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COO原产地证书/COA分析证书

18913-1AMP

脂肪酸甲酯混标

Name: 脂肪酸甲酯混标
Brand: SUPELCO

certified reference material, ampule of 50 mg (Neat)

别名:

FAME混合物，C20:1-C20:5 不饱和物

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About This Item

UNSPSC代码:

85151701

NACRES:

NA.24

等级

certified reference material
TraceCERT^®

质量水平

100

产品线

TraceCERT^®

CofA

current certificate can be downloaded

包装

ampule of 50 mg (Neat)

浓度

(approx. 20% (by weight) each component)

技术

HPLC: suitable
gas chromatography (GC): suitable

应用

food and beverages

格式

multi-component solution

官能团

carboxylic acid
ester

运输

dry ice

储存温度

−20°C

应用

在一项利用莱茵衣藻中磷饥饿诱导型启动子来了解对微拟球藻菌株NIES-2145中油合成的操纵的研究中，被用于分析脂肪酸甲酯。

有关合适仪器技术的更多信息，请参考产品′分析证书。如需进一步支持，请联系技术服务部门。

其他说明

该认证参考物质（CRM）根据ISO 17034 和 ISO/IEC 17025进行生产和认证。有关此CRM使用的所有信息均可在分析证书上找到。

法律信息

TraceCERT is a registered trademark of Merck KGaA, Darmstadt, Germany

分析物

说明

cis-11,14-Eicosadienoic acid methyl ester ~ 10 mg

cis-11-Eicosenoic acid methyl ester ~ 10 mg

cis-5,8,11,14,17-Eicosapentaenoic acid methyl ester ~ 10 mg

cis-5,8,11,14-Eicosatetraenoic acid methyl ester ~ 10 mg

cis-11,14,17-Eicosatrienoic acid methyl ester ~ 10 mg

WGK

WGK 3

闪点(°F)

Not applicable

闪点(°C)

Not applicable

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Manipulation of oil synthesis in Nannochloropsis strain NIES-2145 with a phosphorus starvation-inducible promoter from Chlamydomonas reinhardtii.

Masako Iwai et al.

Frontiers in microbiology, 6, 912-912 (2015-10-07)

Microalgae accumulate triacylglycerols (TAGs) under conditions of nutrient stress. Phosphorus (P) starvation induces the accumulation of TAGs, and the cells under P starvation maintain growth through photosynthesis. We recently reported that P starvation-dependent overexpression of type-2 diacylglycerol acyl-CoA acyltransferase (CrDGTT4)

Comparison of Protein Extracts from Various Unicellular Green Sources.

Emma Teuling et al.

Journal of agricultural and food chemistry, 65(36), 7989-8002 (2017-07-14)

Photosynthetic unicellular organisms are considered as promising alternative protein sources. The aim of this study is to understand the extent to which these green sources differ with respect to their gross composition and how these differences affect the final protein

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