Sodium Caseinate

Synonym(s): Sodium caseinate CAS Number: 9005-46-3 Harmonized Tariff Code:  3501.10

MDL Number: MFCD00130736

Casein hydrolysate is a hydrochloric acid digest of casein in which the protein molecule has been substantially reduced to its constituent amino acids. The protein hydrolysate has been specially processed to remove essentially all sodium chloride. Laboratory media including basal media for…

Casein Acid Hydrolysate is used in preparation of microbiological media. It is an acid hydrolysate of casein. It has Sodium chloride less than 3% and is Vitamin free. Appearance Off white to light yellow Homogenous Free flowing powder, having Characteristic odor but not putrescent. …

…The combination of Pancreatic digest of casein and papaic digest of soyabean meal makes this media nutritious by providing amino acids and long chain peptides for the growth of microorganisms. Sodium chloride maintains the osmotic balance. Soyabean Casein Digest Agar does not contains X and V…

…pancreatic digest of casein and papaic digest of soyabean meal makes this medium nutritious by providing amino acids and long chain peptides for the growth of microorganisms. Dextrose and dipotassium phosphate serves as the carbohydrate source and the buffer in the medium. Sodium chloride maintains…

…from casein CAS No.: 91079-40-2 Application: Recommended for use as a microbiological nutrient in laboratory media, fermentations, and tissue culture applications requiring a mixture of highly soluble free amino acids. Linkage: Similar to Hy-Case Amino, but contains a maximum of 2.0% sodium…

… Formula Weight: N/A Description: Typical Composition (g/L): Dextrose 10; lecithin 7.0; sodium thiosulfate 6.0; pancreatic digest of casein 5.0; polysorbate 80 5.0; yeast extract 2.5; sodium thioglycollate 1.0; bromcresol purple 0.02. Application: For microbiological testing in the p

…free from inhibitors and indicators for isolating and cultivating fastidious microorganisms. Synonym(s): Casein-peptone Soymeal-peptone Agar (CASO Agar) Typical Composition (g/L): Peptone from casein 15.0; peptone from soymeal 5.0; sodium chloride 5.0; agar-agar 15.0 Preparation: 40.0g/L

…to produce acid from glucose. Tryptone Soya Broth with 10% sodium chloride and 1% sodium pyruvate is used for enumeration of Staphylococcus aureus in dairy products (1, 2) and is recommended for enumeration by MPN technique. Casein enzymic hydrolysate and papaic digest of soyabean meal provide…

…enhance the recovery of stressed bacteria. Formula per liter Casein Digest Peptone: 0.25g Peptic Digest of Animal Tissue: 0.25g Magnesium Sulfate Heptahydrate: 0.05g Sodium Pyruvate: 0.3g Casein Acid Hydrolysate: 0.5g Dipotassium Phosphate: 0.3g Yeast Extract: 0.5g…

…in water. Ideal for membrane filtration methods. Formula per Liter: Proteose Peptone #3: 0.5g Magnesium Sulfate Heptahydrate: 0.1g Sodium Pyruvate: 0.3g Casein Acid Hydrolysate: 0.5g Dipotassium Phosphate: 0.3g Yeast Extract: 0.5g Soluble Starch: 0.5g Glucose: 0.5g

Formula: Mixture Formula Weight: N/A Description: Typical Composition (g/L): Peptone from casein 20.0; lactose 5.0; sodium chloride 5.0; salicin 0.5; Triton ; X 100 1.0ml. Application: For the detection of fecal coliforms in water. Preparation:31.5g/L (single strength); 63.0g/L (double…

Formula: Mixture Description: Typical Composition (g/L): Peptone from casein 20.0; lactose 5.0; bile salt mixture 1.5; sodium chloride 5.0; di-potassium hydrogen phosphate 4.0; potassium di-hydrogen phosphate 1.5; 4-methylumbelliferyl-ß-D-glucuronide 0.1.

…growth. It is supplied as ready to use sterile solution packaged as either 100ml or 5x100ml size. Composition (g/L): 3.6g Potassium Phosphate, Dibasic 6.67g Sodium Phosphate, Monobasic 4.3g Sodium Chloride 1g Enzymatic Digest of Casein pH: 7.0 ± 0.2 @ 25°C

… Formula Weight: N/A Description: Typical Composition (g/L): Peptone from meat 10.0; meat extract 5.0; sodium chloride 5.0; soya lecithin 0.7; peptone from casein 5.0; peptone from meat 10.0; yeast extract 2.0; sodium hydrogen sulfite 0.1. Also to be added: Polysorbate 80 (Tween ; 80

…used for the sterility test of pharmaceuticals. Synonym(s): Casein-peptone Soymeal-peptone Broth (CASO Broth); TSB Typical Composition (g/L): Peptone from casein 17.0; peptone from soymeal 3.0; D(+)glucose 2.5; sodium chloride 5.0; di-potassium hydrogen phosphate 2.5 Preparation: 30.0g/L

Synonym(s): Tryptic Soy Agar with Lecithin and Polysorbate 80; TSA Description: Typical Composition (g/L): Peptone from casein 15.0; peptone from soymeal 5.0; sodium chloride 5.0; Tween® 80 5.0; lecithin 0.7; agar-agar 15.0.

