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Ascorbic Acid Assay Kit (L-Ascorbate)

Product code: K-ASCO

40 assays (manual) / 400 assays (microplate) / 400 assays (auto-analyser)

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Content: 40 assays (manual) / 400 assays (microplate) / 400 assays (auto-analyser)
Shipping Temperature: Ambient
Storage Temperature: Short term stability: 2-8oC,
Long term stability: See individual component labels
Stability: > 2 years under recommended storage conditions
Analyte: Ascorbic Acid
Assay Format: Spectrophotometer, Microplate, Auto-analyser
Detection Method: Absorbance
Wavelength (nm): 578
Signal Response: Increase
Linear Range: 0.5 to 30 µg of L-ascorbic acid per assay
Limit of Detection: 0.175 mg/L
Reaction Time (min): ~ 8 min
Application examples: Wine, beer, fruit juices, soft drinks, jam, milk, dairy products (e.g. cheese), dietetic foods, baby foods, processed meat, baking additives, fruit and vegetables (e.g. tomato and potato), pharmaceuticals, feed and other materials (e.g. biological cultures, samples, etc.).
Method recognition: Methods based on this principle have been accepted by MEBAK

The Ascorbic Acid (L-Ascorbate) assay kit is for the specific measurement and analysis of L-ascorbic acid in beverages, meat, flour, dairy and vegetable products.

Note for Content: The number of manual tests per kit can be doubled if all volumes are halved.  This can be readily accommodated using the MegaQuantTM  Wave Spectrophotometer (D-MQWAVE).

See our full list of our organic acid assay kits.

Scheme-K-ASCO ASCO megazyme

  • Very competitive price (cost per test) 
  • All reagents stable for > 6 months after preparation 
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing 
  • Standard included 
  • Suitable for manual, microplate and auto-analyser formats
Certificate of Analysis
Safety Data Sheet
FAQs Assay Protocol Data Calculator Product Performance Validation Report
Megazyme publication

Megazyme “advanced” wine test kits general characteristics and validation.

Charnock, S. J., McCleary, B. V., Daverede, C. & Gallant, P. (2006). Reveue des Oenologues, 120, 1-5.

Many of the enzymatic test kits are official methods of prestigious organisations such as the Association of Official Analytical Chemicals (AOAC) and the American Association of Cereal Chemists (AACC) in response to the interest from oenologists. Megazyme decided to use its long history of enzymatic bio-analysis to make a significant contribution to the wine industry, by the development of a range of advanced enzymatic test kits. This task has now been successfully completed through the strategic and comprehensive process of identifying limitations of existing enzymatic bio-analysis test kits where they occurred, and then using advanced techniques, such as molecular biology (photo 1), to rapidly overcome them. Novel test kits have also been developed for analytes of emerging interest to the oenologist, such as yeast available nitrogen (YAN; see pages 2-3 of issue 117 article), or where previously enzymes were simply either not available, or were too expensive to employ, such as for D-mannitol analysis.

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Megazyme publication

Grape and wine analysis: Oenologists to exploit advanced test kits.

Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.

It is without doubt that testing plays a pivotal role throughout the whole of the vinification process. To produce the best possible quality wine and to minimise process problems such as “stuck” fermentation or troublesome infections, it is now recognised that if possible testing should begin prior to harvesting of the grapes and continue through to bottling. Traditional methods of wine analysis are often expensive, time consuming, require either elaborate equipment or specialist expertise and frequently lack accuracy. However, enzymatic bio-analysis enables the accurate measurement of the vast majority of analytes of interest to the wine maker, using just one piece of apparatus, the spectrophotometer (see previous issue No. 116 for a detailed technical review). Grape juice and wine are amenable to enzymatic testing as being liquids they are homogenous, easy to manipulate, and can generally be analysed without any sample preparation.

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Sugar-Triggered Burst Drug Releasing Poly-Lactic Acid (PLA) Microneedles and Its Fabrication Based on Solvent-Casting Approach.

