Meat extracts, beef Property

storage temp. 

Store at +15°C to +25°C.

solubility 

H2O: soluble

form 

Solid

color 

Light yellow to cream

PH

6-7 (20g/l, H2O, 20℃)

PH Range

5.5 - 7.0

EPA Substance Registry System

Meat extracts, beef (68990-09-0)

Safety

WGK Germany 

3

HS Code 

3504 00 90

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H315Causes skin irritation

H319Causes serious eye irritation

Precautionary statements

P264Wash hands thoroughly after handling.

P264Wash skin thouroughly after handling.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P302+P352IF ON SKIN: wash with plenty of soap and water.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

P321Specific treatment (see … on this label).

P332+P313IF SKIN irritation occurs: Get medical advice/attention.

P362Take off contaminated clothing and wash before reuse.

Meat extracts, beef Chemical Properties,Usage,Production

Description

Meat extracts, beef is a concentrated product of beef extract. It contains 50% soluble nitrogen compounds and can be used as a microbial culture medium.

Chemical Properties

It is a fluid substance at room temperature, but has a very high viscosity and is not easy to separate. As the temperature increases, the viscosity will drop sharply and become easy to separate.

Uses

Meat extracts, beef is one of the most widely used and common bacterial basal medium, sometimes referred to as common medium.

Definition

ChEBI: N-cyclohexyl-2-aminoethanesulfonic acid is an alkanesulfonic acid that is cyclohexanamine in which one of the amino hydrogens is substituted by a 2-sulfoethyl group. It is used as a buffer (pH range of 8.6-10.0) for studying pH-dependent processes in enzymology. It has a role as a Good's buffer substance. It is an alkanesulfonic acid and a secondary aliphatic amine.