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Merck

G9382

Gelatin from bovine skin

gel strength ~225 g Bloom, Type B

동의어(들):

Bovine gelatin

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제품정보 (DICE 배송 시 비용 별도)

CAS 번호:
MDL number:
EC Number:
232-554-6
NACRES:
NA.26
UNSPSC Code:
12352202
Form:
powder
Assay:
≥95% protein basis (biuret)
Biological source:
bovine skin
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biological source

bovine skin

Quality Level

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

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.

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.

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.


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