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Pepsin, 50 g

≥2 000 FIP-U/g, for biochemistry
Examples of effect: Lead to damage to heath, cause irritation to eyes, skin or respiratory organs. Are fatal in larger quantities. Safety: As previously stated, in the event of skin irritation or contact with eyes, rinse with water or a suitable medium.
Examples of effect: Have an allergenic effect, carcinogenic, mutagenic, toxic to reproduction and cause developmental toxicity (reprotoxic) or damage to organs Safety: You must be well-informed before starting work with these substances; wear protective clothing and gloves, eye protection and mask or breathing protection.
Danger
H315-H319-H334-H335
i causes skin irritation, causes serious eye irritation, may cause allergy or asthma symptoms or breathing difficulties if inhaled, may cause respiratory irritation
P261 P280 P304+P340 P305+P351+P338 P342+P311
i avoid breathing dust, wear protective gloves/eye protection, IF INHALED: Remove person to fresh air and keep comfortable for breathing, IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing, if experiencing respiratory symptoms: Call a POISON CENTER/doctor
Pack Qty.
Pack.
Molar mass (M) 35000 g/mol
Storage temp. +4 °C
WGK 1
CAS No. [9001-75-6]
EG-Nr. 232-629-3

From porcine gastric mucosa. For detection of trichina in meat.
Application: Well soluble in water, stable in aqueous solutions of pH up to 5.5, unstable above pH 6.0. Irreversible inactivated in alkaline medium. Solution is stable in temperatures of up to 60 °C, and also in higher concentrations of urea and guanidine. pH optimum: 1-2. Isoelectric point: 1.0

Acidic endopeptidase, the inactive precursor of which, pepsinogen, is produced in the stomach mucosa. Pepsin cleaves proteins preferentially at carboxylic groups of aromatic amino acids such as phenylalanine and tyrosine. Highly active pepsine is preferably used for detection of trichina in pre-digested muscle meat of animals. 1 FIP unit (≈ Ph. Eur. unit) of Pepsin activity will, during incubation at 25±0.1 °C for one minute, cause decomposition of haemoglobin to an extent comparable with the colour caused by reaction of 1 micromole of tyrosine with the same dye. 2 000 FIP-Units correspond to 1: 10 000 NF-U and 1: 12 500 BP-U.
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€67.65/Pack Qty. 

excl. VAT. | 50 g per Pack Qty.

Art. No. KK38.1

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Pepsin ≥2 000 FIP-U/g, for biochemistry

Acidic endopeptidase, the inactive precursor of which, pepsinogen, is produced in the stomach mucosa. Pepsin cleaves proteins preferentially at carboxylic groups of aromatic amino acids such as phenylalanine and tyrosine. Highly active pepsine is preferably used for detection of trichina in pre-digested muscle meat of animals. 1 FIP unit (≈ Ph. Eur. unit) of Pepsin activity will, during incubation at 25±0.1 °C for one minute, cause decomposition of haemoglobin to an extent comparable with the colour caused by reaction of 1 micromole of tyrosine with the same dye. 2 000 FIP-Units correspond to 1: 10 000 NF-U and 1: 12 500 BP-U.



Pepsin
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KK38.1 50 g plastic €67.65
KK38.2 100 g plastic €111.70
KK38.3 250 g plastic €246.20
KK38.4 1 kg plastic €901.95
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General information

Enzyme: a neoclassical, Greek artificial word ενζυμου, énzymon, derived from εν-, en- (in-) and ζυμη, zýmé (yeast, sourdough, archaic)
Ferments: comes from the Latin fermentum (ferments, sourdough)

There are six classes in which all enzymes are classified according to the particular reaction they catalyse:

Oxidoreductases (catalyse redox reactions)

Transferases (transfer functional groups among substrates)

Hydrolases (cleave bonds via addition of water)

Lyases/Synthases (cleave or synthesise complex products out of basic substrates without cleavage of ATP)

Isomerases (transform chemical isomers)

Ligases/Synthetases (cleave or synthesise complex products out of basic substrates via cleavage of ATP)


Analysis of Food

Carl ROTH also offers reagents suitable for food analysis.

On the following pages, you will find the determination of
• Nitrogen according to Kjeldahl
• Sugar
• Mercury
• Trichinae
• Fat

and the determination of the
• Iodine value
• Acid value
• Peroxide value
• Saponification value

as well as other determining factors such as
• Viscosity
• Density
• Hydroxyl value
• Fluoride ions


Determination of Trichina

Trichina (Trichinella spp.) are small roundworms approximately 1 mm long that live as parasites in the skeletal muscles of mammals, birds and reptiles. They can be transferred to a new host (human or animal) through the consumption of raw meat containing infectious larvae in the muscle tissue. Meat intended for human consumption must be inspected in accordance with Regulation (EU) No. 2075/2005. Carl ROTH offers reagents suitable for this purpose.


Certificates of Analysis

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The following analysis certificates have been found:

Guarantee analysis

Appearancewhite to clear beige, crystalline or amorphous powder  
Specific activity≥2000 FIP-U/g  
pH value (1 % in H2O)3,0-5,0  
Loss on drying≤5,0 %  

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