English Name:Sodium cyanoborohydride Price:1998/kgOther Name:Sodium cyanotrihydroborate; Sodium cyanotrihydridoborate; boron sodium cyanide hydride (1:1:1:3); sodium (cyano-kappaC)(trihydrido)borate(1-)CAS No.:25895-60-7EINECS No.:247-317-2MF:CH3BNNaMW:62.842 Properties: white or light yellow solid powder, is a mild reducing agent.Packing: 5kg, 25kg paperboard barrel or drum inner plastic bag. At the same time with small dose of 500G packaging.Sodium cyanoborohydride is a mild reducing agent, commonly used in the aldehyde / ketone prepared imine selective reduction of amine, especially suitable for the reductive amination reaction (Borch reaction). Its slow reaction with water, can react with sodium cyanoborohydride water as solvent.
product Name Sodium dehydroacetate Synonyms DHA-S; DHA-sodium; DHN; harven; 2H-Pyran-2,4(3H)-dione, 3-acetyl-6-methyl-, ion (1-), sodium; 3-(1-hydroxyethylidene)-6-methyl-2H-pyran-2,4(3H)-dione s
Product Name: Sodium diacetate Chemical Formula: C4H7O4Na+xH2O CAS#: 126-96-5 Properties: White crystal with acetic acid odor; Easy to absorb moisture; Very easy to disso
ProName: Sodium ferrocyanideCasNo: 13601-19-9EINECS NO: 237-081-9 Molecular formula: Na4Fe (CN) 6Molecular weight of 303.91 g · mol - 1Apperance: yellow crystalsDensity of 1.458 g/cm3Melti
Product Name:Sodium methylateAnother Name:Sodium methoxide; sodium methylate solution; Sodium methoxide titrantCAS:124-41-4EINECS:204-699-5Molecular Weight:54.02Molecular Formula:CH3NaOUsage: It can b
Sodium polyacrylateCAS：9003-04-7Appearance:White powder,Molecular weight of about 250 million, soluble in cold water, this product is non-toxic. With thickening, emulsifying, shaping, puffing, stabi
Appearance:White powder,Molecular weight of about 250 million, soluble in cold water, this product is non-toxic. With thickening, emulsifying, shaping, puffing, stability and other functions, in flour
Appearance:White powder,Molecular weight of about 250 million, soluble in cold water, this product is non-toxic. With thickening, emulsifying, shaping, puffing, stability and other functions, in flour
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