Fish Gelatin (45%) in Water

Obtained from the skin of cold water fish. Gelatin has a high molecular weight with the extracellular glycoprotein acting as an antifreeze. Used as a blocking agent for immunochemistry applications. Contains 0.02% Sodium Azide as a preservative.

• Density: 0.68 g/cm3 at 20 °C
• HS Code: 35030010