Biuret Reagent Suppliers USA
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Product | Description | |
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Biuret Reagent, Laboratory Grade, 100 mL Quick inquiry Where to buy Suppliers range | Characteristic: Blue. Notes: Solution changes from blue to violet in the presence of protein. Storage Code: White; corrosive. DOT Class: Corrosive. Grades: chem-grade laboratory. Product ID: 848211. -- SOLD FOR EDUCATIONAL USE ONLY -- | |
Biuret Reagent, Laboratory Grade, 1 L Quick inquiry Where to buy Suppliers range | Characteristic: Blue. Notes: Solution changes from blue to violet in the presence of protein. Storage Code: White; corrosive. DOT Class: Corrosive. Grades: chem-grade laboratory. Product ID: 848214. -- SOLD FOR EDUCATIONAL USE ONLY -- | |
Biuret Reagent, Laboratory Grade, 30 mL Quick inquiry Where to buy Suppliers range | Characteristic: Blue. Notes: Solution changes from blue to violet in the presence of protein. Storage Code: White; corrosive. DOT Class: Corrosive. Grades: chem-grade laboratory. Product ID: 848209. -- SOLD FOR EDUCATIONAL USE ONLY -- | |
Biuret Reagent, Laboratory Grade, 4 L Quick inquiry Where to buy Suppliers range | Characteristic: Blue. Notes: Solution changes from blue to violet in the presence of protein. Storage Code: White; corrosive. DOT Class: Corrosive. Grades: chem-grade laboratory. Product ID: 848215. -- SOLD FOR EDUCATIONAL USE ONLY -- | |
Biuret Reagent, Laboratory Grade, 500 mL Quick inquiry Where to buy Suppliers range | Characteristic: Blue. Notes: Solution changes color from blue to violet in the presence of protein. Storage Code: White; corrosive. DOT Class: Corrosive. Grades: chem-grade laboratory. Product ID: 848213. -- SOLD FOR EDUCATIONAL USE ONLY -- | |
Biuret 98+% Quick inquiry Where to buy Suppliers range | Biuret 98+%. Group: Biochemicals. Grades: Reagent Grade. Pack Sizes: 25g, 100g, 250g, 1Kg. US Biological Life Sciences. | Worldwide |
Gelatin, 140-160 Bloom, 2.5-3.5 mPa.s Quick inquiry Where to buy Suppliers range | Gelatin is a protein product obtained from the degradation of collagen. It is almost odorless and tasteless. It absorbs water and swells in cold water, and can swell to 5 to 12 times its original weight. Soluble in hot water, glycerol and acetic acid, insoluble in ethanol, ether, chloroform and other organic solvents. It can be stored for a long time in dry conditions, and it is easily deteriorated by bacteria when exposed to moisture in humid air. Gelatin is a kind of macromolecular hydrophilic colloid, which is partially degraded by collagen in connective tissues such as animal skin, bone, sarcolemma, and muscle to become white or light yellow, translucent, slightly glossy flakes or powders. Gelatin is widely used in food, pharmaceutical and chemical industries. Uses: ·As a blocking reagent in Western blotting, ELISA and immunochemistry, ·As a component of medium for species differentiation in bacteriology ·As a delivery vehicle for the release of active biomolecules and the generation of scaffolds for tissue engineering applications ·Use as a suspending and encapsulating agent, among other applications. Group: Animal Hydrocolloids. CAS No. 9000-70-8. Boiling Point: > 226 °C (dec.). Flash Point: ≥70 % protein basis (biuret). Purity: 1.2 g/cm3. Density: H2O: 67 mg/mL at 50 °C, slightly hazy, slightly yellow. | |
