48722

Gelatina

medium gel strength, suitable for microbiology

• Sinonimo/i: Gelatine, hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate
• Numero CAS: 9000-70-8
• Numero CE: 232-554-6
• Numero MDL: MFCD00081638
• Codice UNSPSC: 41106212
• NACRES: NA.85

Proprietà

• Origine biologica: Porcine
• Livello qualitativo: 200
• Sterilità: non-sterile
• Stato: powder
• Qualità: medium gel strength
• Confezionamento: bottle of 100 g; bottle of 500 g
• Residuo alla calcinazione: ≤2%
• Perdita: ≤15% loss on drying
• Colore: light yellow
• pH: 4.0-6.0 (25 °C, 67 mg/mL in H₂O)
• Resistenza del gel: 165-195 g Bloom (67 mg/ml water)
• Solubilità: H₂O: 67 mg/mL at 50 °C, slightly hazy, slightly yellow
• Anioni in tracce: chloride (Cl^-): ≤3000 mg/kg
• Cationi in tracce: 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
• applicazioni: microbiology

Descrizione

Descrizione generale

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.

Applicazioni

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.

Componenti

La gelatina è una miscela eterogenea di proteine solubili in acqua ad alta massa molecolare media, presente nel collagene. Le proteine si estraggono facendo bollire in acqua pelle, tendini, legamenti, ossa, ecc. adatti. La gelatina di tipo A deriva da tessuto trattato con acidi. Quella di tipo B da tessuto trattato con calce.

Avvertenza

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.

Nota sulla preparazione

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

Informazioni sulla sicurezza

• Codice della classe di stoccaggio: 11 - Combustible Solids
• Classe di pericolosità dell'acqua (WGK): nwg
• Dispositivi di protezione individuale: Eyeshields, Gloves, type N95 (US)