Description
als Zutat in verschiedenen Desserts und Backwaren
Do not use on people allergic to crustaceans
Amount in daily dose (1
- additional baking
Arganöl ist reich an Vitamin E und Antioxidantien und wird häufig zur Pflege von Gesichtshaut
Glyzerin für die MOLEKULARE BIOLOGIE 50ml Linsen und Erbsen als Zutat in verschiedenen DessertsGlycerin anhydrous for molecular biology Chemical name: 1,2,3 Propanetriol, Glycerin, Trihydroxy alcohol Synonyms: Glycerin, Glycerol CAS number: 56 81 5 EC number: 200 289 5 Chemical formula: C3H8O3 Molar mass: 92. 1 g mol Physicochemical properties Form: liquid Color: colorless Odor: characteristic, faintly perceptible pH value: 5. 5 8 (50 g l, 20C) Melting point: 18C Boiling point: 290C (with decomposition) Flash point: 160C Autoignition
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