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Casamino Acids is a hydrochloric acid hydrolysate of casein. Supplies a completely hydrolyzed protein nitrogen source. It contains a small amount of cystine. Tryptophan and vitamins are destroyed by the acid treatment. The remaining amino acids (in varying amounts) are a source of nutrients for various microorganisms. Amino acids are highly soluble and suitable for use in tissue culture. Salt content is typically 30-40%. Synonyms: Casein acid hydrolysate, Hy-Case P, Acid hydrolyzed casein, CAS No: 65072-00-6, Typical Amino Acid Profile: Ala 2.8%, Arg 3.6%, Asp 6.3%, Cystine 0.3%, Glu 21.1%, Gly 2.2%, His 2.7%, Ile 5.6%, Leu 8.4%, Lys 7.5%, Met 2.7%, Phe 4.6%, Pro 9.9%, Ser 5.6%, Thr 4.2%, Trp 1.1%, Tyr 6.1%, Val 5.0%, Solubility (2%): Colorless to light yellow, clear, pH (2%): 6.5-7.3, Total Nitrogen: >7.5%, Amino Nitrogen: >4.6%, Proteins (Nx6.38): >50%, Moisture: <10%, Ash: <50%, Microbiological Analysis: Standard Plate Count: <5000cfu/g, Yeast and molds: <10cfu/g, Coliform count: Negative, Salmonella(25g): Negative, Certificate of Origin: The raw animal product (casein) used in manufacturing is derived from materials originating in New Zealand. Manufactured in USA. During processing of the product, a batch is heated to a minimum of 80°C for a minimum of 1 hour, including a minimum of 5 minutes at 105°C. The product is dried at a minimum of 140°C.
This website uses cookies, which are necessary for the technical operation of the website and are always set. Other cookies, which increase the usability of this website, serve for direct advertising or simplify interaction with other websites and social networks, will only be used with your consent.
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