Meat extracts, beef Chemical Properties

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 Information

WGK Germany 

3

HS Code 

3504 00 90

Meat extracts, beef Usage And Synthesis

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.

Meat extracts, beef(68990-09-0)Related Product Information

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• TRIS(2,2,6,6-TETRAMETHYL-3,5-HEPTANEDIONATO)DYSPROSIUM(III)
• Ethyl isocyanoacetate
• TRIS(2,2,6,6-TETRAMETHYL-3,5-HEPTANEDIONATO)EUROPIUM(III)
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• METHYL ISOCYANOACETATE
• DICHLORO(ETHYLENEDIAMINE)PLATINUM(II)
• 1,1,3,3-TETRAMETHYLBUTYL ISOCYANIDE
• Ferric acetylacetonate
• Tris(2,4-pentanedionato)chroMiuM(III)
• 2,4-PENTANEDIONE, SILVER DERIVATIVE
• SALCOMINE
• Cupric acetylacetonate
• PHENYLSELENOL
• Tosylmethyl isocyanide
• N-BUTYLISOCYANIDE
• TERT-BUTYL ISOCYANIDE