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Please contact your local representative.", "ReadyForUse": "", "OrderInformation": "Unit of measure is ''kg''." } ] }, "Product2Products": { "Product2ProductReference": [ ] }, "ProductSpec": [ { "ProductSpecVariant": { "Chapters": [ { "Language": "en", "Value": "Use Bovine Serum Albumin (BSA) as a buffering agent, stabilizer, standard and for blending. Bovine Serum Albumin (BSA) is also a versatile tool against non-specific solid phase interference. As blocking reagent Bovine Serum Albumin (BSA)saturates unoccupied binding sites on the solid phase. Use Bovine Serum Albumin (BSA) typically at a concentration of 0.5 to 3% within the reagent buffer.", "Country": "XG", "Code": "Applications", "Name": "Applications" }, { "Language": "en", "Value": "Unit of measure is ''kg''.", "Country": "XG", "Code": "CB - Order Information", "Name": "CB - Order Information" }, { "Language": "en", "Value": "Highly purified serum albumin protein that has numerous biochemical applications.", "Country": "XG", "Code": "Positioning", "Name": "Positioning" }, { "Language": "en", "Value": "CAS Number: 9048-46-8
Molecular weight: 68 kD
Bovine Serum Albumin (BSA) contains no detectable IgG.
Bovine Serum Albumin (BSA) is controlled for low molecular weight contaminants.
Bovine Serum Albumin (BSA) consists primarily of monomeric albumin.", "Country": "XG", "Code": "Properties", "Name": "Properties" }, { "Language": "en", "Value": "Appearance: Slightly yellow lyophilizate
Protein (from N, according to elementary analysis): ≥97.0%
Water (K. Fischer): ≤5.0%
Na (flame photometric): ≤0.5%
K (flame photometric): ≤0.01%
Fe (AAS): ≤0.001%
Cu (AAS): ≤0.002%
Fatty acids, total (GC): ≤0.2 mg/g
Triglycerides (enzymatic): Not detectable
Immunoglobulines (ELISA): Not detectable
Country of origin: USA
Stability: At +2 to +8°C within specification range for 24 months.
Remarks:
Official veterinary certificate of health of the donor animals is available.", "Country": "XG", "Code": "Specification", "Name": "Specification" } ] } } ] }

Bovine Serum Albumin (BSA), Fraction V

fatty acids ≤0.2 mg/g, lyophilizate

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