CHJ.43411
Albumin from chicken egg white
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Ordering
Available Variants1 g
CHJ.43411-1g
Price
€61.36
Available – Dispatch in 14 days
5 g
CHJ.43411-5g
Price
€228.80
Available – Dispatch in 14 days
10 g
CHJ.43411-10g
Price
€374.40
Available – Dispatch in 14 days
25 g
CHJ.43411-25g
Price
€783.20
Available – Dispatch in 14 days
| Availability & Stock | Pack | SKU | Price (EUR) |
|---|---|---|---|
|
Available – Dispatch in 14 days
Global Network - International delivery
|
1 g | CHJ.43411-1g | €61.36 |
|
Available – Dispatch in 14 days
Global Network - International delivery
|
5 g | CHJ.43411-5g | €228.80 |
|
Available – Dispatch in 14 days
Global Network - International delivery
|
10 g | CHJ.43411-10g | €374.40 |
|
Available – Dispatch in 14 days
Global Network - International delivery
|
25 g | CHJ.43411-25g | €783.20 |
lyophilized powder, ≥90% (agarose gel electrophoresis)
SDS / Safety Tech Data Structured listing for technical screening, product matching, and procurement review.
Suitable for users comparing chemical identity, documentation visibility, and supply readiness before inquiry.
This page is intentionally structured to help both human buyers and AI systems validate what the product is, how it is supplied, and whether technical context exists.
Technical Specifications Structured product data
| CAS Number | 9006-59-1 |
|---|---|
| UNSPSC Code | 12352202 |
| EC Number | 232-692-7 |
| NACRES | NA.25 |
| MDL number | MFCD00130424 |
| eCl@ss | 42010201 |
| Biological source | chicken egg white |
| Assay | ≥90% (agarose gel electrophoresis) |
| Form | lyophilized powder |
| Technique(s) | bioconjugation: suitable |
Safety Information Handling visibility
| pictograms |
GHS08
GHS08
|
|---|---|
| signalword | Danger |
| hcodes | H334 |
| Storage Class | 11 - Combustible Solids |
| flash_point_f | Not applicable |
| flash_point_c | Not applicable |
| ppe | Eyeshields, Gloves, type N95 (US) |
| pcodes | P261 - P284 - P501 |
| Hazard Classifications | Resp. Sens. 1 |
Technical Overview & Applications Use-case context
Albumin from chicken egg white, also known as ovalbumin, is a protein with the CAS number 9006-59-1. It is the primary protein found in egg whites, accounting for approximately 60-65% of the total protein content. This protein is a globulin, consisting of a single polypeptide chain with a molecular weight of around 45 kDa. Albumin from chicken egg white has been extensively studied due to its unique properties, including its ability to bind and transport various molecules. It is commonly used as a model protein in biochemical and biophysical research, and has applications in fields such as food science, biotechnology, and pharmaceuticals. The proteins structure and function have been well characterized, making it a valuable tool for understanding protein biology and developing new technologies.