Gelatin, 140-180 Bloom, 2.8-3.6 mPa.s Quick inquiry Where to buy Suppliers range | Gelatin is a protein product obtained from the degradation of collagen. It is almost odorless and tasteless. It absorbs water and swells in cold water, and can swell to 5 to 12 times its original weight. Soluble in hot water, glycerol and acetic acid, insoluble in ethanol, ether, chloroform and other organic solvents. It can be stored for a long time in dry conditions, and it is easily deteriorated by bacteria when exposed to moisture in humid air. Gelatin is a kind of macromolecular hydrophilic colloid, which is partially degraded by collagen in connective tissues such as animal skin, bone, sarcolemma, and muscle to become white or light yellow, translucent, slightly glossy flakes or powders. Gelatin is widely used in food, pharmaceutical and chemical industries. Uses: ·As a blocking reagent in Western blotting, ELISA and immunochemistry, ·As a component of medium for species differentiation in bacteriology ·As a delivery vehicle for the release of active biomolecules and the generation of scaffolds for tissue engineering applications ·Use as a suspending and encapsulating agent, among other applications. Group: Animal Hydrocolloids. CAS No. 9000-70-8. Boiling Point: > 226 °C (dec.). Flash Point: ≥70 % protein basis (biuret). Purity: 1.2 g/cm3. Density: H2O: 67 mg/mL at 50 °C, slightly hazy, slightly yellow. | |
Gelatin, 170-195 Bloom (67 mg/ml water) Quick inquiry Where to buy Suppliers range | Gelatin is a protein product obtained from the degradation of collagen. It is almost odorless and tasteless. It absorbs water and swells in cold water, and can swell to 5 to 12 times its original weight. Soluble in hot water, glycerol and acetic acid, insoluble in ethanol, ether, chloroform and other organic solvents. It can be stored for a long time in dry conditions, and it is easily deteriorated by bacteria when exposed to moisture in humid air. Gelatin is a kind of macromolecular hydrophilic colloid, which is partially degraded by collagen in connective tissues such as animal skin, bone, sarcolemma, and muscle to become white or light yellow, translucent, slightly glossy flakes or powders. Gelatin is widely used in food, pharmaceutical and chemical industries. Uses: ·As a blocking reagent in Western blotting, ELISA and immunochemistry, ·As a component of medium for species differentiation in bacteriology ·As a delivery vehicle for the release of active biomolecules and the generation of scaffolds for tissue engineering applications ·Use as a suspending and encapsulating agent, among other applications. Group: Animal Hydrocolloids. CAS No. 9000-70-8. Molecular Weight: <300 kDa. Boiling Point:> 226 °C (dec.). Flash Point: ≥70 % protein basis (biuret). Purity: 1.2 g/cm3. Density: H2O: 67 mg/mL at 50 °C, slightly hazy, slightly yellow. | |
Gelatin, 180-220 Bloom, 2.8-3.6 mPa.s Quick inquiry Where to buy Suppliers range | Gelatin is a protein product obtained from the degradation of collagen. It is almost odorless and tasteless. It absorbs water and swells in cold water, and can swell to 5 to 12 times its original weight. Soluble in hot water, glycerol and acetic acid, insoluble in ethanol, ether, chloroform and other organic solvents. It can be stored for a long time in dry conditions, and it is easily deteriorated by bacteria when exposed to moisture in humid air. Gelatin is a kind of macromolecular hydrophilic colloid, which is partially degraded by collagen in connective tissues such as animal skin, bone, sarcolemma, and muscle to become white or light yellow, translucent, slightly glossy flakes or powders. Gelatin is widely used in food, pharmaceutical and chemical industries. Uses: ·As a blocking reagent in Western blotting, ELISA and immunochemistry, ·As a component of medium for species differentiation in bacteriology ·As a delivery vehicle for the release of active biomolecules and the generation of scaffolds for tissue engineering applications ·Use as a suspending and encapsulating agent, among other applications. Group: Animal Hydrocolloids. CAS No. 9000-70-8. Boiling Point: > 226 °C (dec.). Flash Point: ≥70 % protein basis (biuret). Purity: 1.2 g/cm3. Density: H2O: 67 mg/mL at 50 °C, slightly hazy, slightly yellow. | |
