Products
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Undecenoic acid/CAS:112-38-9
Product name:Undecenoic acid
CAS:112-38-9
Type:ZA-YXP
MF:C11H20O2
MW: 184.28
Structural formula:
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Tripeptide-1/CAS:72957-37-0
Product Name: Tripeptide-1
CAS: 72957-37-0
Type：ZA-WW
MF: C16H28N6O6
MW: 400.44
STRUCTURE:
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Carvacrol/CAS:499-75-2
Product Name: Carvacrol
CAS: 499-75-2
Type: ZA-Y
MF:C10H14O
MW:150.22
STRUCTURE:
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Lipoic acid /CAS:62-46-4
Product name:Lipoic acid
Type:ZA-N
CAS:62-46-4
MF:C8H14O2S2
MW: 206.33
STRUCTURE:
Density: 1.2888 (rough estimate)
melting point: >230 °F
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LIGNIN, ALKALI/CAS:8068-05-1
Product name:LIGNIN, ALKALI
Type:ZA-N
CAS:8068-05-1
MF:C30H25ClN6
MW: 505.01
Density: 1.3 g/mL at 25 °C
melting point:257℃
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2-Undecanone /CAS:112-12-9
Product name:2-Undecanone
Type:ZA-N
CAS:112-12-9
MF:C11H22O
MW: 170.29
Density: 0.825 g/mL at 25 °C(lit.)
melting point: 11-13 °C(lit.)
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Ethyl 2,3-dicyanopropionate
Product name:Ethyl 2,3-dicyanopropionate
Type:ZA-N
CAS:40497-11-8
MF:C7H8N2O2
MW:152.15
Density: 1.129±0.06 g/cm3(Predicted)
melting point:120-135 °C
This product is a colorless liquid with a boiling point of 120–135℃ at 133.3 Pa, soluble in ether and ethyl acetate, but insoluble in water.
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Sodium Dichloroisocyanurate Dihydrate/SDIC Dihydrate / NaDCC Dihydrate/CAS:51580-86-0
Product Name: Sodium Dichloroisocyanurate Dihydrate/SDIC Dihydrate / NaDCC Dihydrate
CAS: 51580-86-0
Type: ZA-WW
MF:C3H4Cl2N3NaO4
MW:239.97
STRUCTURE:
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L-Valine/CAS:72-18-4
Product Name: L-Valine
CAS: 72-18-4
Type: ZA-Y
MF:C5H11NO2
MW:117.15
STRUCTURE:
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2-Chlorobenzoic acid /CAS:118-91-2
Product name:2-Chlorobenzoic acid
Type:ZA-N
CAS:118-91-2
MF:C7H5ClO2
MW: 156.57
STRUCTURE:
Density: 1.544
melting point: 173 °C
Close to white coarse powder. Insoluble in water, 95% ethanol solution, and toluene solution, but soluble in methanol, anhydrous ethanol, ether, acetone, and benzene.
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2-Phenylphenol /CAS:90-43-7
Product name:2-Phenylphenol
Type:ZA-N
CAS:90-43-7
MF:C12H10O
MW: 170.21
STRUCTURE:
Density: 1.21
melting point: 255 °F
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Sodium caseinate /CAS:9005-46-3
Product name:Sodium caseinate
Type:ZA-N
CAS:9005-46-3
MF:N/A
MW: 0
White to light yellow fine particles or powder, almost odorless and tasteless, with a slight milky aroma. It has better heat stability compared to other proteins, not coagulating when heated at 94°C for 10 seconds or 121°C for 5 seconds. Soluble in water (sometimes becoming cloudy), the pH of its aqueous solution is around 7.0, and adding acid to the solution will precipitate casein. LD50 400-500 g/kg, ADI not limited (FAO/WHO, 1994).
