For general questions please contact our Customer Service:
Merck KGaA
Frankfurter Str. 250
64293 Darmstadt
Germany
Phone: +49 6151 72-0
Fax: +49 6151 72 2000
15 February 2012
loading
A chemically modified trypsin that is resistant to autolysis and degradation. Trypsin specifically hydrolyzes amides, peptides, and proteins at the C-terminus side of arginine and lysine residues. This mass spectrometry grade trypsin is methylated, TPCK treated, and affinity purified. It is specifically designed for digestion of proteins for sequencing and peptide fragment analysis by mass spectrometry. A trypsin to protein ratio of 1:100 to 1:20 is recommended for mass spectrometry protocols. Note: 1 SET = 5 X 20 µg of modified trypsin and 1 ml of resuspension buffer.
| Product information | |||
|---|---|---|---|
| Form | Lyophilized | ||
| Molar mass | 24000 | ||
| Specific activity | ≥7500 BAEE U/mg | ||
| Unit definition | One BAEE unit is defined as the ammount of enzyme required to produce a ΔA253 of 0.001 per min in a reaction volume of 3.2 ml at pH 7.6 at 25°C. | ||
| Contaminants | Chymostrypsin Activity: <3 BTEE U/mg (one BTEE unit is defined as the amount of enzyme required to hydrolyze 1 µmol BTEE per min at 25°C, pH 7.8.) | ||
| Store and ship information | |||
|---|---|---|---|
| Storage | -20°C | ||
| Ship |
Blue Ice Only
Multiple Toxicity Values, refer to MSDS |
||
| Canadian export regulations | Due to the country and/or U.S. state of origin of the animal material used in this product, this product may not be exported to Canada. | ||
| Safety information | |||
|---|---|---|---|
| S Phrase |
S: 22-24-26-36/37-45 Do not breathe dust. Avoid contact with skin. In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. Wear suitable protective clothing and gloves. In case of accident or if you feel unwell, seek medical advice immediately (show the label where possible). |
||
| R Phrase |
R: 36/37/38-42 Irritating to eyes, respiratory system and skin. May cause sensitization by inhalation. |
||