Gelatin, 190-210 Bloom, 2.8-3.5 mPa.s Quick inquiry Where to buy Suppliers range | Gelatin is a protein product obtained from the degradation of collagen. It is almost odorless and tasteless. It absorbs water and swells in cold water, and can swell to 5 to 12 times its original weight. Soluble in hot water, glycerol and acetic acid, insoluble in ethanol, ether, chloroform and other organic solvents. It can be stored for a long time in dry conditions, and it is easily deteriorated by bacteria when exposed to moisture in humid air. Gelatin is a kind of macromolecular hydrophilic colloid, which is partially degraded by collagen in connective tissues such as animal skin, bone, sarcolemma, and muscle to become white or light yellow, translucent, slightly glossy flakes or powders. Gelatin is widely used in food, pharmaceutical and chemical industries. Uses: ·As a blocking reagent in Western blotting, ELISA and immunochemistry, ·As a component of medium for species differentiation in bacteriology ·As a delivery vehicle for the release of active biomolecules and the generation of scaffolds for tissue engineering applications ·Use as a suspending and encapsulating agent, among other applications. Group: Animal Hydrocolloids. CAS No. 9000-70-8. Boiling Point: > 226 °C (dec.). Flash Point: ≥70 % protein basis (biuret). Purity: 1.2 g/cm3. Density: H2O: 67 mg/mL at 50 °C, slightly hazy, slightly yellow. | |
Gelatin, 210-230 Bloom, 2.8-3.5 mPa.s Quick inquiry Where to buy Suppliers range | Gelatin is a protein product obtained from the degradation of collagen. It is almost odorless and tasteless. It absorbs water and swells in cold water, and can swell to 5 to 12 times its original weight. Soluble in hot water, glycerol and acetic acid, insoluble in ethanol, ether, chloroform and other organic solvents. It can be stored for a long time in dry conditions, and it is easily deteriorated by bacteria when exposed to moisture in humid air. Gelatin is a kind of macromolecular hydrophilic colloid, which is partially degraded by collagen in connective tissues such as animal skin, bone, sarcolemma, and muscle to become white or light yellow, translucent, slightly glossy flakes or powders. Gelatin is widely used in food, pharmaceutical and chemical industries. Uses: ·As a blocking reagent in Western blotting, ELISA and immunochemistry, ·As a component of medium for species differentiation in bacteriology ·As a delivery vehicle for the release of active biomolecules and the generation of scaffolds for tissue engineering applications ·Use as a suspending and encapsulating agent, among other applications. Group: Animal Hydrocolloids. CAS No. 9000-70-8. Boiling Point: > 226 °C (dec.). Flash Point: ≥70 % protein basis (biuret). Purity: 1.2 g/cm3. Density: H2O: 67 mg/mL at 50 °C, slightly hazy, slightly yellow. | |
Gelatin, 240-260 Bloom, 3.0-4.0 mPa.s Quick inquiry Where to buy Suppliers range | Gelatin is a protein product obtained from the degradation of collagen. It is almost odorless and tasteless. It absorbs water and swells in cold water, and can swell to 5 to 12 times its original weight. Soluble in hot water, glycerol and acetic acid, insoluble in ethanol, ether, chloroform and other organic solvents. It can be stored for a long time in dry conditions, and it is easily deteriorated by bacteria when exposed to moisture in humid air. Gelatin is a kind of macromolecular hydrophilic colloid, which is partially degraded by collagen in connective tissues such as animal skin, bone, sarcolemma, and muscle to become white or light yellow, translucent, slightly glossy flakes or powders. Gelatin is widely used in food, pharmaceutical and chemical industries. Uses: ·As a blocking reagent in Western blotting, ELISA and immunochemistry, ·As a component of medium for species differentiation in bacteriology ·As a delivery vehicle for the release of active biomolecules and the generation of scaffolds for tissue engineering applications ·Use as a suspending and encapsulating agent, among other applications. Group: Animal Hydrocolloids. CAS No. 9000-70-8. Boiling Point: > 226 °C (dec.). Flash Point: ≥70 % protein basis (biuret). Purity: 1.2 g/cm3. Density: H2O: 67 mg/mL at 50 °C, slightly hazy, slightly yellow. | |
