English name: Gelatin; Gelatins; Gelatine
Other names: white gelatin; animal gum; tendon gel; silver gelatin; edible gelatin
CAS number: 9000-70-8
Level: CP
Viscosity: ≥15mm2 / s
pH value (10g / L, 40 ℃): 5.0 ～ 7.0
Moisture: ≤14.0%
Burning residue: ≤2.0%
Properties: colorless or slightly yellow transparent flake or coarse powder. It is a mixture of high-molecular water-soluble proteins. Almost odorless. Tasteless. It can expand to 5-10 times its original weight in cold water. Soluble in hot water, glycerin and acetic acid, insoluble in organic solvents such as ethanol, ether and chloroform
Uses: biochemical research. Polarographic determination of copper. Alkaline zinc plating luminous agent. Measure silica. Identification medium preparation
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