48724

Gelatina

high gel strength, suitable for microbiology

• Número CAS: 9000-70-8
• Número CE: 232-554-6
• Número MDL: MFCD00081638
• Código UNSPSC: 41106212
• NACRES: NA.85

Propriedades

• fonte biológica: Porcine
• Nível de qualidade: 100
• esterilidade: non-sterile
• forma: powder
• qualidade: high gel strength
• prazo de validade: limited shelf life, expiry date on the label
• resíduo de ignição: ≤2%
• perda: ≤15% loss on drying
• transmitância: 450 nm, ≥85%; 620 nm, ≥95%
• pH: 4.0-6.0 (25 °C, 67 mg/mL in H₂O); 5.20-5.60
• viscosidade: 5.10-5.80 mPa.s
• força do gel: 245-275 g Bloom (67 mg/ml water); 280-320 g BloomAOAC
• solubilidade: H₂O: 67 mg/mL at 50 °C, slightly hazy, faintly yellow; H₂O: 67 mg/mL at 60 °C
• traços de ânion: chloride (Cl^-): ≤2000 mg/kg
• traços de cátion: 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: ≤1200 mg/kg; Ni: ≤5 mg/kg; Pb: ≤5 mg/kg; Zn: ≤10 mg/kg
• aplicação(ões): microbiology

Descrição

Aplicação

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.

Componentes

A gelatina é uma mistura heterogênea de proteínas solúveis em água com massas moleculares médias altas, presente no colágeno. As proteínas são extraídas fervendo a pele, tendões, ligamentos, ossos etc. relevantes em água. A gelatina tipo A é derivada de tecido curado com ácido. A tipo B é derivado de tecido curado com limão.

Atenção

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.

Nota de preparo

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 250. Manufactured by Gelita AG

Informações de segurança

• Classe de risco de água (WGK): nwg
• Ponto de fulgor (°F): Not applicable
• Ponto de fulgor (°C): Not applicable
• Equipamento de proteção individual: Eyeshields, Gloves, type N95 (US)