Albumen From Egg Powder Extra Pure
Albumen from Egg Powder Extra Pure is a high-purity, finely milled powder derived from the whites of hen eggs, known for its exceptional binding, foaming, and emulsifying properties. This premium-grade product is widely used in biochemical research, microbiological media, and pharmaceutical formulations where high protein content and purity are essential. Its excellent solubility in water and consistent performance make it ideal for applications in diagnostics, nutritional studies, and electrophoresis. In addition, it serves as a reliable protein source in specialized dietary products and laboratory-grade food testing. To preserve its functionality and shelf life, Albumen Powder should be stored in a tightly sealed container, away from moisture and heat.
Amylase Extra Pure
Amylase Extra Pure is a high-purity enzyme preparation used extensively in laboratory settings for biochemical, enzymatic, and molecular biology research. It catalyzes the hydrolysis of starch into simpler sugars like maltose and glucose, making it essential in studies of carbohydrate metabolism, enzyme kinetics, and digestive processes. Its extra pure grade ensures minimal non-enzymatic contaminants, providing consistent and reliable performance in sensitive assays, substrate specificity tests, and educational experiments. Ideal for use in enzymology, food analysis, and biotechnology applications, amylase should be stored under cool, dry conditions—typically refrigerated or frozen—to preserve its enzymatic activity and stability.