Gelatin from bovine skin
SIGMA/G9382 - gel strength ~225 g Bloom, Type B
Synonym: Bovine gelatin
CAS Number: 9000-70-8
EC Number: 232-554-6
MDL Number: MFCD00081638
Product Type: Chemical
This picture is provided solely for illustration purposes. Optical properties of the actual product may deviate. Relevant product information is printed on labeled products and other accompanying or available information material. This image depicts SKU: G9382-100G
This picture is provided solely for illustration purposes. Optical properties of the actual product may deviate. Relevant product information is printed on labeled products and other accompanying or available information material. This image depicts SKU: G9382-500G
This picture is provided solely for illustration purposes. Optical properties of the actual product may deviate. Relevant product information is printed on labeled products and other accompanying or available information material. This image depicts SKU: G9382-1KG
| assay | ≥95% protein basis (biuret) |
| biological source | bovine skin |
| form | powder |
| Quality Level | 200  |
| solubility | H2O: soluble 50 mg/mL |
| technique(s) | cell culture | mammalian: suitable |
| ELISA: suitable | |
| immunocytochemistry: suitable | |
| western blot: suitable | |
| type | Type B |
| 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. |
| 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. |
| Packaging: | 1 kg in poly bottle |
| Packaging: | 100, 500 g in poly bottle |
| 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. |
| RIDADR | NONH for all modes of transport |
| WGK Germany | nwg |
| Purity | ≥95% protein basis (biuret) |
| UNSPSC | 12352202 |