Merck, A5253-1KG, Albumin from chicken egg white

Sigma-Aldrich chicken egg white albumin is a Grade II protein preparation supplied as a 1 kg powder for laboratory reagent preparation and protein-based experimental workflows. The egg-derived albumin can function as a model protein in biochemical experiments and surface interaction studies. Its protein content is specified as 62–88% by agarose gel electrophoresis, so it should not be treated as a highly purified, single-component reference material. The powder dissolves in water at concentrations up to 50 mg/mL, supporting preparation of working solutions for experiments where the documented grade is suitable. Protein solutions may require further clarification, filtration or characterization before sensitive analytical use. Keep the material refrigerated at 2–8°C and minimize repeated exposure to moisture during weighing. Select the assay concentration and buffer composition based on the intended measurement, and verify that impurities inherent to this grade will not interfere. This is bulk albumin powder rather than a formulated cell culture medium or a sterile injectable product.