/mL Water Solubility: 620 g/L (20 °C) Melting Point: 220 °C (dec.)(lit.) alpha: 104 °(C=1, H2O 25 °C) Refractive index: 105.5 °(C=10, H2O) Flash Point: 238.2 °C Enthalpy of Vaporization: 95.78 kJ/mol Boiling Point: 552.7 °C at 760 mmHg Vapour Pressure of Sodium ascorbate: 1.62E-14 mmHg at 25 °C 3. Preparation of Sodium ascorbate Sodium ascorbate is produced by dissolving ascorbic acid in water and adding an equivalent amount of sodium bicarbonate. After cessation of effervescence, the sodium ascorbate is precipitated by the addition of isopropanol. 4. Use of Sodium ascorbate As a food additive, it has the E number E301 and is used as an antioxidant and an acidity regulator. Sodium ascorbate can reverse the development of atherosclerotic disease, helps in heart attack prevention. In addition sodium ascorbate plays a significant role in the elimination of chronic and acute infections. Moreover, it is considered to be an anti-cancer agent. Sodium ascorbate produces cytotoxic effect in an array of malignant cell lines, which include melanoma cells that are particularly susceptible. 5. Side-effects of sodium ascorbate The common side-effects that persist or become troublesome when using sodium ascorbate, especially in a liquid form as injections, include burning, stinging, pain, or swelling at the injection site. Severe allergic reactions include rash; itching; difficult breathing; hives; tightness in the chest; swelling of the mouth, face, lips, or tongue; bone pain; muscle weakness; severe or persistent diarrhea; mental or mood changes.
Citric acid (CA), also known as citric acid, molecular formula for C H O, is an important organic acid, colorless crystal, odorless, has a strong sour taste, soluble in water, is a natural preservative and food additive. Product usage The main applications of citric acid are as follows: It is used as a flavoring and pH regulator in drinks and jellies, sweets, preserves and candies. It acts as an acidifier and buffer when combined with its salts. It is used as a metal chelating agent . Increases the sweetness of non-nutritive sweeteners, as well as increasing the effectiveness of preservatives and antioxidants. Helps prevent discoloration and color deterioration in fruits and vegetables processed in combination with ascorbic acid . It acts as a flavor enhancer in drinks, sweets, desserts and other foods. Prevents the oxidation of oils and fats. Emulsifier and texturizer for pasteurized and processed cheeses when used in salt form. Reduce pH in fish products in the presence of other antioxidants or preservatives. Modify the texture of the meat. Often used as a stabilizer in whipped cream
