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Merck

PHR1329

Chlorure de potassium

Pharmaceutical Secondary Standard; Certified Reference Material

Synonyme(s) :

Potassium chloride

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About This Item

Formule linéaire :
KCl
Numéro CAS:
7447-40-7
Poids moléculaire :
74.55
NACRES:
NA.24
PubChem Substance ID:
329823314
UNSPSC Code:
41116107
EC Number:
231-211-8
MDL number:
MFCD00011360

Nom du produit

Chlorure de potassium, Pharmaceutical Secondary Standard; Certified Reference Material

InChI key

WCUXLLCKKVVCTQ-UHFFFAOYSA-M

InChI

1S/ClH.K/h1H;/q;+1/p-1

SMILES string

[Cl-].[K+]

grade

certified reference material
pharmaceutical secondary standard

agency

traceable to USP 1548190

API family

potassium chloride

CofA

current certificate can be downloaded

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

mp

770 °C (lit.)

density

1.98 g/mL at 25 °C (lit.)

application(s)

pharmaceutical (small molecule)

format

neat

storage temp.

2-30°C

Quality Level

300

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Catégories apparentées

Application

Peut être utilisé pour la préparation de solutions salines tamponnées au phosphate, et pour l′extraction et la solubilisation de protéines.
Potassium Chloride may be used as a pharmaceutical reference standard for the determination of the analyte in pharmaceutical formulations by chromatography.
These Secondary Standards are qualified as Certified Reference Materials. These are suitable for use in several analytical applications including but not limited to pharma release testing, pharma method development for qualitative and quantitative analyses, food and beverage quality control testing, and other calibration requirements.

Analysis Note

These secondary standards offer multi-traceability to the US and EP primary standards, where they are available.

General description

Pharmaceutical secondary standards for application in quality control, provide pharma laboratories and manufacturers with a convenient and cost-effective alternative to the preparation of in-house working standards.

Other Notes

This Certified Reference Material (CRM) is produced and certified in accordance with ISO 17034 and ISO/IEC 17025. All information regarding the use of this CRM can be found on the certificate of analysis.
To see an example of a Certificate of Analysis for this material enter LRAB7667 in the slot below. This is an example certificate only and may not be the lot that you receive.

Classe de stockage

11 - Combustible Solids

wgk

WGK 1

flash_point_f

Not applicable

flash_point_c

Not applicable

Certificats d'analyse (COA)

Recherchez un Certificats d'analyse (COA) en saisissant le numéro de lot du produit. Les numéros de lot figurent sur l'étiquette du produit après les mots "Lot" ou "Batch".

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Consulter la Bibliothèque de documents

Potassium Chloride
USP43-NF38: United States Pharmacopeia and National Formulary
United States Pharmacopeia/National Formulary, 29(5), 3601-3601 (2018)
Hanne Sørup Tastesen et al.
Amino acids, 46(7), 1659-1671 (2014-03-25)
High-protein diets induce alterations in metabolism that may prevent diet-induced obesity. However, little is known as to whether different protein sources consumed at normal levels may affect diet-induced obesity and associated co-morbidities. We fed obesity-prone male C57BL/6J mice high-fat, high-sucrose
Sandra S Wise et al.
Toxicology and applied pharmacology, 279(2), 113-118 (2014-06-22)
Sea turtles are a charismatic and ancient ocean species and can serve as key indicators for ocean ecosystems, including coral reefs and sea grass beds as well as coastal beaches. Genotoxicity studies in the species are absent, limiting our understanding
Gregory Saia et al.
Journal of neurochemistry, 129(4), 743-752 (2014-01-31)
The regulation of transcription factor function in response to neuronal activity is important for development and function of the nervous system. The transcription factor Sp4 regulates the developmental patterning of dendrites, contributes to complex processes including learning and memory, and
Janina Seubert et al.
Human brain mapping, 36(5), 1662-1676 (2014-12-30)
Food perception is characterized by a transition from initially separate sensations of the olfactory and gustatory properties of the object toward their combined sensory experience during consumption. The holistic flavor experience, which occurs as the smell and taste merge, extends
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