G9382

Gelatin from bovine skin

gel strength ~225 g Bloom, Type B

• Synonym(s): Bovine gelatin
• CAS Number: 9000-70-8
• EC Number: 232-554-6
• MDL number: MFCD00081638
• UNSPSC Code: 12352202
• NACRES: NA.26

Properties

• biological source: bovine skin
• Quality Level: 200
• type: Type B
• Assay: ≥95% protein basis (biuret)
• form: powder
• technique(s): ELISA: suitable; cell culture | mammalian: suitable; immunocytochemistry: suitable; western blot: suitable
• solubility: H₂O: soluble 50 mg/mL

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.

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.

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.

Safety Information

• Storage Class Code: 11 - Combustible Solids
• WGK: nwg
• Flash Point(F): Not applicable
• Flash Point(C): Not applicable
• Personal Protective Equipment: dust mask type N95 (US), Eyeshields, Gloves