SEPHAROSE CL-2B

[ Flash Point ]:
39 °C

[ Storage condition ]:
2-8°C

[ Symbol ]:

GHS02

[ Signal Word ]:
Warning

[ Hazard Statements ]:
H226

[ Risk Phrases ]:
10

[ RIDADR ]:
UN 1170 3/PG 2

[ WGK Germany ]:
1

Polyuronides in Avocado (Persea americana) and Tomato (Lycopersicon esculentum) Fruits Exhibit Markedly Different Patterns of Molecular Weight Downshifts during Ripening.

Plant Physiol. 102 , 473-480, (1993)

Avocado (Persea americana) fruit experience a rapid and extensive loss of firmness during ripening. In this study, we examined whether the chelator solubility and molecular weight of avocado polyuroni...

Alterations in Structural Polysaccharides during Liquefaction of Tomato Locule Tissue.

Plant Physiol. 111 , 447-457, (1996)

The locule tissue of tomato (Lycopersicon esculentum, Mill.) undergoes extensive liquefaction during ripening. In this study, the solubility, molecular mass, and glycosyl composition of locule pectic ...

Involvement of phosphatidylinositol 4,5-bisphosphate in phosphatidylserine exposure in platelets: use of a permeant phosphoinositide-binding peptide.

Biochemistry 40(51) , 15752-15761, (2001)

During platelet activation, phosphatidylserine (PS) exposure on the extracellular face of the plasma membrane is associated with increased procoagulant activity. PS externalization is generally attrib...

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