Bio LC Gel Permeation/Gel Filtration Media

Fish peptone is non-mammalian peptone, used as a nitrogen source in microbiological culture media. It is a non-bovine origin peptone, free of TSE/BSE risk.

Fish peptone is non-mammalian peptone, used as a nitrogen source in microbiological culture media. It is a non-bovine origin peptone, free of TSE/BSE risk.

Fish peptone is non-mammalian peptone, used as a nitrogen source in microbiological culture media. It is a non-bovine origin peptone, free of TSE/BSE risk.

Fish peptone is non-mammalian peptone, used as a nitrogen source in microbiological culture media. It is a non-bovine origin peptone, free of TSE/BSE risk.

Fish peptone is non-mammalian peptone, used as a nitrogen source in microbiological culture media. It is a non-bovine origin peptone, free of TSE/BSE risk.

Brewer (1) formulated Fluid Thioglycollate Medium for rapid cultivation of aerobes as well as anaerobes by adding a reducing agent and small amount of agar. The USP (2), BP (3), EP (4)and AOAC (5) have recommended the media for sterility testing of

DescriptionFluorescein isothiocyanate – Dextran 500000-Conjugate is used as a fluorescent tissue permeability assay reagent and as a diffusion probe for evaluation of biomaterials such as hydrogels and lipid vesicles.

DescriptionFluorescein isothiocyanate – Dextran 500000-Conjugate is used as a fluorescent tissue permeability assay reagent and as a diffusion probe for evaluation of biomaterials such as hydrogels and lipid vesicles.

Synonyms: Formaline solution, Methanal solution, Methyl aldehyde solution Boiling point: 100&degC (1013 hPa) Density: 1.017 g/cm 3 (20&degC) pH value: 6.

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

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

Product IntroductionGelatin acts as a key element in a variety of foodstuffs and pharmaceutical products, including jellies, aspics, desserts, capsule, tablets and blood substitutes. Usually, most gelatin products have been manufactured from porcine