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EDTA Disodium Salt Extra Pure
Original price was: $ 20.00.$ 19.60Current price is: $ 19.60.
Egg Albumen Extra Pure
Original price was: $ 18.00.$ 17.45Current price is: $ 17.45.
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Egg Albumen Extra Pure is a high-grade laboratory reagent derived from the white of eggs, known for its excellent protein content and binding properties. It is commonly used in biochemical experiments, protein electrophoresis, microbiological media, and as a blocking agent in immunoassays like ELISA. Its purity ensures consistent results in sensitive lab procedures involving protein interactions, enzyme activity studies, and cell culture applications.
Description
Egg Albumen Extra Pure
Primary Uses
- Protein standard in biochemical assays:
Used as a reference protein in studies like Bradford or Lowry protein assays. - Surface-blocking agent in immunoassays (e.g., ELISA):
Prevents non-specific binding by coating microtiter plates. - Model protein for studying denaturation and coagulation:
Ideal for thermal and chemical protein denaturation experiments. - Electrophoresis and chromatography applications:
Used in training and method validation for protein separation techniques.
Secondary Uses
- Film-forming agent in microbiological or pharmaceutical experiments:
Forms a protein matrix in capsule coatings or microbiological media. - Binder in histological sample preparation or slide mounting:
Helps tissue sections adhere to microscope slides. - Training aid in food science laboratories:
Used to demonstrate protein foaming, emulsification, and coagulation. - Teaching experiments on enzymatic digestion (e.g., pepsin/protease action):
Serves as a natural substrate to show proteolytic activity.
KEY PRODUCT FEATURES
KEY ATTRIBUTES
1. Basic Identification Attributes
- Chemical Name: Egg Albumen
- Other Names: Egg White Powder, Ovalbumin
- Chemical Formula: Mixture of proteins (mainly ovalbumin ~54%)
- CAS Number: 9006-59-1
- Grade: Extra Pure (Laboratory Grade)
- Appearance: Fine white to pale yellow powder
2. Physical & Chemical Properties
- Solubility: Soluble in water
- pH (1% solution): ~6.5–8.0
- Protein Content: Typically >80% (dry basis)
- Stability: Stable under dry, sealed storage conditions
- Odor: Mild, characteristic of egg
3. Safety & Hazard Attributes
- GHS Classification: Not classified as hazardous
- Hazard Statements:
- May cause allergic reactions in sensitive individuals
- Dust may cause mild respiratory irritation
- PPE Requirements:
- Gloves
- Dust mask (if powder handling)
- Lab coat
- First Aid Measures:
- Inhalation: Move to fresh air if respiratory irritation occurs
- Skin Contact: Wash with soap and water
- Eye Contact: Rinse thoroughly with water
- Ingestion: Safe in small laboratory quantities; seek help if allergic symptoms appear
4. Storage & Handling Attributes
- Storage Conditions:
- Store in a cool, dry place
- Keep container tightly sealed
- Avoid high humidity
- Handling Notes:
- Use appropriate PPE when weighing or mixing
- Avoid dust formation
5. Regulatory & Compliance Attributes
- EC Number: 232-747-3
- UN Number: Not regulated
- Hazard Class: Non-hazardous
- Allergen Status: Classified as a known allergen (egg protein)
6. Laboratory Applications
- Primary Uses:
- As a protein source in biological and microbiological media
- For preparing protein-based gels and films
- Enzyme and protein interaction studies
- Other Uses:
- Coagulation studies
- Food science experiments
- Surface coating or emulsifying agent in experimental setups
SAFETY HANDLING PRECAUTIONS
SAFETY MEASURES
SAFETY & HANDLING
- PPE: Lab coat, gloves, and eye protection
- Storage Conditions:
- Store in a cool, dry environment
- Keep tightly sealed to prevent moisture absorption and microbial contamination
- Shelf Life: Stable for long periods when dry and stored properly
FIRST AID MEASURES
- Inhalation: Avoid breathing dust; move to fresh air if irritation occurs
- Skin Contact: Wash with soap and water
- Eye Contact: Flush with plenty of water
- Ingestion: Non-toxic in small lab quantities but not intended for human consumption unless certified food-grade
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