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food and beverages
food and beverages
Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.
Documents related to the products that you have purchased in the past have been gathered in the Document Library for your convenience.
How to Find the Product Number
Product numbers are combined with Pack Sizes/Quantity when displayed on the website (example: T1503-25G). Please make sure you enter ONLY the product number in the Product Number field (example: T1503).
enter as 1.000309185)
Having trouble? Feel free to contact Technical Service for assistance.
How to Find a Lot/Batch Number for COA
Lot and Batch Numbers can be found on a product's label following the words 'Lot' or 'Batch'.
For a lot number such as TO09019TO, enter it as 09019TO (without the first two letters 'TO').
For a lot number with a filling-code such as 05427ES-021, enter it as 05427ES (without the filling-code '-021').
For a lot number with a filling-code such as STBB0728K9, enter it as STBB0728 without the filling-code 'K9'.
In some cases, a COA may not be available online. If your search was unable to find the COA you can request one.
The development of genetic engineering and cloning has opened many possibilities of expression and isolation of heterologous proteins for research purposes. Considerable advances in technology have enabled expression and isolation of recombinant proteins in large scale.
Yeast Drop Out Bulletin. The selection of plasmids in yeast is based on the use of auxotrophic mutant strains, which cannot grow without a specific medium component (an amino acid, purine or pyrimidine). Transformation with a plasmid containing the mutated gene enables the transformant to grow on a medium lacking the required component. Although yeast can grow on a synthetic medium without any amino acids, better yield and growth rate can be achieved on richer media.
Yeasts are considered model systems for eukaryotic studies as they exhibit fast growth and have dispersed cells. Yeast cultures can be grown, maintained, and stored in liquid media or on agar plates using techniques similar to those for bacterial cultures.