FG0435

DMEM - high glucose

With stable glutamine, and sodium bicarbonate, without sodium pyruvate, liquid, sterile-filtered, suitable for cell culture

• Sinonimo/i: DME, Dulbecco′s Modified Eagle′s Medium - high glucose
• Codice UNSPSC: 12352207
• NACRES: NA.71

Proprietà

• Nome del prodotto: Dulbecco′s Modified Eagle′s Medium - high glucose, With 4500 mg/L glucose, L-alanyl-glutamine, and sodium bicarbonate, without sodium pyruvate., liquid, sterile-filtered, suitable for cell culture
• Livello qualitativo: 400
• Sterilità: sterile-filtered; sterile
• Stato: liquid
• tecniche: cell culture | mammalian: suitable
• Componenti: phenol red: yes; glucose: high; stable glutamine: yes; sodium pyruvate: no; HEPES: no; NaHCO₃: yes
• Condizioni di spedizione: ambient
• Temperatura di conservazione: 2-8°C

Descrizione

Descrizione generale

This DMEM-Hi glucose medium differs from the original formula, because it is supplemented with L-alanyl-L-glutamine dipeptide. Glutamine is notoriously unstable in cell culture. This dipeptide provides a more stable form of glutamine for use in cell cultures. It also differs from the original DMEM-Hi formulation wherein pyridoxine is substituted for pyridoxal. Pyridoxal is an unstable component of media.

Applicazioni

Dulbecco′s Modified Eagle′s Medium (DMEM) is a modification of Basal Medium Eagle (BME) that contains four-fold concentrations of the amino acids and vitamins. The original formulation contained 1000 mg/L of glucose and was used to culture embryonic mouse cells. Since then, it has been modified in several ways to support primary cultures of mouse and chicken cells, as well as a variety of normal and transformed cells. Each of these media offers a different combination of L-glutamine and sodium pyruvate. Additionally, the glucose levels have been raised to 4500 mg/L, contributing to the name "DMEM/High".

Informazioni sulla sicurezza

• Codice della classe di stoccaggio: 12 - Non Combustible Liquids
• Classe di pericolosità dell'acqua (WGK): WGK 1
• Punto d’infiammabilità (°F): Not applicable
• Punto d’infiammabilità (°C): Not applicable