Kang, S., Song, J. E., Jun, S. H., Park, S. G. & Kang, N. G. (2022). Pharmaceutics, 14(9), 1758.

Microneedles have emerged as a novel transdermal delivery tool that enables the delivery of various products such as drugs, vaccines, or cosmetic ingredients. Although the demand for solid microneedles composed of biocompatible polymer is increasing, the manufacture of microneedles using poly-lactic acid (PLA) with rapid drug-releasing is yet to be established and the process is still in its infancy. Here, we propose a novel strategy for the fabrication of PLA solid microneedles which enable a drug to be burst-released based on a solvent-casting process. This approach offers extreme simplicity, broad geometric capability, cost-effectiveness, and scalability based on high fidelity-replicas. It was verified that microneedles of various heights (250–500 μm) could be fabricated with appropriate mechanical strength to penetrate the stratum corneum layer of skin. By adding sugar in the composition of PLA microneedle, it was observed that both hydrophilic and hydrophobic drugs can be rapidly released within 30 min. Our burst drug-releasing PLA microneedle having both characteristics of solid microneedle and soluble microneedle and its fabrication approach based on solvent-casting will contribute to getting microneedle technology close to commercialization and beyond existing technical limitations.

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Evaluation of physicochemical, sensory, and antimicrobial properties of small-scale produced fruit vinegars.

Benedek, C., Szakolczi, O., Makai, G., Kiskó, G. & Kókai, Z. (2022). Acta Alimentaria, 51(1), 1-10.

Hungarian fruit vinegars were characterised in terms of physicochemical attributes (total polyphenol content, antioxidant characteristics/FRAP, CUPRAC, ABTS/, ascorbic acid content, pH, total soluble solids), sensory profiles, and antimicrobial properties. Both compositional and sensory profiles showed distinct patterns depending on the type of vinegar (Tokaj wine, balsamic or apple) and the additional fruit used. Balsamic vinegars maturated on rosehip, sea buckthorn, and raspberry showed outstanding antioxidant performances. Rosehip, raspberry, and quince vinegars, as well as vinegars produced from Tokaji aszú and balsamic apple obtained high scores for fruity and sweet notes. Antimicrobial activities were tested on Gram-negative and Gram-positive organisms, including probiotic bacteria. Generally, only weak activities were obtained, which was attributed to the natural sugar content of the samples, depending on the type of the vinegar and the fruit. Similar results, but more pronounced bacterial growth inhibitions were obtained for probiotic strains, however, some probiotic strains were resistant to at least two of the vinegars. Based on these, balsamic apple, raspberry, rosehip, quince, and sea buckthorn may qualify as potential functional components of probiotic preparations containing some of the strains tested.

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Ripening assessment of ‘Ortanique’ (Citrus reticulata Blanco x Citrus sinensis (L) Osbeck) on tree by SW-NIR reflectance spectroscopy-based calibration models.

Pires, R., Guerra, R., Cruz, S. P., Antunes, M. D., Brázio, A., Afonso, A. M., Daneil, M., Panagopoulos, T., Goncalves, I. & Cavaco, A. M. (2022). Postharvest Biology and Technology, 183, 111750.

The aim of this study was the non-destructive assessment of ‘Ortanique’ (Citrus reticulata Blanco x Citrus sinensis (L) Osbeck) ripening, based on the prediction of internal quality attributes (IQA) by short-wave near-infrared reflectance spectroscopy (SW-NIRS) calibration models. Spectra from fruit of 50 trees located in two different orchards, were acquired on tree using a customized portable visible near-infrared (vis-NIR) system. Partial least squares (PLS) was used to build the various IQA calibration models. The models were tested through internal validation (IV) and external validation (EV). Generally, the IV results were always superior to those of EV: regarding IV, a high regression coefficient (R2) and low root mean square error of prediction (RMSEP) were achieved, revealing a good predictive performance for juice pH (R2 = 0.80; RMSEP = 0.10; SDR = 2.23), soluble solids content (SSC) (R2 = 0.79; RMSEP = 0.75 %; SDR = 2.27), titratable acidity (TA) (R² = 0.73; RMSEP = 0.24 % citric acid; SDR = 1.94) and the maturation index (MI) (R2 = 0.80; RMSEP = 1.38; SDR = 2.2). The best EV predictions were obtained for TA (R2 = 0.69; RMSEP = 0.38 % citric acid; SDR = 1.24), and MI (R2 = 0.69; RMSEP = 2.07; SDR = 1.49). Calibration models for glucose, fructose and sucrose showed medium-coarse predictions for both validation strategies. A detailed investigation of MI models was performed, to understand the causes of their poor EV results. In the context of EV, model updating strategies were explored by using some validation samples to improve the calibration model. The methods of bias correction and spiking were tested, showing a clear improvement in the predictions.

