39465

Gelatine aus Schweinehaut

suitable for microbiology, ultrahigh gel strength

• CAS-Nummer: 9000-70-8
• UNSPSC Code: 41106212
• EC Number: 232-554-6
• NACRES: NA.85

Eigenschaften

• biological source: Porcine
• Quality Segment: 100
• form: powder
• quality: ultrahigh gel strength
• shelf life: limited shelf life, expiry date on the label
• loss: 9.5-12.5% loss on drying
• transmittance: 450 nm, ≥85%, 620 nm, ≥95%
• pH: 5.20-5.60
• conductivity: 120-190 μS/cm at 30 °C (1%)
• viscosity: 5.10-5.80 mPa.s
• gel strength: 280-302 g BloomAOAC
• solubility: H₂O: 67 mg/mL at 60 °C
• cation traces: Ca: ≤100 mg/kg
• application(s): microbiology

Beschreibung

Application

This product is recommended for use as a cell culture substratum at 1-5 μg/cm² or 0.5-50 μg/mL. The optimal concentration does depend on cell type as well as the application and research objectives.

Gelatin has been used in many applications. It has use in coating cell culture to improve attachment of cells, being added to 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. As a biocompatible polymer, it has used as a delivery vehicle for release of active biomolecules and in generation of scaffolds for tissue engineering applications. In the pharmaceutical industry, geltan can be used as a suspending and encapsulating agent, among other applications.

Preparation Note

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. The Bloom number, determined by the Bloom gelometer, is an indication of the strength of a gel formed from a solution of the known concentrat ion. The Bloom number is proportional to the average molecular mass. Bloom numbers of porcine skin Gelatin vary from 90 to 300 g. Manufactured by Gelita AG

Other Notes

Gelatine ist ein heterogenes Gemisch aus wasserlöslichen Proteinen mit hoher mittlerer Molekularmasse, das in Kollagen vorhanden ist. Die Proteine werden mittels Sieden der relevanten Haut, Sehnen, Ligamente, Knochen usw. in Wasser extrahiert. Gelatine vom Typ A wird aus mit Säure aufgeschlossenem Gewebe gewonnen. Gelatine vom Typ B wird aus mit Kalklauge geäschertem Gewebe gewonnen.

Disclaimer

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.

Sicherheitshinweise

• Lagerklasse: 11 - Combustible Solids
• wgk: nwg
• flash_point_f: Not applicable
• flash_point_c: Not applicable