48722
Gelatin from porcine skin
medium gel strength, suitable for microbiology
Synonim(y):
Gelatine, hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate
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About This Item
Polecane produkty
pochodzenie biologiczne
Porcine
Poziom jakości
sterylność
non-sterile
Postać
powder
jakość
medium gel strength
opakowanie
bottle of 100 g
bottle of 500 g
pozostałość po prażeniu
≤2%
strata
≤15% loss on drying
kolor
light yellow
pH
4.0-6.0 (25 °C, 67 mg/mL in H2O)
siła żelu
165-195 g Bloom (67 mg/ml water)
rozpuszczalność
H2O: 67 mg/mL at 50 °C, slightly hazy, slightly yellow
ślady anionów
chloride (Cl-): ≤3000 mg/kg
ślady kationów
Ca: ≤2000 mg/kg
Cd: ≤5 mg/kg
Co: ≤5 mg/kg
Cr: ≤10 mg/kg
Cu: ≤50 mg/kg
Fe: ≤50 mg/kg
K: ≤500 mg/kg
Mg: ≤500 mg/kg
Mn: ≤5 mg/kg
Na: ≤5000 mg/kg
Ni: ≤5 mg/kg
Pb: ≤5 mg/kg
Zn: ≤10 mg/kg
Zastosowanie
microbiology
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Opis ogólny
Gelatin from porcine skin is generated from the acidic digestion of collagen and is referred to as type A. It is a hydrocolloid and is rich in glycine, proline, and hydroxyproline, which impart structural stability. It is synthesized from the alkaline digestion of collagen from porcine. Gelatin takes up a random coil structure after digestion from the triple helical collagen.
Gelatin is a heterogeneous mixture of water-soluble proteins of high average molecular masses present in collagen. Proteins are extracted by boiling the relevant skin, tendons, ligaments, bones, etc., in water. Type A gelatin is derived from acid-cured tissue, and Type B from lime-cured tissue.
The Bloom number, determined by the Bloom gelometer, is an indication of the strength of a gel formed from a solution of the known concentration. The Bloom number is proportional to the average molecular mass. Bloom numbers of porcine skin Gelatin vary from 90 to 300 g. This product has a gel strength of 180.
Gelatin is a heterogeneous mixture of water-soluble proteins of high average molecular masses present in collagen. Proteins are extracted by boiling the relevant skin, tendons, ligaments, bones, etc., in water. Type A gelatin is derived from acid-cured tissue, and Type B from lime-cured tissue.
The Bloom number, determined by the Bloom gelometer, is an indication of the strength of a gel formed from a solution of the known concentration. The Bloom number is proportional to the average molecular mass. Bloom numbers of porcine skin Gelatin vary from 90 to 300 g. This product has a gel strength of 180.
Zastosowanie
Gelatin has been used in many applications, such as in coating cell culture plates to improve attachment of cells, in PCR to stabilize Taq DNA, as a blocking reagent in Western blotting, ELISA, and immunochemistry, and as a component of media for species differentiation in bacteriology.
Komponenty
Gelatin is a heterogeneous mixture of water-soluble proteins of high average molecular masses, present in collagen. Proteins are extracted by boiling the relevant skin, tendons, ligaments, bones, etc. in water. Type A gelatin is derived from acid-cured tissue. Type B is derived from lime-cured tissue.
Przestroga
Dry gelatin, when stored in airtight containers at room temperature, will remain unchanged for many years. When heated at 100°C in the presence of air, it swells becomes soft and disintegrates to a carbonaceous mass with evolution of pyridine bases and ammonia.
Uwaga dotycząca przygotowania
This product is derived from porcine skin. Gelatin is soluble in hot than in cold water. It is practically insoluble in most organic solvents such as alcohol, chloroform, carbon disulfide, carbon tetrachloride, ether, benzene, acetone, and oils. Manufactured by Gelita AG
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Kod klasy składowania
11 - Combustible Solids
Klasa zagrożenia wodnego (WGK)
nwg
Środki ochrony indywidualnej
Eyeshields, Gloves, type N95 (US)
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