CHJ.49398
Albumin from chicken egg white
--
--
Ordering
Available Variants50 mg
CHJ.49398-50mg
Price
€59.76
Available – Dispatch in 14 days
250 mg
CHJ.49398-250mg
Price
€203.20
Available – Dispatch in 14 days
1 g
CHJ.49398-1g
Price
€315.20
Available – Dispatch in 14 days
| Availability & Stock | Pack | SKU | Price (EUR) |
|---|---|---|---|
|
Available – Dispatch in 14 days
Global Network - International delivery
|
50 mg | CHJ.49398-50mg | €59.76 |
|
Available – Dispatch in 14 days
Global Network - International delivery
|
250 mg | CHJ.49398-250mg | €203.20 |
|
Available – Dispatch in 14 days
Global Network - International delivery
|
1 g | CHJ.49398-1g | €315.20 |
lyophilized powder
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 |
| eCl@ss | 42010201 |
| EC Number | 232-692-7 |
| NACRES | NA.25 |
| MDL number | MFCD00130424 |
| Biological source | chicken egg white |
| Assay | ≥95% (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 widely used in various biochemical and biomedical applications, including vaccine production, cell culture, and as a nutrient supplement. Albumin from chicken egg white has a molecular weight of around 45 kDa and is composed of 386 amino acid residues. It is a globular protein with a high solubility in water and is often used as a standard protein in laboratory experiments. The proteins structure and function have been extensively studied, and it continues to be an important subject of research in fields such as biochemistry, biotechnology, and nutrition. Its unique properties make it a valuable tool in various scientific and industrial applications.
