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48722 Sigma-Aldrich

Gelatin from porcine skin

medium gel strength, for microbiology

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Properties

Related Categories Base Ingredients for Media, Gelatins, Microbiology More...
grade   for microbiology
quality   medium gel strength
ign. residue   ≤2%
loss   ≤15% loss on drying
pH   4.0-6.0 (25 °C, 67 mg/mL in H2O)
gel strength   170-195 g Bloom (67 mg/ml water)
solubility   H2O: soluble67 mg/mL at 50 °C, hazy, slightly yellow
anion traces   chloride (Cl-): ≤3000 mg/kg
cation traces   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
suitability   suitable for microbiology

Description

Components

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.

Application

This product is recommended for use as a cell culture substratum at 1-5 μg/cm2 or 0.5-50 μg/mL. The optimal concentration does depend on cell type as well as the application and research objectives.

Gelatin has been used in many applications. It has use in coating cell culture to improve attachment of cells, being added to 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. As a biocompatible polymer, it has used as a delivery vehicle for release of active biomolecules and in generation of scaffolds for tissue engineering applications. In the pharmaceutical industry, geltan can be used as a suspending and encapsulating agent, among other applications.

Caution

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.

Packaging

500 g in poly bottle

Preparation Note

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. 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.

Price and Availability

Safety & Documentation

Safety Information

RIDADR 
NONH for all modes of transport
WGK Germany 
nwg
RTECS 
LX8580000

Documents

Certificate of Analysis

Protocols & Articles

Articles

Microbiology Introduction

An initial aim of all microbiologists is the reproducible growth of their microbial cultures, no matter whether the microorganisms are of natural origin or have been genetically engineered by man. Re...
Keywords: Absorption, Aerobic, Anaerobic, Antibiotics, Antimicrobials, Buffers, Culture media, Diffusion, Environmental, Filtration, Genetic, Growth factors, Metabolism, Phase transitions, Precipitation, Reductions, Respiration, Sample preparations, Vitamins

Peer-Reviewed Papers
15

References

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