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From chicken egg white by Ion exchange.
|Base Catalog Number||950512|
|Formulation Details||Lyophilized | 5X Crystalized|
|Pack Size||5 g|
|Preparation Method||This ovalbumin is prepared from chicken egg whites by Ion exchange.|
|Protein or Enzyme Type||Albumins|
|Solubility||Soluble at a concentration of 100 mg/mL in Michaelis buffer, pH 8.6. This lot's solubility in distilled water or dilute buffer is 99.0 %.|