Bile bovine

Min.Order / FOB Price:Get Latest Price

1 Gram	Negotiable

1 Gram

Negotiable

Min.Order :1 Gram
Purity: 98%
Payment Terms : T/T,Other

Keywords

Bile bovine 8008-63-7 98%

Quick Details

Appearance: dried, unfractionated
Application:intermediate
PackAge:According to the need of packing
ProductionCapacity:1|Kilogram|Day
Storage:
Transportation:air sea courier

Superiority:

Product Name:   GALL
Synonyms:   Bile powder of cow;Bile powder of pig;Extractives and their physically modified derivatives such as proteins, lipids, carbohydrates, nucleic acids, inorganic ions, etc. obtained from mammalian bile.;Bile ;Ox ;CB6227025;Bile from Anguilla anguilla (eel) ;Bile salt from pig
CAS:   8008-63-7
MF:   C24H40O5
MW:   408.5714
Enzymes;Base Ingredients
Mol File:   8008-63-7.mol

Details:

GALL Chemical Properties
storage temp.    Store at RT.
solubility    1150g/l
form    dried, unfractionated
PH   5.5-7.5 (50g/l, H2O, 20℃)
EPA Substance Registry System   Bile, extract (8008-63-7)
Safety Information
WGK Germany    3
RTECS    DU3006500

Description Ox bile extract, also known as purified oxgall and sodium choleate, is obtained by evaporating the alcohol extract of concentrated bile. It is a mixture of varying amounts of the salts of the bile acids, lipid materials such as cholesterol and lecithin, choline compounds, glycocol and other substances. The bile acids, which occur as sodium salts in the bile of most vertebrates, are derivatives of the steroid cholanic acid. Cholic acid is 3,7,12-trihydroxycholanic acid; desoxycholic acid is 3,12 dihydroxy-5-cholanic acid; glycocholic acid is cholylglycine; and taurocholic acid is cholyltaurine.
Bile salts and hence bile extract are useful in some foods because of their emulsifying and surfactant properties. Cholic acid, desoxycholic acid, glycocholic acid, taurocholic acid, and bile extract are “generally recognized as safe”.
Biochem/physiol Actions Bile from bovine and ovine can be used in bacteriological research to investigate bile salt adaptation of bacteria such as Lactobacillus.

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