Hotline

sodium bicarbonate

  Post Date: Jan 09,2022
  Expiry Date: Jul 08,2022
  Detailed Description: Cas No. :144-55-8

Specs:99.8%

1.Sodium Bicarbonate food grade
2.ISO 9001-2008 certified
3.As leavening agent
4.Purity:99.5%min…

Molecular Formular: NaHCO3

Spec.:

Items
Index

Food Grade
Pharmaceutical Grade

NaHCO3:
99~100.5%
99~100.5%

Cl:
0.4%Max
0.02%Max

Arsenic(As):
0.0001%Max
0.0002%Max

Heavy Metals(As Pb):
0.0005%Max
0.0005%Max

Loss on drying
0.2%Max

Ph:
8.6Max
8.6Max

Sulphate

0.005%Max

Fe:

0.0005%Max

Sodium

Positive reaction

Appearance of solution

Clear and colorless

Packing: In 25kg/1100kg net each PP/PE bag

Property: White powder, soluble in water, Its solution is mildly alkaline.

Uses: food loosen agent, acidity modifier, or used in feedstuff, drug, medicine, film, tannage, fiber and rubber, or used as detergent and fire fight.

Packaging & Delivery
Packaging Detail: In 25kg net per plastic woven bag with inner liner,or big bag.
Delivery Detail 15 days

Handling:
Use with adequate ventilation. Minimize dust generation and accumulation. Avoid prolonged or repeated contact with skin. Avoid breathing vapors from heated material. Avoid contact with eyes, skin, and clothing. Keep container tightly closed. Avoid ingestion and inhalation. Do not allow contact with water. Keep from contact with moist air and steam.
Storage:
Store in a tightly closed container. Store in a cool, dry, well-ventilated area away from incompatible substances. Store protected from moisture
Supplying ability : 1000MT/Month
More detailed information or questions,Please kindly contract with us.

  CAS Registry Number:

144-55-8

  Synonyms: ;Baking soda;Bicarbonate of soda;Carbonic acid monosodium salt;col-evac;meylon;monosodium carbonate;monosodium hydrogen carbonate;Sodium acid carbonate;sodium hydrocarbonate;Sodium Hydrogen Carbonate;soda mint;soludal;hydrogen carbonate;
  Molecular Formula: NaHCO3
  Molecular Weight: 84.01
  Molecular Structure: 144-55-8 Sodium bicarbonate

  Safety Description: S24/25:;

Tags:
Prev:
Next: