Lysozyme chloride form from chicken egg white, Grade VI, >=45,000 units/mg protein (E1%/282)

Code: l2879-25g D2-231

Not available outside of the UK & Ireland.

Application

Enzyme which breaks down the cell walls of bacteria; used to prepare spheroplasts.

Packaging

1, 5, 25 g in poly bottle

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Your Price
£723.00 25G
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Not available outside of the UK & Ireland.

Application

Enzyme which breaks down the cell walls of bacteria; used to prepare spheroplasts.

Packaging

1, 5, 25 g in poly bottle

Physical form

Lyophilized powder containing sodium chloride and sodium acetate

Preparation Note

3× Crystallized

Unit Definition

One unit will produce a δA450 of 0.001 per min at pH 6.24 at 25°C, using a suspension of Micrococcus lysodeikticus as substrate, in a 2.6 mL reaction mixture (1 cm light path).

biological sourcechicken egg white
compositionProtein, ≥80%
formlyophilized powder
mol wt~14.3 kDa
Quality Level200
specific activity≥35,000 units/mg protein (E1%/282)
storage temp.−20°C
typeGrade VI
Code
Description
Unit Size
List Price
Qty
L2879-1G
Lysozyme chloride form from chicken egg white, Grade VI, >=45,000 units/mg protein (E1%/282)

Unit:1G
List Price: £43.60
Source:List Price
ADD
L2879-5G
Lysozyme chloride form from chicken egg white, Grade VI, >=45,000 units/mg protein (E1%/282)

Unit:5G
List Price: £184.00
Source:List Price
ADD
Cas Number9066-59-5
This product has met the following criteria: