G9382
Gelatin from bovine skin
gel strength ~225 g Bloom, Type B
Synonym(s):
Bovine gelatin
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About This Item
Form:
powder
Assay:
≥95% protein basis (biuret)
Biological source:
bovine skin
Product Name
Gelatin from bovine skin, gel strength ~225 g Bloom, Type B
biological source
bovine skin
type
Type B
assay
≥95% protein basis (biuret)
form
powder
technique(s)
ELISA: suitable
cell culture | mammalian: suitable
immunocytochemistry: suitable
western blot: suitable
solubility
H2O: soluble 50 mg/mL
Quality Level
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Disclaimer
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.
Other Notes
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.
Preparation Note
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.
Storage Class
11 - Combustible Solids
wgk
nwg
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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