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EC number: 200-315-5
CAS number: 57-13-6
The dissociation constant is measured to be lower than 0.6 (pKb) in a modern proprietary study.
The dissociation constant is reported to be 0.10 at 21 °C (Perrin, 1965)
and is measured to be lower than 0.6 in a modern proprietary study
(Gwerder et al, 2009).
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