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十八烷基三甲基溴化銨(STAB) [Seebio]

: 十八烷基三甲基溴化銨(STAB), Stearyl Trimethyl Ammoium bromide, CASN:1120-02-1, 貨號：177185，用作表面活性劑。[查看]; http://www.baichuan365.com/Products/sbwjsjjchastab.html

穩定劑SHE-50 [酶穩定劑]

: 防止酶免TMB及生化等底物反應快速沉淀、抗溶液沉淀；可與CCD或PPCD聯用。
Stability HE50
[查看]; http://www.baichuan365.com/Products/she50.html

酶穩定劑 [酶穩定劑]

: 廣譜氧化酶類穩定劑，建議用AES代替效果更佳。使用量：0.3~1.8%。
Enzyme Stabilizer
[查看]; http://www.baichuan365.com/Products/MWDJ.html

底物穩定劑 PPCD [酶穩定劑]

: 底物穩定劑, 適宜甘油三酯、HDL、尿酸、NADH、NAD、NADP等底物穩定，有效防止底物變色，并有增效作用。使用量： 2%-5%。
Substrates stabilizer PPCD
[查看]; http://www.baichuan365.com/Products/DWWDJPPCD.html

復合酶穩定劑DPD [酶穩定劑]

: 廣譜酶及蛋白的穩定，主要用于液體酶及工作酶的穩定，適用各類型反應的酶稀釋液、液體酶的穩定。與AES聯合使用效果更佳。使用量：0.5~3ml/100ml。
Enzyme stabilizer DPD
[查看]; http://www.baichuan365.com/Products/stabilizerDPD.html

底物穩定劑 CCD [酶穩定劑]

: 底物穩定劑, 適宜甘油三酯、HDL、尿酸、NADH、NAD、NADP等底物穩定，有效防止底物變色，并有增效作用。使用量：3~5g/L。
Substrates stabilizer CCD
[查看]; http://www.baichuan365.com/Products/dwwdjccd.html

Sucrose (Brix) Standard Stabilised 0%-1.332986 [糖度標準液]

: 糖度標準液 – 穩定 – 1 年保質期蔗糖（白利度）標準液 0%-1.332986 (± 0.00004) [查看]; http://www.baichuan365.com/Products/SucroseBrixStandardS.html

Sucrose (Brix) Standard Stabilised 0%-1.332986 [糖度標準液]

: 糖度標準液 – 穩定 – 1 年保質期 6 瓶裝蔗糖（白利度）標準液 0%-1.332986 (± 0.00004) [查看]; http://www.baichuan365.com/Products/SucroseBrixStandardS_3267.html

Sucrose (Brix) Standard Stabilised 5%-1.340264 [糖度標準液]

: 糖度標準液 – 穩定 – 1 年保質期蔗糖（白利度）標準液 5%-1.340264 (± 0.00004) [查看]; http://www.baichuan365.com/Products/SucroseBrixStandardS_3269.html

Sucrose (Brix) Standard Stabilised 5%-1.340264 [糖度標準液]

: 糖度標準液 – 穩定 – 1 年保質期 6 瓶裝蔗糖（白利度）標準液 5%-1.340264 (± 0.00004) [查看]; http://www.baichuan365.com/Products/SucroseBrixStandardS_3270.html

Sucrose (Brix) Standard Stabilised 7%-1.343253 [糖度標準液]

: 糖度標準液 – 穩定 – 1 年保質期蔗糖（白利度）標準液 7% 1.343253 (± 0.00004) [查看]; http://www.baichuan365.com/Products/SucroseBrixStandardS_3272.html

Sucrose (Brix) Standard Stabilised 7%-1.343253 [糖度標準液]

: 糖度標準液 – 穩定 – 1 年保質期 6 瓶裝蔗糖（白利度）標準液 7% 1.343253 (± 0.00004) [查看]; http://www.baichuan365.com/Products/SucroseBrixStandardS_3273.html