Gelatin, 250 Bloom, 4.0-5.0 mPa.s Quick inquiry Where to buy Suppliers range | Gelatin is a protein product obtained from the degradation of collagen. It is almost odorless and tasteless. It absorbs water and swells in cold water, and can swell to 5 to 12 times its original weight. Soluble in hot water, glycerol and acetic acid, insoluble in ethanol, ether, chloroform and other organic solvents. It can be stored for a long time in dry conditions, and it is easily deteriorated by bacteria when exposed to moisture in humid air. Gelatin is a kind of macromolecular hydrophilic colloid, which is partially degraded by collagen in connective tissues such as animal skin, bone, sarcolemma, and muscle to become white or light yellow, translucent, slightly glossy flakes or powders. Gelatin is widely used in food, pharmaceutical and chemical industries. Uses: ·As a blocking reagent in Western blotting, ELISA and immunochemistry, ·As a component of medium for species differentiation in bacteriology ·As a delivery vehicle for the release of active biomolecules and the generation of scaffolds for tissue engineering applications ·Use as a suspending and encapsulating agent, among other applications. Group: Animal Hydrocolloids. CAS No. 9000-70-8. Boiling Point: > 226 °C (dec.). Flash Point: ≥70 % protein basis (biuret). Purity: 1.2 g/cm3. Density: H2O: 67 mg/mL at 50 °C, slightly hazy, slightly yellow. | |
Gelatin, 260-330 Bloom, 4.0-6.5 mPa.s Quick inquiry Where to buy Suppliers range | Gelatin is a protein product obtained from the degradation of collagen. It is almost odorless and tasteless. It absorbs water and swells in cold water, and can swell to 5 to 12 times its original weight. Soluble in hot water, glycerol and acetic acid, insoluble in ethanol, ether, chloroform and other organic solvents. It can be stored for a long time in dry conditions, and it is easily deteriorated by bacteria when exposed to moisture in humid air. Gelatin is a kind of macromolecular hydrophilic colloid, which is partially degraded by collagen in connective tissues such as animal skin, bone, sarcolemma, and muscle to become white or light yellow, translucent, slightly glossy flakes or powders. Gelatin is widely used in food, pharmaceutical and chemical industries. Uses: ·As a blocking reagent in Western blotting, ELISA and immunochemistry, ·As a component of medium for species differentiation in bacteriology ·As a delivery vehicle for the release of active biomolecules and the generation of scaffolds for tissue engineering applications ·Use as a suspending and encapsulating agent, among other applications. Group: Animal Hydrocolloids. CAS No. 9000-70-8. Boiling Point: > 226 °C (dec.). Flash Point: ≥70 % protein basis (biuret). Purity: 1.2 g/cm3. Density: H2O: 67 mg/mL at 50 °C, slightly hazy, slightly yellow. | |
Gelatin, 40-50% in H2O, ~60 kDa Quick inquiry Where to buy Suppliers range | Gelatin is a protein product obtained from the degradation of collagen. It is almost odorless and tasteless. It absorbs water and swells in cold water, and can swell to 5 to 12 times its original weight. Soluble in hot water, glycerol and acetic acid, insoluble in ethanol, ether, chloroform and other organic solvents. It can be stored for a long time in dry conditions, and it is easily deteriorated by bacteria when exposed to moisture in humid air. Gelatin is a kind of macromolecular hydrophilic colloid, which is partially degraded by collagen in connective tissues such as animal skin, bone, sarcolemma, and muscle to become white or light yellow, translucent, slightly glossy flakes or powders. Gelatin is widely used in food, pharmaceutical and chemical industries. Uses: ·As a blocking reagent in Western blotting, ELISA and immunochemistry, ·As a component of medium for species differentiation in bacteriology ·As a delivery vehicle for the release of active biomolecules and the generation of scaffolds for tissue engineering applications ·Use as a suspending and encapsulating agent, among other applications. Group: Animal Hydrocolloids. CAS No. 9000-70-8. Molecular Weight: ~60 kDa. Boiling Point: > 226 °C (dec.). Flash Point: ≥70 % protein basis (biuret). Purity: 1.2 g/cm3. Density: H2O: soluble 50 mg/mL, clear to hazy, faintly yellow to yellow. | |