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Antioxidant properties and sensory evaluation of microgreens from commercial and local farms.

Tan, L., Nuffer, H., Feng, J., Kwan, S. H., Chen, H., Tong, X. & Kong, L. (2020). Food Science and Human Wellness, 9(1), 45-51.

Microgreens are young and tender vegetables or herbs that provide attractive color, flavor, and nutrition. The purpose of this study was to evaluate the nutritional and sensory qualities of broccoli microgreens grown by different methods (hydroponically vs. soil grown) and from different sources (commercial vs. local farm). No significant difference in total phenolic concentration and antioxidant capacity was found in all broccoli microgreens, but a significantly higher chlorophyll concentration was found in farm microgreens than the commercial ones. Moreover, the soil-grown farm microgreens possessed a significantly higher vitamin C concentration than hydroponically-grown farm sample and commercial sample. Participants in the sensory study favored farm samples regardless of growing method, and their overall liking was significantly correlated with taste of the microgreens. In addition, six other microgreens from the local farm were analyzed for their nutritional quality. These conclusions suggested a potential for consumers to still benefit nutritionally by purchasing commercial microgreens at a lower cost; however, it may be worthwhile for consumers to purchase microgreens from local farms for a better sensory experience.

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Impact of heat treatment and flavorings on the antioxidant capacity of black and green tea.

Bodor, Z., Pergel, B. & Benedek, C. (2020). Progress in Agricultural Engineering SciencesIn Press.

The high antioxidant capacity of tea is well-known, but the effect of flavorings like honey or lemon has been less studied. Their antioxidants can interact with each other, the global result being also affected by the brewing temperature. The combined effect of heat (55 and 80°C) and flavorings (acacia and honeydew honeys, lemon juice) on the total polyphenol, total flavonoid content and antioxidant capacity of black and green teas was studied. In many cases higher antioxidant capacity was obtained at 80°C. Teas flavored with honeydew honey had higher antioxidant capacity than those containing acacia honey. Addition of lemon decreased the antioxidant capacity of tea with honey. No synergies were confirmed in any of the compositions investigated. Vitamin C content of lemon-containing black tea was reduced by half at 80°C compared to tea brewed at 55°C; while honey was shown to partly prevent this loss of ascorbic acid.

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Fermentation of blackberry with L. plantarum JBMI F5 enhance the protection effect on uvb-mediated photoaging in human foreskin fibroblast and hairless mice through regulation of MAPK/NF-κB signaling.

Kim, H. R., Jeong, D. H., Kim, S., Lee, S. W., Sin, H. S., Yu, K. Y., Jeong, S-I. & Kim, S. Y. (2019). Nutrients, 11(10), 2429.

