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Merck

10109878001

Roche

Trypsin Inhibitor

from chicken egg white

Synonym(e):

trypisin

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About This Item

UNSPSC-Code:
12352207

Biologische Quelle

chicken egg white

Qualitätsniveau

Form

powder

Verpackung

pkg of 1 g

Hersteller/Markenname

Roche

Konzentration

1 mg/mL

Methode(n)

cell culture | mammalian: suitable

Optimaler pH-Wert

3.8-4.5

Löslichkeit

water: soluble

Lagertemp.

2-8°C

Allgemeine Beschreibung

Egg white trypsin inhibitor is an inhibitor for trypsin, plasmin and plasma kallikrein activity in serum-free cell-culture media. It does not inhibit metallo-, cysteine, and aspartic proteases or tissue kallikrein (serine protease).

Anwendung

Chicken egg Trypsin Inhibitor is used for the termination of tissue disaggregation and for subcultivation procedures.
Trypsin Inhibitor has been used:
  • as a component of lysis buffer to treat Tsc2fl/fl (control) and Tsc2fl/flLyz2-Cre (knockout [KO]) bone marrow-derived macrophages (BMDMs) before immunoblotting
  • to inactivate trypsin post detachment of the stem cells in ventricular zone cell culture
  • to neutralize trypsin post dissociation and trypsinization of brain tissues
  • termination of tissue disaggregation and for subcultivation procedures

Angaben zur Herstellung

Working concentration: 0
Working solution: Solvent is recommended in distilled water.
Stock solution: 1 mg/ml
Storage conditions (working solution): -15 to -25 °C
Stable for at least 6 months in distilled water or 1 mM HCI when stored frozen in aliquots. Avoid repeated freeze-thaw cycles.

Rekonstituierung

Both are soluble in water. Recommended stock solution: 1 mg/ml. Store frozen in aliquots at -15 to -25 °C. Stable for at least 6 months.

Lagerung und Haltbarkeit

Store at 2 to 8 °C. (Store dry!)

Sonstige Hinweise

For life science research only. Not for use in diagnostic procedures.

Lagerklassenschlüssel

11 - Combustible Solids

WGK

WGK 2

Flammpunkt (°F)

Not applicable

Flammpunkt (°C)

Not applicable


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