The bulk density of this product is not determined.
G9382
Gelatin from bovine skin
gel strength ~225 g Bloom, Type B
Synonyme(s) :
Bovine gelatin
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100 G
45,00 $
500 G
157,00 $
1 KG
246,00 $
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Changer de vue
100 G
45,00 $
500 G
157,00 $
1 KG
246,00 $
About This Item
Numéro CAS:
Numéro CE :
Numéro MDL:
Code UNSPSC :
12352202
Nomenclature NACRES :
NA.26
Produits recommandés
Source biologique
bovine skin
Niveau de qualité
Type
Type B
Essai
≥95% protein basis (biuret)
Forme
powder
Technique(s)
ELISA: suitable
cell culture | mammalian: suitable
immunocytochemistry: suitable
western blot: suitable
Solubilité
H2O: soluble 50 mg/mL
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Composants
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.
Attention
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.
Notes préparatoires
This product is derived from bovine 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 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 225.
Code de la classe de stockage
11 - Combustible Solids
Classe de danger pour l'eau (WGK)
nwg
Point d'éclair (°F)
Not applicable
Point d'éclair (°C)
Not applicable
Équipement de protection individuelle
Eyeshields, Gloves, type N95 (US)
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What is the bulk density of this product
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What is the molecular weight of this Gelatin?
What is the molecular weight of this Gelatin?
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The molecular weight of this product has not been evaluated, However, the molecular weight is closely related to the Bloom Number. The estimated ranges are as follows:
Bloom Number Average Molecular Mass (Da)
50−125 (Low Bloom) 20,000−25,000
175−225 (Medium Bloom) 40,000−50,000
225−325 (High Bloom) 50,000−100,000Please see the link below to review the general datasheet for Gelatin:
https://www.sigmaaldrich.com/deepweb/assets/sigmaaldrich/product/documents/333/625/g9382pis.pdfHelpful?
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How to sterilize 2% solution?
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This item can be sterilized by autoclaving at 121°C, 15 psi for 30 minutes.
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Which is the molecular weight?
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The Bloom number or gel strength of this product is ~225 g Bloom. The average molecular mass of 175-225 g Bloom (Medium Bloom) products is 40,000-50,000 Da. The average molecular mass of 225-325 g Bloom (High Bloom) products is 50,000-100,000 Da. Therefore, this product is expected to have a molecular weight of approximately 50 kDa.
For more information please view the product data sheet: https://www.sigmaaldrich.com/deepweb/assets/sigmaaldrich/product/documents/187/614/g6650-et-al-pis-ms.pdf
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Is this made from skin from a cow which was killed for the food chain?
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All information that is shared regarding source can be found on a lot-specific Certificate of Origin (CofO, COO) for this product.
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What is a Bloom number, and how does it correlate with the molecular weight?
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The Bloom number is indicative of gel strength. The Bloom number is the amount of pressure, in grams, required to break the surface of a 6.67% gel. The general rule of thumb in regards to an average molecular weight: High Bloom (225-325) = 50,000-100,000; Medium Bloom (175-225) = 40,000-50,000; Low Bloom (50-125) = 20,000-25,000. Product G9382 is a high Bloom preparation of approximately 225 Bloom.
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What is the difference between type A and type B gelatin?
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Type A gelatin is derived from acid-cured tissue whereas Type B gelatin is derived from lime-cured tissue. Type A gelatin has about 78-80 millimoles of free carboxyl groups per 100 g of protein and a pI of 7.9-9.0. Type B has 100-115 millimoles of free carboxyl groups per 100 g of protein and a pI of 4.7-5.2.
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What is the isoelectric point (pI) for Product G9382, Gelatin from bovine skin?
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The pI for Product No. G9382 is typically in the range of 4.7 - 5.0.
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How does the storage temperature relate to shipping conditions?
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The storage conditions that a Sigma-Aldrich catalog and label recommend for products are deliberately conservative. For many products, long-term storage at low temperatures will increase the time during which they are expected to remain in specification and therefore are labeled accordingly. Where short-term storage, shipping time frame, or exposure to conditions other than those recommended for long-term storage will not affect product quality, Sigma-Aldrich will ship at ambient temperature. The products sensitive to short-term exposure to conditions other than their recommended long-term storage are shipped on wet or dry ice. Ambient temperature shipping helps to control shipping costs for our customers. At any time, our customers can request wet- or dry-ice shipment, but the special handling is at customer expense if our product history indicates that the product is stable for regular shipment.
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What is Product G9382, Gelatin from bovine skin, soluble in?
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Gelatin is soluble in glycerol and acetic acid, and more soluble in hot water than in cold water. We test the solubility of gelatin in water at 50 mg/mL (with heat).
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