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Merck
CN

C7290

N-Z-Amine® A 酸水解酪蛋白

suitable for plant cell culture

别名:

大豆蛋白胨, 酶消化物 来源于酪蛋白

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化学文摘社编号:
MDL number:
NACRES:
NA.72
UNSPSC Code:
10171502
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产品名称

N-Z-Amine® A 酸水解酪蛋白, suitable for plant cell culture

form

powder

nitrogen analysis

~6.5% amino, ~13.1% total

technique(s)

cell culture | plant: suitable

application(s)

agriculture

Quality Level

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Application

N-Z-Amine® A已用于:
  • 作为MS培养基成分,用于体外茎芽增殖
  • 作为MS培养基成分,用于愈伤诱导
  • 作为N6-basal培养基成分,用于未成熟合子胚培养

General description

N-Z-Amine A是一种蛋白胨,含有酪蛋白酶水解得到的氨基酸和多肽。 N-Z-Amine A可作为植物培养基的生长补充,也可用于微生物工作。

Legal Information

N-Z-Amine is a registered trademark of Kerry Group

存储类别

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

法规信息

动植物源性产品
低风险生物材料
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In vitro propagation of northern red oak (Quercus rubra L.)
Vengadesan G and Pijut PM
In Vitro Cellular & Developmental Biology, 45(4), 474-482 (2009)
Zhan Wu Dai et al.
Journal of experimental botany, 65(16), 4665-4677 (2014-01-31)
Grape berry development and ripening are under complex regulation by the nutrients, hormones, and environment cues sensed by the berry. However, the biochemical and molecular mechanisms underlying these types of regulation are poorly understood. A simplified but realistic model system
Induction of callus and somatic embryogenesis from cotyledon and leaf explants of Yeheb (Cordeauxia edulis Hemsl)
Seyoum Y, et al.
Agriculture, Forestry and Fisheries, 3(6), 464-468 (2014)
Minghe Mo et al.
Mycopathologia, 159(3), 381-387 (2005-05-11)
The effects of carbon and nitrogen sources, carbon-to-nitrogen ratio (C:N) and initial pH value on the growth and sporulation of the nematophagous fungus Pochonia chlamydosporia in liquid culture were examined. Among the 21 carbon sources and 15 nitrogen compounds tested
K Oguma et al.
Infection and immunity, 14(3), 597-602 (1976-09-01)
Five toxigenic strains of Clostridium botulinum types C and D were incubated at 37 degrees C for 7 days in 15 ml of the following media: LYG medium, cooked-meat medium, egg meat medium, and N-Z-amine medium. The supernatants of these

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