Gelatin, 80-120 Bloom, 1.8-2.8 mPa.s Quick inquiry Where to buy Suppliers range | Gelatin is a protein product obtained from the degradation of collagen. It is almost odorless and tasteless. It absorbs water and swells in cold water, and can swell to 5 to 12 times its original weight. Soluble in hot water, glycerol and acetic acid, insoluble in ethanol, ether, chloroform and other organic solvents. It can be stored for a long time in dry conditions, and it is easily deteriorated by bacteria when exposed to moisture in humid air. Gelatin is a kind of macromolecular hydrophilic colloid, which is partially degraded by collagen in connective tissues such as animal skin, bone, sarcolemma, and muscle to become white or light yellow, translucent, slightly glossy flakes or powders. Gelatin is widely used in food, pharmaceutical and chemical industries. Uses: ·As a blocking reagent in Western blotting, ELISA and immunochemistry, ·As a component of medium for species differentiation in bacteriology ·As a delivery vehicle for the release of active biomolecules and the generation of scaffolds for tissue engineering applications ·Use as a suspending and encapsulating agent, among other applications. Group: Animal Hydrocolloids. CAS No. 9000-70-8. Boiling Point: > 226 °C (dec.). Flash Point: ≥70 % protein basis (biuret). Purity: 1.2 g/cm3. Density: H2O: 67 mg/mL at 50 °C, slightly hazy, slightly yellow. | |
Gelatin, 90-110 Bloom, 2.0-3.0 mPa.s Quick inquiry Where to buy Suppliers range | Gelatin is a protein product obtained from the degradation of collagen. It is almost odorless and tasteless. It absorbs water and swells in cold water, and can swell to 5 to 12 times its original weight. Soluble in hot water, glycerol and acetic acid, insoluble in ethanol, ether, chloroform and other organic solvents. It can be stored for a long time in dry conditions, and it is easily deteriorated by bacteria when exposed to moisture in humid air. Gelatin is a kind of macromolecular hydrophilic colloid, which is partially degraded by collagen in connective tissues such as animal skin, bone, sarcolemma, and muscle to become white or light yellow, translucent, slightly glossy flakes or powders. Gelatin is widely used in food, pharmaceutical and chemical industries. Uses: ·As a blocking reagent in Western blotting, ELISA and immunochemistry, ·As a component of medium for species differentiation in bacteriology ·As a delivery vehicle for the release of active biomolecules and the generation of scaffolds for tissue engineering applications ·Use as a suspending and encapsulating agent, among other applications. Group: Animal Hydrocolloids. CAS No. 9000-70-8. Boiling Point: > 226 °C (dec.). Flash Point: ≥70 % protein basis (biuret). Purity: 1.2 g/cm3. Density: H2O: 67 mg/mL at 50 °C, slightly hazy, slightly yellow. | |
Gelatin from bovine skin, Bioreagant Quick inquiry Where to buy Suppliers range | Gelatin is a hydrocolloid and is rich in glycine, proline and hydroxyproline, which impart structural stability. It is synthesized from the alkaline digestion of collagen from bovine skin and is referred as type B. It has wide applications in food industry. Gelatin takes up random coil structure after digestion from the triple helical collagen. The most common source for industrial production of gelatin is slaughter byproducts. The type A gelatin from porcine and type B differ in their isoelectric pH. The N-terminal sequence of bovine gelatin is unique for its identification. It has gelling property and displays surface behaviour for use in foams and adhesions. Uses: ·As a blocking reagent in Western blotting, ELISA and immunochemistry, ·As a component of medium for species differentiation in bacteriology ·As a delivery vehicle for the release of active biomolecules and the generation of scaffolds for tissue engineering applications ·Use as a suspending and encapsulating agent, among other applications. Group: Animal Hydrocolloids. CAS No. 9000-70-8. Boiling Point: > 226 °C (dec.). Flash Point: ≥70 % protein basis (biuret). Purity: 1.2 g/cm3. Density: H2O: soluble 50 mg/mL, hazy to strongly hazy, faintly yellow to yellow. | |
