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You are here:Home » Culture Media » Media-Ingredients » Casamino Acids

Casamino Acids

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Specifications

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%.
Catalog #C2080
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%
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.
Appearance
White to light tan, homogenous, free flowing powder
Solubility (2%)
Colorless to light yellow, clear
pH (6%)6.5-7.3
Total Nitrogen7.5%
Amino Nitrogen4.8%
Proteins (Nx6.38)50%
Moisture10%
Ash50%
Microbiological Analysis
Standard Plate Count5000cfu/g
Coliform count10cfu/g
Yeast and molds10cfu/g
Thermophiles10cfu/g
SalmonellaNegative
Important NoteThis product as supplied is intended for research use only, not for use in human, therapeutic or diagnostic applications without the expressed written authorization of United States Biological.
Alternate namesCasein acid hydrolysate; Hy-Case P; Acid hydrolyzed casein


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