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Merck

01-4970

Ammonium phosphate monobasic

SAJ first grade, ≥98.0%

Synonym(s):

mono-Ammonium phosphate, prim-Ammonium phosphate, Ammonium dihydrogenphosphate

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About This Item

Linear Formula:
NH4H2PO4
CAS Number:
7722-76-1
Molecular Weight:
115.03
UNSPSC Code:
12352300
PubChem Substance ID:
329747311
EC Number:
231-764-5
MDL number:
MFCD00003396

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InChI key

LFVGISIMTYGQHF-UHFFFAOYSA-N

InChI

1S/H3N.H3O4P/c;1-5(2,3)4/h1H3;(H3,1,2,3,4)

SMILES string

N.OP(O)(O)=O

grade

SAJ first grade

vapor pressure

<0.000 hPa ( 20 °C)

assay

≥98.0%

form

crystalline

availability

available only in Japan

pH

3.8-4.4 (25 °C, 50 g/L)

mp

190 °C (dec.) (lit.)

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Related Categories

Storage Class

11 - Combustible Solids

wgk

WGK 1

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

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Certificates of Analysis (COA)

Lot/Batch Number
U2938
U8742
U8444
U5438
U2894

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Jun-Young Yang et al.
Clinical chemistry and laboratory medicine, 53(8), 1249-1257 (2015-02-27)
Since the urinary concentration of 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanol (NNAL) is a reliable biomarker of exposure to tobacco smoke, we developed a relatively simple high-throughput chromatographic method to quantify total urinary NNAL concentrations in the general population. The high-throughput analytical method was developed
Maria Lina Sanna et al.
Fungal biology, 116(7), 769-777 (2012-07-04)
Pichia fermentans DiSAABA 726 is a biofilm-forming yeast that undergoes dimorphic transition. Under yeast-like morphology it controls brown rot caused by Monilia spp. on apple fruit, while under pseudohyphal form, it shows pathogenic behaviour itself on peach fruit. The present
G A Morán-Marroquín et al.
International journal of food microbiology, 151(1), 87-92 (2011-09-10)
Knowledge of physiological behavior of indigenous tequila yeast used in fermentation process is still limited. Yeasts have significant impact on the productivity fermentation process as well as the sensorial characteristics of the alcoholic beverage. For these reasons a better knowledge
Alicia Gutiérrez et al.
Food microbiology, 31(1), 25-32 (2012-04-06)
Nitrogen deficiencies in grape musts are one of the main causes of stuck or sluggish wine fermentations. Currently, the most common method for dealing with nitrogen-deficient fermentations is adding supplementary nitrogen (usually ammonium phosphate). However, it is important to know
Maurizio Ugliano et al.
Journal of industrial microbiology & biotechnology, 38(3), 423-429 (2010-07-30)
Hydrogen sulfide (H₂S) is a powerful aroma compound largely produced by yeast during fermentation. Its occurrence in wines and other fermented beverages has been associated with off-odors described as rotten egg and/or sewage. While the formation of hydrogen sulfide (H₂S)
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