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1.10218

Sigma-Aldrich

Gram′s decolorizing solution

for the Gram staining method

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20000 UNITS
CA$155.00
100000 UNITS
CA$477.00

About This Item

UNSPSC Code:
41116130
NACRES:
NA.74

CA$155.00


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Quality Level

form

liquid

autoignition temp.

>425 °C

IVD

for in vitro diagnostic use

technique(s)

microbe id | staining: suitable

transition temp

flash point -10 °C

density

0.79 g/cm3 at 20 °C

application(s)

clinical testing
diagnostic assay manufacturing
hematology
histology

storage temp.

15-25°C

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This Item
W270709M48805W488401
organoleptic

apple; musty; fruity

organoleptic

apple; musty; fruity

organoleptic

-

organoleptic

coriander; green; sweet

grade

Fragrance grade, natural, Kosher

grade

FG, Fragrance grade, Halal, Kosher

grade

-

grade

FG, Fragrance grade, Halal, Kosher, natural

food allergen

no known allergens

food allergen

no known allergens

food allergen

-

food allergen

no known allergens

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

-

documentation

see Safety & Documentation for available documents

assay

≥98%

assay

≥98%

assay

99%

assay

≥95%

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

-

agency

follows IFRA guidelines

General description

Gram′s decolorizing solution - for the Gram staining method, is a ready-to-use solution used in bacteriology. The Gram staining allows a fast differentiation of bacteria in Gram-positive and Gram-negative. The mureine structure of the bacteria walls is the basis of the color affinity. Bacteria will be stained with Gram′s crystal violet solution (Product number 1.09218) - an aniline dye - in the first step. After the treatment with iodine solution (Lugol′s solution stabilized with PVP, Product number 1.00567), a dye-iodine complex will form. During the decolorizing step (Gram′s decolorizing solution, Product number 1.10218), this complex stays in the multilayer mureine structures of the Gram-positive bacteria and they will appear blue-violet. Gram-negative bacteria have a monolayer mureine structure only, the dye-iod complex does not stay bound to the cellwall, they will be decolorized . Gram-negative bacteria will be counterstained by Gram′s safranin solution (Gram′s safranine solution (Product number 1.09217) and appear pink to red.
A bottle with 500 ml Gram′s decolorizing solution is sufficient for staining up to 250 slides, it is also available as part of the Gram-color stain set, (Product number 1.11885). It is an IVD product and CE registered. For more details, please see instructions for use (IFU).

Analysis Note

Suitability for microscopy: passes test
Staphylococcus aureus: dark blue-violet
E.coli: pink to red

Pictograms

FlameExclamation mark

Signal Word

Danger

Hazard Statements

Hazard Classifications

Eye Irrit. 2 - Flam. Liq. 2 - STOT SE 3

Target Organs

Central nervous system

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point(F)

14.0 °F

Flash Point(C)

-10 °C


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Relationship between sensory and instrumental analysis for tomato flavor.
Baldwin EA, et al.
J. Am. Soc. Hort. Sci., 123(5), 906-915 (1998)
B D Whitaker et al.
Journal of agricultural and food chemistry, 48(6), 2040-2043 (2000-07-11)
Conjugated triene (CT) oxidation products of alpha-farnesene have long been thought to be involved in development of superficial scald in apple fruit. Early studies found that CT hydroperoxides and the volatile 6-methyl-5-hepten-2-one (MHO) are major in vitro autoxidation products of
Thangavel Rajagopal et al.
Behavioural processes, 85(1), 58-67 (2010-06-16)
In ungulates the process of chemical communication by urinary scent marking has been directly related to reproductive dominance, territorial defense and proximity to resources. The differences in the frequency of urine marking and chemical composition of urine of males Antelope
E Sprecher et al.
Antonie van Leeuwenhoek, 49(4-5), 493-499 (1983-11-01)
The accumulation of volatile metabolites in cultures of 34 strains comprising ten species of the genus Ceratocystis (Ascomycetes) has been investigated under defined culture conditions. The identified compounds include short-chain alcohols and esters, lower terpenes, terpenoids, and 2-phenylethyl acetate. Certain
W Reichardt
Canadian journal of microbiology, 27(1), 144-147 (1981-01-01)
Certain norcarotenoids, which have recently been found as excretion products of freshwater cyanobacteria and algae, are potent inhibitors of different metabolic functions in heterotrophic bacteria. 6-Methylhept-5-en-2-one showed the strongest effects and acted as a noncompetitive inhibitor of both glucose uptake

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