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Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants as an energy store. It is the most common carbohydrate in human diets and is contained in large amounts in staple foods such as potatoes, wheat, maize (corn), rice, and cassava.
S 2577 (OTTO) Starch soluble, GR Cas 9005-84-9 - used as reagent in chemical research.
Personal Protective Equipment Eyeshields, Gloves, type N95 (US), type P1 (EN143) respirator filter
Certificate Of Analysis
(For eg. B 1615-0108)
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Bovine serum albumin, heat shock fraction, protease free, fatty acid free, essentially globulin free, pH 7, ≥98%
69-93-2
Uric acid, 99%
130-40-5
Flavin, mononucleotide, 73-79%
653-63-4
2′-Deoxyadenosine 5′-monophosphate, 98%
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