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Gelatin Bacteriological
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       Gelatin Bacteriological [MB-G1659]

       



      Protein partially hydrolyzed obtained from an alkaline hydrolysis of skin and tissue in animal connector.


       

      PACKAGE

       

      Description

      Quantity

      Cat. No

      Gelatin Bacteriological

      500g

      MB-G1659

      Gelatin Bacteriological

      1kg

      MB-G1659-1kg

      Gelatin Bacteriological

      5kg

      MB-G1659-5kg

       

       

       

      PHYSICO-CHEMICAL CHARACTERISTICS

       

      Standard

      Solubility in water at 5%

      Complete

      Viscosity (6.66%-60¡É)

      17.0 – 22.0

      Loss on drying

      ¡Â 12.0%

      Ash

      ¡Â 1.0%

      pH (2% solution)

      5.0 ¡¾ 0.1



      INTERPRETATION

       

      Gelatin Bacteriological partially hydrolyzed obtained from an alkaline hydrolysis of skin and tissue in animal connector with high concentration of proline and hydroxyproline and low cysteine and tryptophan content. It is also free of carbohydrates. This peptone is suitable for preparing media for microorganisms that are not particularly fastidious in their nutritional requirements. The melting point of a 12% concentration of gelatin is between 28 and 30¡ÆC, allowing it to be used as a solidifying agent. Certain microorganisms elaborate gelatinolytic enzymes (elaboration of gelatinases) which hydrolyze gelatin, causing liquefaction of a solidified medium. Gelatin is also used as nitrogen and amino acid source.

       

       

      STORE

       

      The powder is very hygroscopic. Store the powder at room temperature, in a dry environment, in its original container tightly closed and use it before the expiry date on the label or until signs of deterioration are evident.

       





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