Product Name: Phosphomolybdic Acid
CAS: 51429-74-4
MF: H3Mo12O41P-2
MW: 1841.36
EINECS: 610-660-7
Melting point: 78-90°C
Bulk density: 980kg/m3
Density: 1.62 g/mL at 25 °C(lit.)
Storage temp.: Store at +5°C to +30°C.
Solubility: Water (Slightly)
Form: Solid
Color: Yellow
Phosphomolybdic acid is a chemical compound that is used in a variety of applications, especially in analytical chemistry and materials science.
1. Phosphomolybdic acid CAS 51429-74-4 is often used for qualitative and quantitative analysis of various substances, especially for the detection of alkaloids and other organic compounds.
2. In histology and microscopy, phosphomolybdic acid is used as a stain to enhance the visibility of certain cellular components, particularly when examining tissue samples.
3. Phosphomolybdic Acid CAS 51429-74-4 can act as a catalyst in various chemical reactions, especially in organic synthesis.
4. Phosphomolybdic acid can be used as a corrosion inhibitor in certain industrial applications to help protect metals from oxidation damage.
5. Phosphomolybdic Acid CAS 51429-74-4 is used in a variety of research settings, including studies involving coordination chemistry and development of new materials.
6. Phosphomolybdic acid is sometimes used in electrochemical applications, including the study of the electrochemical properties of materials.
Packed in 25 kg per drum or based on customers' requirements.
To store phosphomolybdic acid safely and effectively.
1. Use airtight containers made of suitable materials, such as glass or high-density polyethylene. Make sure the container is clearly labeled with the name of the chemical and any relevant hazard information.
2. Store phosphomolybdic acid CAS 51429-74-4 in a cool, dry, well-ventilated place away from direct sunlight, heat and moisture.
3. Keep storage temperature within the recommended range, typically 15°C to 30°C (59°F to 86°F). Avoid exposure to extreme temperatures.
4. Phosphomolybdic acid CAS 51429-74-4 should be kept away from incompatible substances, such as strong oxidants and acids. It should also be kept away from food and beverages.
5. Use secondary controls, such as spill trays, to control any potential spills or leaks.
6. Access to storage areas is restricted to trained personnel only. Ensure appropriate safety equipment (e.g. fire extinguishers and spill kits) is available.
7. Regularly inspect storage areas and containers for signs of leaks, damage or deterioration.