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Sodium Lauryl Ether Sulfate CAS# 9004 - 82 - 4

Sodium Lauryl Ether Sulfate CAS# 9004 - 82 - 4 Promotion Season Now in Store and Free Sample for Testing with Factory Price

Chemical Name：Sodium Lauryl Ether Sulfate

CAS No.: 9004 - 82 - 4

Molecular Formula：(C2H4O)nC12H26O4S.Na

Molecular weight:272.37987

Sample: Available

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Product Details

Sodium Lauryl Ether Sulfate CAS# 9004 - 82 - 4

Sodium lauryl polyoxyethylene ether sulfate, also known as Sodium laureth sulfate (SLES) is an anionic detergent and surfactant contained in many personal care products (soaps, shampoos, toothpaste etc.). It is an inexpensive and very effective foaming agent1. It is also a widely used in cleaning products and cosmetic. Its uses in these products have been thoroughly evaluated and determined to be safe for consumers and the environment2. However, this compound can be irritating to the eyes and skin, and may contain the carcinogen dioxane.

Sodium Lauryl Ether Sulfate CAS# 9004 - 82 - 4

Product Name:	Sodium lauryl polyoxyethylene ether sulfate
Synonyms:	sodium lauryl polyoxyethylene ether sulfate;Lauryl Ether Sodiun Sulphate;Poly(oxy-1,2-ethanediyl),a-sulfo-w-(dodecyloxy)-, sodium salt;Sodium ethoxylated alkyl sulfate;sodium lauryl polyoxyethylene ether;Lauryl Ether Sodiun Sulphate( Aes );yueguichunjumiuliusuanzhina;Alcohol ethoxylate sulfated sodium salt
CAS:	9004-82-4
MF:	(C2H4O)nC12H26O4S.Na
MW:	272.37987
EINECS:	920-535-1
Product Categories:	9004-82-4
Mol File:	9004-82-4.mol

Sodium lauryl polyoxyethylene ether sulfate Chemical Properties

storage temp.	Store at -20°C
solubility	Chloroform (Slightly), Methanol (Sparingly), Water (Slightly)
form	Liquid
color	Clear viscous
Odor	Odorless
Stability:	Stable. Incompatible with strong oxidizing agents.
LogP	5.405 (est)
CAS DataBase Reference	9004-82-4(CAS DataBase Reference)
EPA Substance Registry System	Sodium lauryl ether sulfate (9004-82-4)

Product Usage

Pimaricin is a preservative for use as a coating on the surface of italian cheeses to prevent the growth of mold or yeast. It is tasteless, odorless, colorless, and does not penetrate the cheese. It is very active against virtually all molds and yeasts, but does not affect bacteria, thus not affecting the ripening and flavor improvement process of cheese. It can be applied as a dip, spray, or by other methods such as incorporation into the cheese coatings. It is used at levels ranging from 300 to 2,000 ppm.

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