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9000-71-9

Name Casein
CAS 9000-71-9
EINECS(EC#) 232-555-1
Molecular Formula C47H48N3NaO7S2
MDL Number MFCD00081481
Molecular Weight 2061.96
MOL File 9000-71-9.mol

Chemical Properties

Appearance white to cream powder or granules
Melting point  280 °C (dec.)(lit.)
storage temp.  2-8°C
solubility  H2O: insoluble, forms a cloudy suspension
form  purified powder
color  yellow to tan
Odor Odorless
Stability: Stable. Combustible. Incompatible with strong oxidizing agents.
Water Solubility  SLIGHTLY SOLUBLE
Sensitive  Hygroscopic
Merck  14,1883
Dielectric constant 6.1(Ambient)
InChIKey BECPQYXYKAMYBN-UHFFFAOYSA-N
Uses
Casein is the principal milk protein which is prepared commercially from skim milk by the precipitation with lactic, hydrochloric, or sulfuric acid. it can also be produced by the use of lactic acid-pro- ducing bacteria. caseins are usually identified according to the acid used, such as lactic acid casein, hydrochloric acid casein, and sulfuric acid casein. the principal form in which casein is used is casein salts, of which sodium and calcium caseinate are the most common. rennet casein is obtained from skim milk by the precipitation with a rennet-type enzyme. casein is used in the protein fortification of cereals and bread, and in fabricated cheeses.
EPA Substance Registry System Caseins (9000-71-9)

Safety Data

Safety Statements 
WGK Germany  3
RTECS  FI3519500
10-21
TSCA  Yes
HS Code  35011000
Uses Non-pyrophoric, air-stable derivative suitable as a replacement for the neat phosphine in a variety of stoichiometric and catalytic processes.

Hazard Information

Material Safety Data Sheet(MSDS)

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