Sucrose (Brix) Standard Stabilised 10%-1.347824 [糖度標準液]

: 糖度標準液 – 穩定 – 1 年保質期蔗糖（白利度）標準液 10%-1.347824 (± 0.00004) [查看]; http://www.baichuan365.com/Products/SucroseBrixStandardS_3275.html

Sucrose (Brix) Standard Stabilised 10%-1.347824 [糖度標準液]

: 糖度標準液 – 穩定 – 1 年保質期 6 瓶裝蔗糖（白利度）標準液 10%-1.347824 (± 0.00004) [查看]; http://www.baichuan365.com/Products/SucroseBrixStandardS_3276.html

Sucrose (Brix) Standard Stabilised 11.2%-1.349682 [糖度標準液]

: 糖度標準液 – 穩定 – 1 年保質期蔗糖（白利度）標準液 11.2%-1.349682 (± 0.00004) [查看]; http://www.baichuan365.com/Products/SucroseBrixStandardS_3278.html

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記錄總數：82 | 頁數：61 2 3 4 5 6

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: 十八烷基三甲基溴化銨(STAB)

: Sucrose (Brix) Standard Stabilised 0%-1.332986

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: Sucrose (Brix) Standard Stabilised 5%-1.340264

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: Sucrose (Brix) Standard Stabilised 11.2%-1.349682

: Sucrose (Brix) Standard Stabilised 11.5%-1.350149

: Sucrose (Brix) Standard Stabilised 11.5%-1.350149

: Sucrose (Brix) Standard Stabilised 12.5%-1.35093

: Sucrose (Brix) Standard Stabilised 12.5%-1.35093

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: Sucrose (Brix) Standard Stabilised 12%-1.350930

: Sucrose (Brix) Standard Stabilised 15%-1.355679

: Sucrose (Brix) Standard Stabilised 15%-1.355679

: Sucrose (Brix) Standard Stabilised 20%-1.363842

: Sucrose (Brix) Standard Stabilised 20%-1.363842

: Sucrose (Brix) Standard Stabilised 25%-1.372328

: Sucrose (Brix) Standard Stabilised 25%-1.372328

: Sucrose (Brix) Standard Stabilised 30%-1.381149

: Sucrose (Brix) Standard Stabilised 30%-1.381149

: Sucrose (Brix) Standard Stabilised 35%-1.390322

: Sucrose (Brix) Standard Stabilised 35%-1.390322

: Sucrose (Brix) Standard Stabilised 40%-1.39986

: Sucrose (Brix) Standard Stabilised 40%-1.39986

: Sucrose (Brix) Standard Stabilised 45%-1.409777

: Sucrose (Brix) Standard Stabilised 45%-1.409777

: Sucrose (Brix) Standard Stabilised 50%-1.420087

: Sucrose (Brix) Standard Stabilised 50%-1.420087

: Sucrose (Brix) Standard Stabilised 55%-1.43080

: Sucrose (Brix) Standard Stabilised 55%-1.43080

: Sucrose (Brix) Standard Stabilised 60%-1.441928

: Sucrose (Brix) Standard Stabilised 60%-1.441928

: Sucrose (Brix) Standard Stabilised 67.5%-1.459290

$Refractive Index at 20℃-1.34325 Stabilised Sucrose$: Refractive Index at 20℃-1.34325 Stabilised Sucrose

$Refractive Index at 20℃-1.34325 Stabilised Sucrose$: Refractive Index at 20℃-1.34325 Stabilised Sucrose

$Refractive Index at 20℃-1.34782 Stabilised Sucrose$: Refractive Index at 20℃-1.34782 Stabilised Sucrose

$Refractive Index at 20℃-1.34782 Stabilised Sucrose$: Refractive Index at 20℃-1.34782 Stabilised Sucrose

$Refractive Index at 20℃-1.34968 Stabilised Sucrose$: Refractive Index at 20℃-1.34968 Stabilised Sucrose

