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P4780

Sigma-Aldrich

TWEEN® 80

suitable for cell culture, suitable for insect cell culture, viscous liquid

Synonym(s):

POE (20) sorbitan monooleate, Polyethylene glycol sorbitan monooleate, Polyoxyethylenesorbitan monooleate, Polysorbate 80

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About This Item

CAS Number:
9005-65-6
MDL number:
MFCD00082107
UNSPSC Code:
12161700
NACRES:
NA.25

description

non-ionic

Quality Level

200

form

viscous liquid

mol wt

average mol wt ~1310

composition

Oleic acid, ≥58.0% (balance primarily linoleic, palmitic, and stearic acids)

technique(s)

cell culture | insect: suitable
cell culture | mammalian: suitable

CMC

0.012 mM

density

1.06 g/mL at 25 °C (lit.)
1.07 g/cm3 at 25 °C (lit.)

SMILES string

CCCCCCCC/C=C/CCCCCCCC(=O)OCCOCC(C1C(CC(O1)OCCO)OCCO)OCCO

InChI

1S/C32H60O10/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-30(36)40-25-24-37-27-29(39-22-19-34)32-28(38-21-18-33)26-31(42-32)41-23-20-35/h9-10,28-29,31-35H,2-8,11-27H2,1H3/b10-9+

InChI key

RGPBUVUVZKQNHD-MDZDMXLPSA-N

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General description

TWEEN 80 is a polyethylene sorbitol ester and has a molecular weight of 1.31 kDa. It is useful as a stabilizer and emulsifier commercially. It is known to be used in ice-cream for its drying property.

Application

Non-ionic detergent used for selective protein extraction and isolation of nuclei from mammalian cell lines.
TWEEN® 80 has been used:
  • in Listeria monocytogenes enumeration using filtration method
  • as a hydrophilic emulsifier in the preparation of W1/O/W2 emulsion
  • as a component of 7H9 plus oleic albumin dextrose catalase (OADC) in Mycobacterium Bovis bacillus Calmette–Guerin (BCG) Pasteur strain culturing

Legal Information

TWEEN is a registered trademark of Croda International PLC

Storage Class Code

10 - Combustible liquids

WGK

WGK 1

Flash Point(F)

>235.4 °F - closed cup

Flash Point(C)

> 113 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
BCCK9226
BCCL8632
BCCL4140
BCCM3831
BCCL5402

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A contribution to the improvement of Listeria monocytogenes enumeration in cold-smoked salmon
Besse NG, e al.
International Journal of Food Microbiology, 91(2), 119-127 (2004)
Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes
Felfoul I, et al.
Journal of Food Science and Technology, 52(10), 6749-6755 (2015)
Ice Cream, 86-86 (2003)
Fats in Food Technology (2014)
Differential requirements for L-citrulline and L-arginine during antimycobacterial macrophage activity
Rapovy SM, et al.
Journal of Immunology, 195(7), 3293-3300 (2015)
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