Chronic and extensive exposure of ultraviolet (UV)-irradiation causes human skin sunburn, inflammation, or photoaging, which is associated with downregulated collagen synthesis. This study investigated the effects of fermented blackberry (Rubus fruticosus B., FBB) by Lactobacillus plantarum JBMI F5 (LP) on UVB-induced photoaging in human foreskin fibroblast (Hs68) as well as in SKH-1 hairless mice. FBB pretreatment inhibited UVB-mediated type-1 procollagen degradation, matrix metalloproteinase (MMP)-1 and MMP-2 protein expression, and suppressed nuclear factor-κB (NF-κB) activation as well as mitogen-activated protein kinase (MAPK) phosphorylation in Hs68. In addition, FBB administration diminished the wrinkle formation in dorsal skin and epidermal thickening in UVB-irradiated hairless mice. Moreover, UVB-induced Type-1 procollagen reduction and antioxidant enzyme inactivation were reversed by FBB administration. These results suggest that FBB may have antiphotoaging effects on UVB-induced wrinkle formation by maintaining the extracellular matrix density in the dermis, which occurs via regulation of reactive oxygen species and related MAPK and NF-κB signaling. Therefore, FBB can be a potential candidate for protecting skin aging against UV irradiation.

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Sous‐Vide technique as an alternative to traditional cooking methods in the context of antioxidant properties of brassica vegetables.

Florkiewicz, A., Socha, R., Filipiak‐Florkiewicz, A. & Topolska, K. (2018). Journal of the Science of Food and Agriculture, In Press.

BACKGROUND: Vegetables are important components of the human diet. The processing method is crucial for nutritional quality of ready to eat product. The purpose of this study was to assess whether Sous‐vide method could be an alternative for traditional cooking of Brassica vegetables. RESULTS: Sous‐vide method appeared to be the most advantageous technique in relation to vitamin C preservation, both directly after processing and during storage of processed vegetables. Among studied phytochemicals, p‐coumaric and gallic acids were the most stable in vegetables cooked by this method. CONCLUSION: Sous‐vide method should be considered as an optimal technique of Brassica vegetables thermal treatment.

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Before and after potato virus Y necrotic strains (PVYN) inoculation.

Bădărău, L. C., Nina, B., Maria, Ș. & Radu, H. (2017). Journal of Hygienic Engineering and Design, 19, 58-63.

Being a staple food crop, the potato provide basic nutrition to many people and offer several nutritional benefits. Despite valued as carbohydrate source, tubers with higher levels of bioactive compounds (as vitamin C) could have a positive impact on the people health. The goal of this research was to evaluate the behavior of 10 potato varieties with different L ascorbic acid content after inoculation with potato virus Y (necrotic strains). Another goal of this study was to elucidate the biochemical basis responsible for different reaction to infection with potato virus Y necrotic strains PVYN among several varieties which differ in their susceptibility or resistance to this pathogen. The potato varieties, including new Romanian and commercial cultivars evaluated for L ascorbic acid content, were the following: Christian, Roclas, Red Lady, Marvis, Castrum, Brasovia, Hermes, Sante, Riviera and Carrera. The vitamin C content was estimated using an enzymatic method (L-ascorbic test kit, Megazyme Ltd., Bioreba). The L ascorbic acid content was analyzed in the flesh only, with variety Hermes showing the highest content (746 mg/kg-1 DW) in tubers after inoculation. Significant differences in vitamin C content were observed across the cultivars before and after virus inoculation. Excepting the cultivars Christian, Riviera and Sante, which were very resistant and resistant to mechanical inoculation, all the other varieties presented 48.6 - 100% infected plants. After 3 months from harvesting, the frequency of tubers with symptoms was between 8.2 - 34.7% for varieties Roclas, Marvis, Castrum, Brasovia and for Red Lady, Carrera, Hermes varieties this percentage was higher (69.2-98.2%). This study provides information on level of important micronutrients as L ascorbic acid in a range of several health and PVYN infected potato cultivars.

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Evaluation of vitamin C content in samples from ten potato cultivars inoculated with potato virus Y (Necrotic strains).

Badarau, C. L., Tican, A., stefan, M. & Chiru, N. (2017). Scientific Papers-Series A-Agronomy, 60, 197-202.

