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47080-U

Supelco

Bacterial Acid Methyl Ester (BAME) Mix

solution (10 mg/mL total concentration in methyl caproate), analytical standard

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About This Item

EC Number:
203-425-1
UNSPSC Code:
85151701
NACRES:
NA.24

grade

analytical standard

Quality Level

100

form

solution (10 mg/mL total concentration in methyl caproate)

CofA

current certificate can be downloaded

packaging

ampule of 1 mL

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

application(s)

food and beverages

format

multi-component solution

storage temp.

-10 to -25°C

Related Categories

General description

This is a qualitative standard of bacterial acid methyl esters in methyl caproate (10 mg/mL total concentration). Use this mix to distinguish between various bacteria on the basis of their cellular fatty acid composition. For information on the chromatographic analysis of this standard, please contact Technical Services at techservice@sial.com.

Check out our complete portfolio of Fatty acid methyl ester (FAME) reference material solution mixes

Application

The analytical standard can be used as follows:

  • Development of a method to identify bacteria based on the gas chromatographic-vacuum ultraviolet spectroscopic (GC-VUV) analysis of bacterial fatty acid methyl esters (FAMEs)
  • Fatty acid methyl ester (FAME) profiling of biodiesel obtained from microbial oil after its transesterification by gas chromatography-mass spectrometry (GC-MS)
  • GC-FID method-based separation and determination of fatty acid methyl esters (FAMEs) in the lipid extracts of leptocephalus larva of eels

Other Notes

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Analyte

Description
    Methyl undecanoate
    Methyl (±)-2-hydroxydecanoate
    Methyl dodecanoate
    Methyl tridecanoate
    Methyl 2-hydroxydodecanoate
    Methyl (±)-3-hydroxydodecanoate
    Methyl myristate
    Methyl 13-methyltetradecanoate
    Methyl 12-methyltetradecanoate
    Methyl pentadecanoate
    Methyl 2-hydroxytetradecanoate
    Methyl 3-hydroxytetradecanoate
    Methyl 14-methylpentadecanoate
    Methyl cis-9-hexadecenoate
    Methyl palmitate
    Methyl 15-methylhexadecanoate
    Methyl cis-9,10-methylenehexadecanoate
    Methyl heptadecanoate
    Methyl 2-hydroxyhexadecanoate
    Methyl linoleate
    Methyl oleate
    Methyl trans-9-octadecenoate
    Methyl stearate
    Methyl methyleneoctadecanoate (all cis-9,10)
    Methyl nonadecanoate
    Methyl eicosenoate
    See All (26)

Pictograms

Flame
GHS02

Signal Word

Warning

Hazard Statements

H226

Hazard Classifications

Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

109.4 °F - closed cup

Flash Point(C)

43 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number
LRAD9661
LRAD5353
LRAD6478
LRAD3055
LRAD0853

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G3 (Bethesda, Md.), 9(9), 2963-2975 (2019-07-13)
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Hydrobiologia, 848(2), 371-383 (2020-12-22)
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J Dherbécourt et al.
Journal of applied microbiology, 105(4), 977-985 (2008-05-01)
Short branched-chain fatty acids (BCFAs) are cheese flavour compounds, which result from the conversion of branched-chain amino acids (BCAAs). In Swiss cheese, the production of short BCFAs is mainly performed by Propionibacterium freudenreichii and is strain dependent. Our aim was
Graciete S Silva et al.
Indian journal of microbiology, 57(3), 351-358 (2017-09-15)
The conditions of storage, cultivation and maintenance of microbial cultures should preserve the microbiological homogeneity, phenotypic and genotypic characteristics to ensure better reproducibility of metabolic production. To evaluate the influence of the storage condition on the composition of cell fatty
L E Koch et al.
Journal of dairy science, 102(6), 5079-5093 (2019-04-15)
Diet-induced milk fat depression (MFD) is a multifactorial disorder that can be triggered by a variety of conditions. Feeding high amounts of starch and unsaturated fatty acids has been shown to reduce milk fat yield and composition, as well as
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