Specifications Table

Product Name – Egg Albumin Powder
Quantity/Pack Size – 100 gm, 500 gm
Form – Powder
Grade – Lab Grade
Application – Research, Biochemistry, Protein Studies

Product Overview

Egg albumin powder is a highly refined protein derivative extracted from egg whites, commonly used in laboratory settings for various biochemical and research applications. This lab-grade powder is processed to ensure high purity, solubility, and consistency, making it ideal for experiments requiring reliable protein sources. The powder is free from contaminants and additives, ensuring accurate and reproducible results in protein analysis, enzyme studies, and other biochemical assays. Its fine texture and uniform composition make it easy to measure and dissolve in aqueous solutions, providing researchers and educators with a dependable material for their experiments. Whether used in academic research or professional laboratories, egg albumin powder serves as a versatile and essential reagent for protein-related studies.

FAQs

1. What is egg albumin powder used for in labs?

Egg albumin powder is primarily used in biochemical research for protein analysis, enzyme studies, and as a model protein in various laboratory experiments.

2. Is this product suitable for educational purposes?

Yes, this egg albumin powder is ideal for educational use, including student experiments in biochemistry and protein chemistry.

3. How should egg albumin powder be stored?

Store the powder in a cool, dry place away from direct sunlight and moisture to maintain its stability and purity.

4. Can egg albumin powder be used in food applications?

This product is specifically formulated for laboratory use and is not intended for food or dietary applications.

5. What is the shelf life of egg albumin powder?

The shelf life is typically 2-3 years from the date of manufacture when stored properly in a sealed container.