Salzsäure 35-38% CZDA 20litre Frisches Bio-Gemüse Yogurt bacterial cultures – it

Yogurt bacterial cultures – it is an ingredient responsible for the fermentation of milk and the formation of the characteristic taste of the cheese

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Systematic hydration is essential

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Salzsäure 35-38% CZDA 20litre Frisches Bio-Gemüse Yogurt bacterial cultures – itHydrochloric acid 35 38 %. Technical specifications Composition: HCl CAS number: 7647 01 0 EC number: 231 595 7 Molar mass: 36. 46 g mol Concentration: 35 38% Catalog number: CHEM*115752837 Form: liquid Color: colorless Odor: pungent, suffocating pH value: <1 (20C) Melting point: approx. 40C to 25C Boiling point: approx. 85C Auto ignition temperature: not applicable Flash point: not applicable Explosion limits: not applicable Vapor pressure: not