Providing basic nutrition to many people, being a staple food, potato tubers with higher levels of bioactive compounds (as vitamin C) could have a positive impact on the people health. This study aimed to evaluate the behaviour of 10 potato varieties with different L ascorbic acid content after inoculation with potato virus Y necrotic strains (PVYN). Another goal of this research work was to elucidate the biochemical basis responsible for different reaction to infection with potato virus Y among several varieties which differ in their susceptibility or resistance to this pathogen. The potato cultivars evaluated were: Christian, Roclas, Red Lady, Marvis, Castrum, Brasovia, Hermes, Sante, Riviera and Carrera. The vitamin C content was estimated in the flesh matter only, using an enzymatic method. Significant differences in total ascorbic acid content were observed across the varieties before and after virus inoculation, the variety Hermes showing the highest content (746 DW) in tubers after inoculation. Excepting the cultivars Christian, Riviera and Sante, which were very resistant and resistant to mechanical inoculation, all the other samples tested presented 48.6 - 100% infected plants.

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Dual release of a hydrophilic and a hydrophobic osteogenic factor from a single liposome.

Monteiro, N., Martins, A., Pires, R. A., Faria, S., Fonseca, N. A., Moreira, J. N., Reis, R. L. & Neves, N. M. (2016). RSC Advances, 6(115), 114599-114612.

Delivery systems may be designed to protect and control the release kinetics of growth/differentiation factors in a spatiotemporal manner. Liposomes are examples of biological-based bioactive agent delivery systems. In this work, ascorbic acid (AscA) was encapsulated in the inner compartment of the liposome and dexamethasone (Dex) was encapsulated within the lipid bilayer in order to develop a dual release system of these bioactive agents involved in the osteogenic differentiation of mesenchymal stem cells (MSCs). The particle size (~150 nm) of the prepared liposomes showed a monodisperse distribution. The bioactive agent release study showed that Dex was released more rapidly from the liposomes than AscA. The Dex release profile showed an initial burst release within 12 h; afterwards, a slower and sustained release was observed until 21 days. The release of AscA from the liposomes was not detected until 6 h; afterwards, a linear release was observed from 24 h until 21 days. The effect of Dex-AscA-loaded liposomes on the viability, proliferation and osteogenic differentiation of human bone marrow-derived MSCs (hBMSCs) were assessed. The cell culture results showed that the Dex-AscA-loaded liposomes (in a single dose or in repeated doses) do not have any cytotoxic effect. Dex-AscA-loaded liposomes given once did not promote induction of hBMSCs differentiation into the osteogenic lineage. However, Dex-AscA-loaded liposomes given repeatedly promoted the hBMSCs differentiation into the osteogenic lineage, both in basal medium and complete osteogenic medium. These results were genotypically demonstrated by the expression of osteoblastic markers. In conclusion, Dex-AscA-loaded liposomes represent a biological nanoparticle strategy with potential safety and efficacy for bone tissue engineering approaches.

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The influence of harvest period and fruit ripeness at harvest on minimally processed cactus pears (Opuntia ficus-indica L. Mill.) stored under passive atmosphere.

Allegra, A., Sortino, G., Miciletta, G., Riotto, M., Fasciana, T. & Inglese, P. (2015). Postharvest Biology and Technology, 104, 57-62.

The aim of this study was to investigate the effect of (a) harvest season (summer and late crop), (b) fruit ripening stage at harvest and (c) time of storage, on the quality of minimal processed cactus pear (Opuntia ficus-indica). Fresh cut peeled cactus pears harvested at commercial harvest stage or when ripe on tree in August (summer crop) and October (late crop), were stored for 3, 5, 7 and 12 d at 5°C and 95% RH in polyethylene terephthalate (PET) packages under passive atmosphere conditions. Visual quality and crunchiness score, flesh color, microbiological analysis, total soluble solids (TSS), total acidity (TA), total phenolics, ascorbic acid and β-carotene contents were measured. TSS content in fruit flesh did not change during storage, but late crop fruit harvested fully ripe had the highest content. The CO2 concentration inside the package was higher for summer than late fruit and for fully ripe fruit than commercial harvest stage. Fresh cut summer cactus pears lost their marketability and crunchiness after 3 d, while those from the late crop retained good marketability after 5 or 7 d at 5°C, depending on their ripeness stage at harvest. Fresh cut fruit of the summer crop had twice the ascorbic acid content than late cop fruit until 5 d after storage. Fully ripe fresh cut fruit of the summer crop had the lowest β-carotene content. The mesophilic aerobic microorganisms did not change significantly with treatments, until 12 d after storage, when fully ripe fresh cut fruit had the highest count. Mold content was higher in fully ripe than in fruit harvested at commercial ripeness. Ultimately, late fruit, manually peeled and stored at 5°C under passive atmosphere, retained their original quality longer than fully ripe fruit of the same season or summer fruit harvested at either ripeness stage.

