Detail of "134-03-2"

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CAS Number:
134-03-2
Name:
Sodium ascorbate
Molecular Structure:
Formula:
C₆H₇NaO₆
Molecular Weight:
198.11
Deleted CAS:
129940-98-3|156683-68-0|884311-57-3
Synonyms:
L-Ascorbic acid,compounds,monosodium salt;3-Oxo-L-gulofuranolactone sodium;L-Ascorbic acid sodium salt;Ascorbate de sodium;Ascorbato sodico;Ascorbic acid sodium derivative;Ascorbic acid sodium salt;Monosodium L-ascorbate;l-Ascorbate, sodium;Vitamin C Sodium;
EINECS:
205-126-1
Melting Point:
220 °C (dec.)(lit.)
Boiling Point:
552.7 °C at 760 mmHg
Flash Point:
238.2 °C
Solubility:
620 g/L (20 °C) in water
Appearance:
white to off-white solid
Risk Codes:
68
Safety:
24/25 Details
particular:
particular

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Reference

Meat curing composition: Meat curing composition. Chandler, William S.; Wilkens, Walter F.; Heiss, John F. (Diamond Crystal Salt Co., USA). U.S. US 4434187 A 28 Feb 1984, 8 pp. (English). (United States of America). CODEN: USXXAM. CLASS: IC: A23B004-02; A23B004-14. NCL: 426652000. APPLICATION: US 82-358629 16 Mar 1982. DOCUMENT TYPE: Patent CA Section: 17 (Food and Feed Chemistry) A dry, free-flowing particulate mixt. contg. water-sol. conventional meat curing constituents together with water-insol. amorphous absorbent silica particles and liq. a-tocopherol [59-02-9] uniformly distributed on the water-sol and silica particles is used for the dry curing of meat to produce a product with reduced levels of nitrosamines subsequent to cooking. When used for the wet curing of meat, lecithin is added to the formulation. Thus, 15 parts NaCl fine flake was blended sequentially at 120° F with 0.5 parts a-tocopherol, 0.5 parts SiO2, and 1.0 part finely powd. lecithin. Sugar [57-50-1] (8.3 parts), Na tripolyphosphate (3.5 parts), Na ascorbate [134-03-2] (0.55 parts), and NaNO3 (0.25 parts) were dissolved in 70.73 parts H2O and the dry mixt. (16.8 parts) was added to form a brine for bacon curing. After smoking, 1/8 in. bacon slices were fried and examd. for nitrosamine content. N-Nitrosopyrrolidine [930-55-2] and N-nitrosodimethylamine [62-75-9] levels were 2.5 and 2.5 mg/kg bacon, resp. compared with levels of 19. 89-65-6 and 57-50-1 are just another two chemicals used in this study.5 and 5.5 mg/kg bacon, resp., in bacon cured in the absence of a-tocopherol. .

Interactions between propranolol and electron donors in altering the calcium ion-dependent potassium ion permeability of the human red blood cell membrane: Interactions between propranolol and electron donors in altering the calcium ion-dependent potassium ion permeability of the human red blood cell membrane. Skulskii, I. A.; Manninen, V. (Wihuri Res. Inst., Helsinki SF-00140/14, Finland). Acta Physiol. Scand., 120(3), 329-32 (English) 1984. CODEN: APSCAX. ISSN: 0001-6772. DOCUMENT TYPE: Journal CA Section: 1 (Pharmacology) Section cross-reference(s): 13 Addn. of propranolol [525-66-6] after the electron donors Na ascorbate [134-03-2] or phenazine methosulfate [299-11-6] sharply inhibited the K+ (86Rb) efflux induced by such donors in human erythrocytes without forming new K+ channels analogous to those induced by propranolol in intact red cells.There are some commonly used reagents with their cas registry numbers 7440-09-7 and 7440-70-2 in this article. The inhibitory effect of propranolol may be due to generalized disturbances of membrane structures necessary for the functioning of the K+ channels organized in the presence of reducing agents. In contrast, addn of the electron donors after propranolol caused a further stimulation of the 86Rb loss from the propranolol-treated red cells. The combined effect of these drugs therefore depends on the order of their addn. The possible mechanism of their interaction is briefly discussed. .

Detail of "134-03-2"

Sodium ascorbate

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