Customization: | Available |
---|---|
Certification: | ISO9001, TUV, ISO, CE |
Application: | Vegetables, Flowers, Fruit |
Still deciding? Get samples of US$ 60/kg
Request Sample
|
Suppliers with verified business licenses
Audited by an independent third-party inspection agency
DAP 18-46-0 | |||
NO. | ITEM | SPECIFICATION | TEST RESULT |
1 | Total(P2O5+N) | 64.00%min | 64.20% |
2 | Total P2O5 | 46.00%min | 46.65% |
3 | Total N | 17.00%min | 17.36% |
4 | Water Soluble | 42.00%min | 42.56% |
5 | Moisture | 0.2%max | 0.10% |
6 | Size | 2-4mm | 98.00% |
Heating anhydrous sodium diamidophosphate causes polmerization:
·At 160 °C, Na2P2O4(NH)(NH2)2, Na3P3O6(NH)2(NH2)2, Na4P4O8(NH)3(NH2)2, Na5P5O10(NH)4(NH2)2 and Na6P6O12(NH)5(NH2)2 are produced. These substances contain P-N-P backbones. These can be separated by paper chromatography.
·At 200 °C the hexa-phosphate is produced.
·At 250 °C the typical chain length is 18.
Diamidophosphate inhibits urease enzymes by blocking up the active site, binding to two nickel centers. Diamidophosphate mimics the urea hydrolysis intermediate.
Diamidophosphate is tribasic, and the amine groups may also lose hydrogen to form more metallic salts. With silver, further reactions can yield explosive salts: tetrasilver orthodiamidophosphate (AgO)3P(NH2)NHAg, and pentasilver orthodiamidophosphate (AgO)3P(NHAg)2.
fAQ