This product is prepared from a porcine Type A gelatin.
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| Do Państwa/SKU | Dostępność | Cena netto |
|---|---|---|
1 g | Skontaktuj się z Obsługą Klienta, aby uzyskać informacje na temat dostępności | 904,00 zł |
Informacje o tej pozycji
904,00 zł
description
NMR: Conforms to structure, Thiol content 150-350 μmol/g
assay
150-350 μmol/g (Free Thiol Concentration by UVVI, UV-vis)
form
powder
color
white to pale yellow
storage temp.
−20°C
Application
Disclaimer
1 of 1
Ta pozycja | |||
|---|---|---|---|
| description - | description gel strength 300 g Bloom, degree of substitution 60% | description gel strength 300 g Bloom, degree of substitution 40% | description gel strength 90-110 g Bloom, degree of substitution 60% |
| form powder | form powder | form powder | form solid |
| storage temp. −20°C | storage temp. 2-8°C | storage temp. 2-8°C | storage temp. 2-8°C |
| description NMR: Conforms to structure, Thiol content 150-350 μmol/g | description - | description - | description - |
| color white to pale yellow | color - | color - | color - |
| assay 150-350 μmol/g (Free Thiol Concentration by UVVI, UV-vis) | assay - | assay - | assay - |
Klasa składowania
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
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Could I ask what gelatin is used for the modification? Is it typ A or type B, and is the origin bovine or porcin?
1 answer-
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What is the expected bloom number for product 904643?
1 answer-
It is bloom 300.
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How should it be dissolved? I tried to make a 50g/L PBS solution and left it in an incubator at 40 degrees overnight, but it did not dissolve.
1 answer-
Heat the gelatin solution to at least 50 °C while stirring continuously. The gelatin should dissolve to form a slightly hazy solution with no particulates. If the issue persists, please navigate to the link https://www.sigmaaldrich.com/techservice, and click on "Product Technical Inquiries" under the Products Section with all the required information so that a member of the Technical Service team can reach out to assist further. Thank you.
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