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Evaluation of substitutes for rock wool as growing substrate for hydroponic tomato production.

Dannehl, D., Suhl, J., Ulrichs, C. & Schmidt, U. (2015). Journal of Applied Botany and Food Quality, 88(1).

To reduce the rock wool waste, the present study is focused on the evaluation of sheep wool, Sphagnum and hemp slabs, which may be used as replacement for rock wool as growing substrate for hydroponic tomato production. As such, physical and chemical properties of substrates, the plant growth, yield, fruit characteristics, as well as primary and secondary metabolites of tomatoes were considered. The marketable fruit yield of plants grown in Sphagnum slabs (12.8 kg plant-1) was reduced to only a small extent compared to the yield produced by rock wool slabs (13.8 kg plant-1). Sheep wool (12.3 kg plant-1) and hemp (10.4 kg plant-1), however, showed higher deviations. The lowest yield of blossom end rot (BER) fruit was produced by Sphagnum. Compared to this result, the BER-yield was nearly 2-fold higher caused by sheep wool. The soluble solid content in fruit ripened by the hemp material was decreased compared to those caused by the remaining substrates. Furthermore, it was found that the volume of easy available water (EAW) was mainly responsible for changes in plant development. As such, a high correlation was found between EAW and: leaf area (r = 0.851); flowers (r = 0.785); lycopene (r = -0.918); β-carotene (r = -0.997); penolics (r = -0.918); LAA (r = -0.848). The findings suggested that Sphagnum slabs can be used as replacement for rock wool slabs, whereas the usage of slabs consisting of hemp and sheep wool is not suitable as growing substrate for hydroponic tomato production.

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Polyphenols, carotenoids, vitamin c content in tropical fruits and vegetables and impact of processing methods.

Ellong, E. N., Billard, C., Adenet, S. & Rochefort, K. (2015). Food and Nutrition Sciences, 6(03), 299.

Thirty-five fruits and seventeen vegetables from Martinique were evaluated for total phenol content (TPC), Vitamin C and carotenoid content. TPC, Vitamin C and carotenoid contents ranged from 11.7 to 978.6 mg/100g, 0.1 to 2853.8 mg/100g and 9.7 to 9269.7 µg/100g respectively. Fruits and vegetables from Martinique have equivalent or higher TPC, Vitamin C and carotenoid contents than fruits and vegetables from temperate climates. Cashew apple had high values for all three parameters (55.8 mg/100g of Vitamin C, 603 mg/100g of TPC and 924 µg/100g of carotenoids). Bassignac mango and mamey apple had the highest carotenoid contents, with 3800.3 and 3199.7 µg/100g respectively. Acerola had the highest Vitamin C and polyphenol contents with 2853.8 µg/100g and 727.4 mg/100g respectively. Pigeon peas had high values for all three parameters (569.2 mg/100g of Vitamin C, 978.6 mg/100g of TPC and 364.3 µg/100g of carotenoids). Pumpkin and watercress had the highest carotenoid content, with 9269.7 and 4339 µg/100g respectively. TPC, Vitamin C and carotenoid content were significantly impacted by processing techniques. TPC, Vitamin C and carotenoid contents decreased by up to 75.78%, 100% and 70.18% respectively, depending on the processing technique used.

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Safety Information
Symbol : GHS05, GHS08
Signal Word : Danger
Hazard Statements : H318, H341, H412
Precautionary Statements : P201, P202, P273, P280, P305+P351+P338, P308+P313, P310, P405, P501
Safety Data Sheet
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