Gelatin from fish skin Quick inquiry Where to buy Suppliers range | Gelatin from cold water fish skin has a lower gelling and melting point. This gelatin does not form a gel at 10 degrees Celsius and therefore does not have gel strength. Gelatins from cold water fish skins can be used in the preparation of various gels based on their gelling properties. It can also be used as an additive for surimi processing to enhance the functional and mechanical properties of the gel. Uses: ·As a blocking reagent in Western blotting, ELISA and immunochemistry, ·As a component of medium for species differentiation in bacteriology ·As a delivery vehicle for the release of active biomolecules and the generation of scaffolds for tissue engineering applications ·Use as a suspending and encapsulating agent, among other applications. Group: Animal Hydrocolloids. CAS No. 9000-70-8. Molecular Weight: <300 kDa. Boiling Point:> 226 °C (dec.). Melting Point: Not applicable. Flash Point: ≥70 % protein basis (biuret). Purity: 1.2 g/cm3. Density: H2O: 67 mg/mL at 50 °C, slightly hazy, slightly yellow. | |
Gelatin solution Quick inquiry Where to buy Suppliers range | Gelatin is a hydrocolloid and is rich in glycine, proline and hydroxyproline, which imparts structural stability. It is synthesized from the alkaline digestion of collagen from bovine skin and is referred as type B. Gelatin has wide applications in food industry. It takes up random coil structure after digestion from the triple helical collagen. The most common source for industrial production of gelatin is slaughter byproducts. The type A gelatin and type B differ in their isoelectric pH. This product is recommended for use as a cell culture substratum at 1-5 μg/cm2 or 0.5-50 μg/mL. The optimal concentration does depend on cell type as well as the application and research objective. Uses: ·As a blocking reagent in Western blotting, ELISA and immunochemistry, ·As a component of medium for species differentiation in bacteriology ·As a delivery vehicle for the release of active biomolecules and the generation of scaffolds for tissue engineering applications ·Use as a suspending and encapsulating agent, among other applications. Group: Animal Hydrocolloids. CAS No. 9000-70-8. Boiling Point: > 226 °C (dec.). Flash Point: ≥70 % protein basis (biuret). Purity: 1.2 g/cm3. Density: H2O: 67 mg/mL at 50 °C, slightly hazy, slightly yellow. | |
Urea Quick inquiry Where to buy Suppliers range | Pharmacopeia & Metrological Institutes Standards; Pharma & Vet Compounds & Metabolites; Pharma & Vet Compounds & Metabolites; British Pharmacopoeia; European Pharmacopoeia (Ph. Eur.); Impurity Standards; Pharmacopoeial Standards. Uses: For analytical and research use. Group: reagents. Alternative Names: Carbamide, Cellpaste K 4, Pastaron 20, Urepeal,Urea, Onyster, Ultra Low Biuret Urea, Carmol 40, Isourea, Pastaron soft, AdBlue, DEF (diesel exhaust fluid), ESN, Nutraplus, Aquacare, Elaqua XX, Urepearl, Varioform II, Carbonyl diamide, Basodexan, Uroderm, Rubinol ST 010, UR, Optigen II, Carbamimidic acid, B-I-K, Onychomal, Ureophil, Hyanit, Duration III, Pastaron, AUS 32, Ureaphil, Keratinamin Kowa, NSC 34375, Pastaron 20 soft, Benural 70, Pastaron 10, Urea perhydrate, Urepeal L, Urevert, Keratinamin, Eucerin 10% Urea Lotion, Optigen 1200, SGN 250, Low Biuret Urea, Cellton NP, Pseudourea, Aquadrate, Uria, DEF, Diesel exhaust fluid. CAS No. 57-13-6. Pack Sizes: 200MG. IUPAC Name: urea. |