Philip Harris Pepsin - 100g

Please note this item is restricted and now requires authorisation to purchase. Please contact our customer service team by phone or e-mail and they will be able to assist you further.

Please note that none of our enzymes are to be considered as being of Food Grade Standard and are not fit for human consumption.  They are only suitable for use in education.

• CAS Number: 9001-75-6
• Hazard: H315,H319,H334,H335
• Precaution: P261,P284,P304+P340,P342+P311,P405,P501
• Working Concentration: 1 - 2%
• pH range: 2 - 4.5
• Temperature range: 30 - 70°C
• Substrate: Exposed film, skimmed milk or other protein suspensions
• Product: Peptides and Amino Acid's
• Source: Porcine stomach

It's good practice to store enzymes in a refrigerator (5°C approx.). This should give a shelf life of 12 months without significant loss of activity.

All enzymes, as supplied, should be considered as 100% (unless otherwise specified) for example:

Cellulase is supplied as 2g powder - 1g in 100ml gives a 1% working solution

Pectinase supplied as 100ml - 1ml diluted to 100ml gives a 1% solution

Glossary:

pH - Recommended range for maximum activity

Temperature - recommended range for maximum activity

Working Concentration - dilution of the Enzyme (as supplied) to this level should give an acceptable reaction time.

Substrate - substance to be reacted with the Enzyme, and appropriate concentration

Product - substance produced by breakdown of the substrate

Source - origin of the Enzyme