MES Sodium Salt 99.5% (CAS #71119-23-8) 2-(N-Morpholino)ethanesulfonic acid sodium salt

2-(N-Morpholino)ethanesulfonic acid sodium salt
71119-23-8

询价 1Kg 起订

25Kg 起订

广东更新日期：2024-04-26

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产品详情:

中文名称：: 2-(N-吗啉基)乙磺酸钠盐

英文名称：: 2-(N-Morpholino)ethanesulfonic acid sodium salt

CAS号：: 71119-23-8

产地：: China

保存条件：: Room Temperature

纯度规格：: ≥99.5%

产品类别：: 生物缓冲剂

MES Sodium Salt 99.5%(CAS #71119-23-8)
MES Sodium Salt, also known as 2-(N-Morpholino)ethanesulfonic acid sodium salt, is a zwitterionic buffer commonly used in biological and biochemical research. MES Sodium Salt is commonly used in protein purification, enzyme assays, and electrophoresis techniques where a specific pH range needs to be maintained. Its buffering capacity and stability within the desired pH range make it valuable in these applications.





CAS NO:		71119-23-8
Ingredients		2-(N-Morpholino)ethanesulfonic acid sodium salt
Purity		≥99.5%
Grade		AR/ACS
Molecular Formula		C6H12NO4SNa
Molecular Weight :		217.22g/mol
Buffering Range		5.5-6.7
Packaging		Pkg of 1Kg/10kg/25Kg
Storage		Room Temperature


Items		Specification

Apparence		White Crystalline Powder
Weight		Conforms to claims
Assay (Titration by NaOH)		≥99.5%
Infrared Spectrum Complies		Conforms to standard reference
Solubility(Color)		Colorless
Solubility(Turbidity)		Clear
UV abs@260nm		≤0.02
UV abs@280nm		≤0.02
UV abs@260nm		≤0.05
UV abs@290nm		≤0.05
pH@25°C		8.9~10.1
Water/loss on drying		≤8.0%
Water insoluble		≤0.03%
Heavy Metals Pb		≤5PPM
Iron,Fe		≤5PPM
Application: In the life science field, MES Sodium Salt is primarily utilized as a buffering agent to maintain a stable pH in various experimental procedures. It is particularly effective in the pH range of 5.5 to 6.7, making it suitable for applications requiring slightly acidic to neutral pH conditions. One of the significant advantages of MES Sodium Salt is its compatibility with biological systems and enzymes. It exhibits minimal interference with enzymatic activity and other biological processes, ensuring reliable and accurate results.

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