中文名称: 卵白蛋白
英文名称: Albumin from chicken egg white
CAS No: 9006-59-1
分子式: C16H26O5
分子量: 256.42408
E3011 卵白蛋白 99% (普瑞因生物)
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100g 99 99 99 99 99 ¥300¥300

密度:1.2±0.1 g/cm3 (Predicted)熔点:60掳C沸点:351.5 deg C折射率:1.528 (Predicted)闪光点:146.7±22.2 °C (Predicted)PSA:79.3logP:2.90 (Predicted)溶解度:H2O: 50?mg/mL, clear to slightly turbid, colorless to slightly yellow外观:透明至略 浑浊的, 无色至略 黄色存储:

0-4°C密闭、阴凉干燥处

化学性质:pale yellow powder颜色:类白色冷冻干燥粉末物理属性:熔点:60°C溶解性:Easily soluble in cold water.光谱特性:Index of refraction: 1.4273 at 80 deg C/D
Index of refraction: 1.4335 at 60 deg C/D
Index of refraction: 1.4309 at 70 deg C
MAX ABSORPTION (ALCOHOL): 210 NM (LOG E= 1.70); SADTLER REF NUMBER: 11336 (IR, PRISM)
Intense mass spectral peaks: 43 m/z (100%), 73 m/z (93%), 60 m/z (84%), 57 m/z (73%)
IR: 8007 (Sadtler Research Laboratories IR Grating Collection)
UV: 1-707 (Organic Electronic Spectral Data, Phillips et al, John Wiley & Sons, New York)
Raman: 413 (Sadtler Research Laboratories Spectral Collection)
1H NMR: 14716 (Sadtler Research Laboratories Spectral Collection)
MASS: 27843 (NIST/EPA/MSDC Mass Spectral database, 1990 version); 2175 (Atlas of Mass Spectral Data, John Wiley & Sons, New York)
Intense mass spectral peaks: 56 m/z, 129 m/z, 256 m/z
稳定性:

常温常压下稳定

避免湿,热,高温,

存储温度:2-8°C

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