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24-4770

Potassium hydroxide solution

0.1 M in isopropanol

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About This Item

Linear Formula:
KOH
CAS Number:
1310-58-3
Molecular Weight:
56.11
UNSPSC Code:
12352106
PubChem Substance ID:
329752657
MDL number:
MFCD00003553
Grade:
SAJ special grade
Form:
liquid
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grade

SAJ special grade

form

liquid

availability

available only in Japan

concentration

0.1 M in isopropanol, 1/10 N

storage temp.

2-8°C

SMILES string

[K+].[O-][H]

InChI

1S/K.H2O/h;1H2/q+1;/p-1

InChI key

KWYUFKZDYYNOTN-UHFFFAOYSA-M

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signalword

Danger

Hazard Classifications

Eye Irrit. 2 - Flam. Liq. 2 - Met. Corr. 1 - Skin Irrit. 2 - STOT SE 3

target_organs

Central nervous system

Storage Class

3 - Flammable liquids

wgk

WGK 1

flash_point_f

53.1 °F

flash_point_c

11.7 °C

Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

Group 4: Flammable liquids + Alcohols + Hazardous rank II

fsl

Substances Subject to be Indicated Names

ishl_indicated

Substances Subject to be Notified Names

ishl_notified

24-4770-5-500ML-J:4.548173014302E12

jan

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Certificates of Analysis (COA)

Lot/Batch Number
U6863
U5822
U9569
U8757
U8669

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Mizuki Takemoto et al.
PloS one, 10(6), e0131094-e0131094 (2015-06-27)
Channelrhodopsin (ChR) is a light-gated cation channel that responds to blue light. Since ChR can be readily expressed in specific neurons to precisely control their activities by light, it has become a powerful tool in neuroscience. Although the recently solved
K Y Foo et al.
Bioresource technology, 130, 696-702 (2013-01-22)
In this work, preparation of granular activated carbon from oil palm biodiesel solid residue, oil palm shell (PSAC) by microwave assisted KOH activation has been attempted. The physical and chemical properties of PSAC were characterized using scanning electron microscopy, volumetric
Ashok R Patel et al.
Journal of agricultural and food chemistry, 63(19), 4862-4869 (2015-05-02)
The aim of this study was to use a detailed rheological characterization to gain new insights into the gelation behavior of natural waxes. To make a comprehensive case, six natural waxes (differing in the relative proportion of chemical components: hydrocarbons
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