Lambda-Carrageenan (High-viscosity), with the CAS number 9064-57-7, is a complex carbohydrate compound widely used in chemical and biological experiments. As a polysaccharide, it plays a crucial role in laboratory settings by enhancing the physical properties of solutions. Its ability to form gels and increase viscosity makes it an essential component in various research applications. This material is particularly valuable in experiments that require controlled viscosity or structural stability, offering consistent performance across different experimental conditions.
Lambda-Carrageenan is preferred due to its stable physical properties and excellent solubility in water. These characteristics ensure reliable results in experiments where solution consistency is critical. Its resistance to degradation under typical laboratory conditions further enhances its usability, allowing for repeated use without significant loss of quality. Additionally, its compatibility with a wide range of chemical and biological systems makes it a versatile choice for researchers. The material’s high viscosity also aids in stabilizing emulsions and suspensions, making it ideal for applications requiring long-term stability.
In Indonesian laboratories, Lambda-Carrageenan is commonly used in biomedical, pharmaceutical, and food-related research. Its availability, combined with its high quality and adaptability to various experimental needs, makes it a preferred choice among scientists. It supports a wide range of experiments, from basic research to more complex applications, ensuring that researchers can achieve accurate and reproducible results. Its role in enhancing solution properties is vital in both academic and industrial laboratory settings.
- Biomedical research utilizes Lambda-Carrageenan for creating stable cell suspensions due to its gel-forming properties and viscosity control.
- Pharmaceutical development benefits from its ability to stabilize emulsions and enhance the physical properties of formulations.
- Food science applications rely on its capacity to improve texture and stability in food products through controlled viscosity.
- Biochemical experiments use Lambda-Carrageenan to maintain consistent solution structures, ensuring reliable experimental outcomes.
- Industrial research employs it for its durability and solubility, supporting long-term stability in various chemical processes.
| Brand | TCI |
|---|---|
| CAS number | 9064-57-7 |
| Molecular formula | — |
| Purity | — |
| Category | Chemistry > Chemical Biology > Glycoscience |
| Pack sizes | Available in various quantities as per supplier specifications |
| Physical form | Powder |
| Storage | Store in a cool, dry place away from direct sunlight |
Lambda-Carrageenan should be stored in a cool, dry environment to maintain its physical and chemical integrity. It is recommended to keep it in airtight containers to prevent moisture absorption, which could affect its solubility and viscosity properties. The material is generally stable under normal laboratory conditions, making it suitable for long-term storage. When handling, it is advisable to use gloves and avoid direct contact to ensure safety. Proper labeling of containers is essential to prevent cross-contamination and ensure easy identification. Regular inspection of storage conditions ensures that the material remains in optimal condition for use in experiments.
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