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BioReagent, Suitable for microbiology BioReagent,Suitable for microbiology for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
Room temperature Ships Normal Check lot-specific COA for exact specifications.
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
Cited in 0 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
This product is a pale yellow powder refined from fresh potatoes using the latest technology. Potato Infusion Powder features high physicochemical and bacteriological indicators, and is used for the preparation of yeast culture media and PDA media.
Directions for Use:
For microbial fermentation, dissolve thoroughly and use after sterilization.
Conventional Physical and Chemical Indicators:
Organoleptic Indicators
| Item | Requirements |
| Form | Powdered, no caking |
| Color | Light yellow or brown powder |
| Odor | Characteristic odor of the product, no other off-odors |
| Impurities | No visible foreign impurities under normal vision |
Physical and Chemical Indicators
| Item | Reagent Grade |
| Total Nitrogen (dry basis), % | ≥8.0% |
| Amino Nitrogen (dry basis), % | ≥2.0% |
| Ash (dry basis) % | ≤6.0% |
| Moisture % | ≤8.5% |
| Nitrate & Alkaline Autoclave Test | Clear |
| Transparency (2% aqueous solution) | Clear |
Comprehensive hazard, handling, storage, and regulatory compliance document.
Download SDS →Lot-specific quality data. Enter your lot number to retrieve the exact COA.
Look up COA →Full quality attributes and acceptance criteria for this grade.
View spec sheet →Find and download the COA for your product by matching the lot number on the packaging.
| Lot Number | Certificate Type | Date | Item |
|---|---|---|---|
| Certificate of Analysis | Jul 22, 2026 | P1522323 | |
| Certificate of Analysis | May 22, 2026 | P1522323 |
Our grade selection guide covers purity, stabilizer status, and application suitability for all variants in our catalog.
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