Certificate of Analysis
| Product Name: | Chicken egg albumin |
| Catalog Number: | M9760 |
| CAS Number: | 9006-59-1 |
Physical and Chemical Properties
| Solubility: | Water ≥ 40 mg/mL |
| Storage: | 2-8°C, dry, protect from light, sealed |
Analytical Data
| QC Standard: | >90%, BR |
| H-NMR: | Consistent with structure |
Product Information
| Description: | Chicken egg albumin, or ovalbumin, is the major protein constituent of egg whites. Chicken egg albumin is a phosphorylated glycoprotein. |
| Stability and Solubility Advice: | Information concerning product stability, particularly in solution, has rarely been reported and in most cases we can only offer a general guide. We recommend that stock solutions, once prepared, are stored aliquoted in tightly sealed vials and used within 1 month. Avoid repeated freeze and thaw cycles. Storage conditions for some special products should refer to their storage details. |