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MB Gellan Gum, MB-G4367
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      * MB Agar [MB-A5112], MB Phyto Agar [MB-P4145] Áß °¡Àå ´Ü´ÜÇÑ °íÇüÁ¦ÀÌÁö¸¸ ¼¼·Î·Î Àß ÆÄ°íµå´Â ¼ºÁúÀÌ ÀÖ¾î ¼öÁ÷¹æÇâÀ¸·Î »Ñ¸®¸¦ ³»·Á ÁöÁöÇÒ ¼ö ÀÖÀ¸¹Ç·Î »Ñ¸® °üÂû¿¡ °¡Àå ¿ëÀÌÇÑ °íÇüÁ¦ÀÔ´Ï´Ù.

       

       

       

      MB Gellan Gum [MB-G4367]

       

       

       

      INSTRUCTION

       

      CAS No.

      71010-52-1

      Gel strength

      (g/cm2)

      ¡Ã850g/cm2

      Purity

      85.0~108.0%

      Transparency

      ¡Ã78.0%

      Loss on Drying

      ¡Â15.0%

      Particle Size (60 mesh Fine Powder)

      ¡Ã92.0%

      Recommended Concentration

      3g to 6g per liter

      º¸°ü¿Âµµ

      Room temperature

      ¿ë¸Å

      Soluble in Boling water

      * ÇØ´ç Á¦Ç°Àº ½Ä¹° Á¶Á÷¹è¾ç ¹èÁö¿¡ ÷°¡µÇ´Â °íÇüÁ¦ÀÔ´Ï´Ù.

       

       

       

      PACKAGE

       

      Quantity

      Cat. No

      500g

      MB-G4367-500g

      1kg

      MB-G4367-1kg

      5kg

      MB-G4367-5kg

       

       

       

      REFERENCE

      Jansson, PE and B Lindberg. 1983. Structural studies of gellan gum, an extracellular polysaccharide elaborated by Pseuomonas elodea. Carbohydr. Res. 124:135-139.

      Kevers C, Franck T, Strasser RJ, Dommes J, Gasper T (2004). Hyperhydricity of micropropagated shoots: a typically stress induced change of physiological state. Plant Cell Tissue Organ Cult. 77: 181-191.

























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