Casamino Acids is a hydrochloric acid hydrolysate of casein. Supplies a completely hydrolyzed protein nitrogen source. It contains a small amount of cystine. Tryptophan and vitamins are destroyed by the acid treatment. The remaining amino acids (in varying amounts) are a source of nutrients for various microorganisms. Amino acids are highly soluble and suitable for use in tissue culture. Salt content is typically 30-40%.||Synonyms:|Casein acid hydrolysate; Hy-Case P; Acid hydrolyzed casein||CAS No:|65072-00-6||Typical Amino Acid Profile:|Ala 2.8%, Arg 3.6%, Asp 6.3%, Cystine 0.3%, Glu 21.1%, Gly 2.2%, His 2.7%, Ile 5.6%, Leu 8.4%, Lys 7.5%, Met 2.7%, Phe 4.6%, Pro 9.9%, Ser 5.6%, Thr 4.2%, Trp 1.1%, Tyr 6.1%, Val 5.0%||Source:|Acid hydrolysate of bovine casein||Appearance:|White to light tan, homogenous, free flowing powder||Solubility (2%): |Colorless to light yellow, clear||pH (2%):|6.5-7.3||Total Nitrogen: |≥7.5%||Amino Nitrogen:|≥4.0%||Moisture:|≤6%||Ash: |≤45%||Microbiological Analysis:|Standard Plate Count: ≤1000cfu/g|Yeast and molds: ≤100cfu/g|Coliform count: Negative|Salmonella(25g): Negative||Certificate of Origin:|The raw animal product (casein) used in manufacturing is derived from materials originating in New Zealand. Manufactured in USA. During processing of the product, a batch is heated to a minimum of 80°C for a minimum of 1 hour, including a minimum of 5 minutes at 105°C. The product is dried at a minimum of 140°C.