Vegitable Protein type II
Light yellow to brownish yellow may have slight green tinge
| Protein Source | : | Wheat |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | ≥10.6% |
| Amino Nitrogen | : | ≥ 3.5% |
| LOD | : | ≤ 7.0% |
| Solubility | : | Soluble in water |
| pH | : | 5.5 – 7.5 |
| Clarity | : | Remains clear to slight opalescentafter autoclaving |
| Recommended Use | : | Microbiology |
