N-(Isoxazol-5-yl)sulfanilamid

Bezeichnung:N-(Isoxazol-5-yl)sulfanilamid

CAS-Nr7758-79-4

Englisch Name:N-(Isoxazol-5-yl)sulphanilamide

CBNumberCB3409237

SummenformelC9H9N3O3S

Molgewicht239.25

MOL-Datei7758-79-4.mol

Synonyma

N-(Isoxazol-5-yl)sulfanilamid

N-(Isoxazol-5-yl)sulfanilamid physikalisch-chemischer Eigenschaften

Siedepunkt	482.4±51.0 °C(Predicted)
Dichte	1.064 g/mL at 20 °C
Dampfdichte	4.9 (vs air)
Löslichkeit	H₂O: 0.5 M at 20 °C, clear, colorless
pka	4.60±0.30(Predicted)
Aggregatzustand	powder
Expositionsgrenzwerte	ACGIH: Ceiling 2 mg/m3 OSHA: TWA 2 mg/m3 NIOSH: IDLH 10 mg/m3; Ceiling 2 mg/m3
CAS Datenbank	7758-79-4(CAS DataBase Reference)
EPA chemische Informationen	Benzenesulfonamide, 4-amino-N-5-isoxazolyl- (7758-79-4)

Sicherheit

Kennzeichnung gefährlicher	Xi
R-Sätze:	36/37/38
S-Sätze:	26-36-24/25
WGK Germany	3
RTECS-Nr.	WC4500000
F	3

Gefahreninformationscode (GHS)

N-(Isoxazol-5-yl)sulphanilamide Chemische Eigenschaften,Einsatz,Produktion Methoden

R-Sätze Betriebsanweisung:
R36/37/38:Reizt die Augen, die Atmungsorgane und die Haut.
S-Sätze Betriebsanweisung:
S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
S36:DE: Bei der Arbeit geeignete Schutzkleidung tragen.
S24/25:Berührung mit den Augen und der Haut vermeiden.
Beschreibung
N-(Isoxazol-5-yl)sulphanilamide is one of the inorganic compounds that is commonly used in food industry thanks to its ability of acting as a chemical buffer. It helps stabilize the PH value, prevent coagulation, and enhance food characteristics like nutritional value and cooking performance. It also finds application in medical use. It can stimulate general liver activities, allowing it to operate in the first place. Besides, disodium phosphate can be used in non-food industries. It can be applied in water treatment for retarding the formation of calcium scale. It is also found in some flame retardant, detergents and cleaning agents.
Verwenden
Buffer solutions are used as a means of keeping pH at a nearly constant value in a wide variety of chemical applications. Buffer solutions are essential to maintain the suitable condition to keep the correct pH for enzymes in many organisms to work. It is also used in fermentation processes and in setting the correct conditions for dyes used in coloring fabrics.
Verwenden
disodium phosphate is a hydroscopic inorganic salt, it absorbs moisture that is then released to the skin. In dry climatic conditions, however, it may draw moisture from the skin and release it to the air, aggravating dryness. Without water, disodium phosphate may cause slight irritation. It can also be used in a cosmetic as a fragrance, and to adjust pH or keep pH stable. Finally, it can be selected to reduce corrosion of metallic materials used for product packaging.
Verwenden
N-(Isoxazol-5-yl)sulphanilamide is the disodium salt of phosphoric acid which functions as a protein stabilizer, buffer, dispersant, and coagulation accelerator. It is mildly alkaline with a 1% solution having a ph of 9.2. It is moderately soluble in water with a solubility of 12 g in 100 ml at 25°c. It is used in farina and macaroni to shorten the cooking time by making the particles swell faster and cook more thoroughly. In evaporated milk it acts as a buffer and prevents gelation, also acting as a buffer in coffee whiteners. It is an accelerator of the setting time in instant puddings. In cream sauce and whipped products it functions as a dispersant by producing a swelling of protein.
Einzelnachweise
https://en.wikipedia.org/wiki/Disodium_phosphate
https://www.healthline.com/health/is-disodium-phosphate-bad-for-you#1
https://www.leaf.tv/articles/the-use-of-disodium-phosphate/
http://www.livestrong.com/article/138968-the-use-disodium-phosphate/
https://www.glutenfreegigi.com/understand-the-food-additive-disodium-phosphate/

N-(Isoxazol-5-yl)sulphanilamide Upstream-Materialien And Downstream Produkte

N-(Isoxazol-5-yl)sulfanilamid Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

7758-79-4, N-(Isoxazol-5-yl)sulphanilamide Verwandte Suche:

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