…from soil and water was formulated by Olsen (6). Actinomycete Isolation Agar contains sodium caseinate as nitrogen source. Asparagine in addition to being an amino acid is also a source of nitrogen. Sodium propionate is used as a substrate in anaerobic fermentation. Dipotassium phosphate provides…

Formula: Mixture Formula Weight: N/A Typical Composition (g/L): Peptone from casein 15.0; meat extract 4.5; D(+)-glucose 7.5; sodium chloride 7.5; sodium azide 0.2. Application: For the enrichment of enterococci in water and wastewater. Preparation: 34.7g/L

…Prepared Appearance: light amber agar Soluble in boiling water Contains: Casein Digest Peptone Peptic Digest of Animal Tissue Magnesium Sulfate Heptahydrate Sodium Pyruvate Casein Acid Hydrolysafe Dipotassium Phosphate Yeast Extract Soluble Starch Agar …

…Biology Grade. For propagation and maintenance of E. Coli. Low Salt Formula. Dissolve 35 grams in 1 Liter distilled water. Adjust the pH to 7.2 Sterilize by autoclaving for 15 minutes Ingredients: Casein Peptone: 10 g/L Sodium Chloride: 5 g/L Yeast Extract: 5 g/L Agar: 12 g/L

For propagation and maintenance of E. Coli. Dissolve 32 grams in 1 Liter distilled water and adjust the pH to 7.2. Sterilize by autoclaving for 15 minutes. Ingredients: Casein Peptone: 10 g/L Sodium Chloride: 5 g/L Yeast Extract: 5 g/L Agar: 12 g/L

…Grade. For propagation and maintenance of E. Coli. Low Salt Formula. Dissolve 35 grams in 1 Liter distilled water. Adjust the pH to 7.2 Sterilize by autoclaving for 15 minutes Ingredients: Casein Peptone: 10 g/L Sodium Chloride: 5 g/L Yeast Extract: 5 g/L Agar: 12 g/L

Acid hydrolyzed casein with low sodium chloride and iron concentrations. Used in diptheria toxin production. Also known as Casein Acid, Hydrolysate. Appearance: Solid PH Value: 6.6-7.5 RTECS Number: FI3519450

…medium for cultivating recombinant strains of E. Coli and propagating theta bacteriophage. Dissolve 16 grams in 1 liter distilled water. Sterilize by autoclaving for 15 minutes. Ingredients: Casein Digest Protein: 10 g/L Sodium Chloride: 5 g/L Magnesium Sulfate: 0.94 g/L

Formula: Mixture Synonym(s): Modified Tryptic Soy Broth (mTSB) Description: Typical Composition (g/L): Peptone from casein 17.0; peptone from soymeal 3.0; sodium chloride 5.0; bile salts No. 3 1.5; D(+)glucose 2.5; di-potassium hydrogen phosphate 4.0; novobiocin 0.02. Application: For…

…and coliform bacteria from foodstuffs and wastewater Typical Composition (g/L) Peptone from gelatin 17.0; peptone from casein 1.5; peptone from meat 1.5; sodium chloride 5.0; lactose 10.0; bile salt mixture 1.5; neutral red 0.03; crystal violet 0.001; agar-agar 13.5 Preparation 50.0g/L

…CAS Number: Synonym(s): All Purpose Tween® Agar Description: Typical Composition (g/L): Peptone from casein 12.5; yeast extract 7.5; D(+)-glucose 10.0; sodium chloride 5.0; tri-sodium citrate 5.0; di-potassium hydrogen phosphate 5.0; Tween ; 80 0.2; magnesium sulfate 0.8; manganese…

… Formula Weight: N/A Description: Typical Composition (g/L): Peptone from casein 5.0; D(+)glucose 1.0; meat extract 3.0; soya lecithin 1.0; agar-agar 15.0; peptone from casein 5.0; peptone from meat 10.0; yeast extract 2.0; sodium chloride 5.0; sodium hydrogen sulfite 0.1; agar-agar 5.0.

…and replication. The enzyme is composed of three subunits, alpha, alpha pr Immunogen: recombinant human casein kinase 2beta (CK2beta). The antibody epitope resides within amino acids 123-127. Physical form: Solution in 0.01 M phosphate buffered saline, pH 7.4, containing 15 mM sodium azide.

…liter of water, sterilize by autoclaving for 15 minutes at 121°C. Capsules contain all necessary ingredients for maintenance and propagation of E. Coli. Ingredients: Casein Digest Peptone: 10g/L Yeast Extract: 5g/L Sodium Chloride: 10g/L Agar:15g/L TRIS/TRIS HCl: 1.5g/L