$Refractive Index at 20℃-1.34968 Stabilised Sucrose$: Refractive Index at 20℃-1.34968 Stabilised Sucrose

$Refractive Index at 20℃-1.35015 Stabilised Sucrose$: Refractive Index at 20℃-1.35015 Stabilised Sucrose

$Refractive Index at 20℃-1.35015 Stabilised Sucrose$: Refractive Index at 20℃-1.35015 Stabilised Sucrose

$Refractive Index at 20℃-1.35171 Stabilised Sucrose$: Refractive Index at 20℃-1.35171 Stabilised Sucrose

$Refractive Index @20℃-1.35171 Stabilised Sucrose$: Refractive Index @20℃-1.35171 Stabilised Sucrose

$Refractive Index at 20℃-1.35093 Stabilised Sucrose$: Refractive Index at 20℃-1.35093 Stabilised Sucrose

$Refractive Index @20℃-1.35093 Stabilised Sucrose$: Refractive Index @20℃-1.35093 Stabilised Sucrose

$Refractive Index at 20℃-1.35568 Stabilised Sucrose$: Refractive Index at 20℃-1.35568 Stabilised Sucrose

$Refractive Index @20℃-1.35568 Stabilised Sucrose$: Refractive Index @20℃-1.35568 Stabilised Sucrose

$Refractive Index at 20℃-1.36384 Stabilised Sucrose$: Refractive Index at 20℃-1.36384 Stabilised Sucrose

$Refractive Index @20℃-1.36384 Stabilised Sucrose$: Refractive Index @20℃-1.36384 Stabilised Sucrose

$Refractive Index at 20℃-1.37233 Stabilised Sucrose$: Refractive Index at 20℃-1.37233 Stabilised Sucrose

$Refractive Index @20℃-1.37233 Stabilised Sucrose$: Refractive Index @20℃-1.37233 Stabilised Sucrose

$Refractive Index at 20℃-1.38115 Stabilised Sucrose$: Refractive Index at 20℃-1.38115 Stabilised Sucrose

$Refractive Index @20℃-1.38115 Stabilised Sucrose$: Refractive Index @20℃-1.38115 Stabilised Sucrose

$Refractive Index at 20℃-1.39032 Stabilised Sucrose$: Refractive Index at 20℃-1.39032 Stabilised Sucrose

$Refractive Index @20℃-1.39032 Stabilised Sucrose$: Refractive Index @20℃-1.39032 Stabilised Sucrose

$Refractive Index at 20℃-1.39986 Stabilised Sucrose$: Refractive Index at 20℃-1.39986 Stabilised Sucrose

$Refractive Index @20℃-1.39986 Stabilised Sucrose$: Refractive Index @20℃-1.39986 Stabilised Sucrose

$Refractive Index at 20℃-1.40978 Stabilised Sucrose$: Refractive Index at 20℃-1.40978 Stabilised Sucrose

$Refractive Index @20℃-1.40978 Stabilised Sucrose$: Refractive Index @20℃-1.40978 Stabilised Sucrose

$Refractive Index at 20℃-1.42009 Stabilised Sucrose$: Refractive Index at 20℃-1.42009 Stabilised Sucrose

$Refractive Index @20℃-1.42009 Stabilised Sucrose$: Refractive Index @20℃-1.42009 Stabilised Sucrose

$Refractive Index at 20℃-1.43080 Stabilised Sucrose$: Refractive Index at 20℃-1.43080 Stabilised Sucrose

$Refractive Index @20℃-1.43080 Stabilised Sucrose$: Refractive Index @20℃-1.43080 Stabilised Sucrose

$Refractive Index at 20℃-1.44193 Stabilised Sucrose$: Refractive Index at 20℃-1.44193 Stabilised Sucrose

$Refractive Index @20℃-1.44193 Stabilised Sucrose$: Refractive Index @20℃-1.44193 Stabilised Sucrose

: Hydrogen Peroxide 10% w/v stabilised

: 十八烷基三甲基溴化銨(STAB)

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