Technical Data Sheet
Trypsin, 100 mg
Storage temp. -20 °C
Transport temp. ambient temp.
WGK 1
CAS No. 9002-07-7
EG-Nr. 232-650-8
Trypsin is frequently used to suspend cells which grow as monolayers on surfaces. Longer exposure to trypsin can damage cells, so that an inhibitor (serum or trypsin inhibitor from soya beans) should be added upon completion.
Please also check our ready-to-use trypsin solutions for this purpose.
€33.25/Pack Qty.
excl. VAT. | 100 mg per Pack Qty.
Art. No. 5455.1
Product details
A pancreatic serine protease with a specificity for peptide bonds between basic amino acids arginine or lysine and another non-specific amino acid.
Trypsin is frequently used to suspend cells which grow as monolayers on surfaces. Longer exposure to trypsin can damage cells, so that an inhibitor (serum or trypsin inhibitor from soya beans) should be added upon completion.
Please also check our ready-to-use trypsin solutions for this purpose.
One USP Unit will cause an increase in absorption (253 nm) per minute of 0.003 at 25 °C and pH 7.6 using BAEE as substrate.
One (international) Unit (U, 255 nm, BAEE, pH 8) is approx. 90 USP U.
One TAME Unit is approx. 20 USP Units.
One NF Unit is one USP Unit.
Ten „BAEE Units“ are approx. 3.3 USP Units.
pH optimum 7.2-8.5
Trypsin ≥2500 USP-U/mg, cryst.
- Subtotal: 0.00
| Art. No. | Pack Qty. | Pack. | Price | Quantity | |
|---|---|---|---|---|---|
| 5455.1 | 100 mg | glass |
€33.25 |
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| 5455.2 | 1 g | glass |
€138.70 |
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In stock
Available
In procurement
No longer available
Delivery date currently unknown
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- Subtotal: 0.00
Downloads / MSDS
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)
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)
Certificates of Analysis
Type analysis
| Appearance | beige to light brown hygroscopic powder |
| Activity | ≥2500 USP-U/mg Trypsin |
| Residue on ignition | ≤3.0 % |
| Loss on drying (60 °C) | <5 % |