Name | Calcium disodium edetate dihydrate |
Synonyms | Unii-25ih6R4sgf EDTA.CaNa2.2H2O CALCIUMDISODIUMEDTA,FCC EDETATECALCIUMDISODIUM,USP Calcium disodium edetate hydrate Calcium disodium edetate dihydrate Calcium disodium ethylenediaminetetraacetate hydrate ETHYLENEDIAMINETETRAACETIC ACID CALCIUM DISO-SALT HYDRATE Ethylenediaminetetraacetic acid calcium disodium salt dihydrate Ethylenediaminetetraacetic acid hydrate calcium disodium salt calcium disodium 2,2',2'',2'''-(ethane-1,2-diyldinitrilo)tetraacetate hydrate Calciate(2-), ((N,N'-1,2-ethanediylbis(N-(carboxymethyl)glycinato))(4-)-N,N',o,o',on,on')-, disodium, hydrate, (oc-6-21)- |
CAS | 23411-34-9 |
EINECS | 607-231-1 |
InChI | InChI=1/C10H16N2O8.Ca.2Na.H2O/c13-7(14)3-11(4-8(15)16)1-2-12(5-9(17)18)6-10(19)20;;;;/h1-6H2,(H,13,14)(H,15,16)(H,17,18)(H,19,20);;;;1H2/q;+2;2*+1;/p-4 |
Molecular Formula | C10H14CaN2NaO9- |
Molar Mass | 369.3 |
Melting Point | >300°C |
Boling Point | 614.2°C at 760 mmHg |
Flash Point | 325.2°C |
Solubility | Methanol (Slightly), Water |
Vapor Presure | 1.15E-16mmHg at 25°C |
Appearance | Solid |
Color | White to Off-White |
Storage Condition | 2-8°C |
Stability | Hygroscopic |
MDL | MFCD00149453 |
Physical and Chemical Properties | White crystalline granules or white to off-white powder. Odorless. Slightly salty taste. Slightly hygroscopic. Stable in air. Soluble in water. Practically insoluble in ethanol. |
Hazard Symbols | Xi - Irritant |
Risk Codes | 36/37/38 - Irritating to eyes, respiratory system and skin. |
Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36 - Wear suitable protective clothing. |
WGK Germany | 2 |
RTECS | EV7700000 |
content analysis | preparation of 0.1mol/L mercury nitrate solution: take mercury nitrate [Hg(NO3)2?H2O] about 35g, dissolve in a mixed solution of 5ml nitric acid and 500ml water, and then dilute to 1000ml with water. Calibration shall be carried out as follows: accurately measure about 20ml of this solution, transfer it into a conical flask, add 2ml of nitric acid and 2ml of ammonium ferric sulfate test solution (TS-99). Cool to below 20 ℃ and titrate with 0.1mol/L ammonium thiocyanate to initially appear durable brown. Calculate the concentration [0.1mol/L = 32.46gHg(NO3)2/L]. Accurately weigh about 1.2g of the sample, move it into a 250ml beaker, and add 75ml of water to dissolve it. Add 25ml of dilute acetic acid test solution (TS-2) and 1.0ml of diphenylcarbazone test solution (TS-91). Slowly titrate to reddish purple with 0.1mol/L mercuric nitrate. 0.1mol/L mercuric nitrate per ml (see above for preparation method) is equivalent to 37.43mg of this product (C10H12CaN2 Na2O5). |
toxicity | ADI 0~2.5 mg/kg(FAO/WHO,2001). LD50(10.0±0.74)g/kg (rat, oral). Can be safely used in food (FDA, 172.120,2000). Large doses can cause vomiting, diarrhea and acute abdominal pain. It has the effect of adsorption (chelation) of Fe, Zn, Cu and other trace elements in the body. |
usage limit | FAO/WHO(1984,mg/kg): canned shrimp and prawn 250, canned mushroom 200, frozen French fried potato 100, used alone or combined with other chelating agents (phosphate is calculated as P2O5). FDA,§ 172-20(2000)(mg/kg; All in terms of anhydrous): acid-stained cabbage 220; Canned carbonated soft drink 33; Canned white potato 110; Canned clams 340; Canned fresh water crab meat 275; Acid-stained cucumber 220; Distilled alcoholic beverage, fermented malt beverage 25; Salad sauce, French salad sauce, mayonnaise, margarine, sauce, 75 (combined with EDTA disodium), dried boiled bean canned 310; Egg products 200 (based on egg yolk); Canned mushrooms in clear water, 200; Pecan stuffing, potato salad, sandwich smear, smear made of synthetic pigment and lemon or orange essence, 100; Processing dried spot bean 800; Canned shrimps in clear water 250; Spice extract 60. The UK is only allowed for canned fish and shellfish and candied cherries. Japan is quasi-used as an antioxidant for canned or bottled food. Because it can inhibit the water turbidity of boiled food, it can be used in the following canned or bottled food (maximum usage 250 mg/kg, excluding carbonated soft drinks): boiled vegetables, fruits, sour cabbage, cucumber, canned carbonated soft drinks, 35 mg/kg, boiled clams, crabs, seasoning sauce, mayonnaise, boiled cabbage beans and mushrooms. It can also be used to prevent the gushing of fermented malt beverages. |
use | chelating agent; Preservatives; Antioxidants (prevent oxidation by chelation). It has the effect of stabilizing the quality of the product by combining free metals. Used to eliminate the inhibition of enzyme-catalyzed reactions caused by trace heavy metals |
production method | is formed by reacting disodium ethylenediaminetetraacetate with calcium carbonate (or natural shells). |