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%, Solubility (2%): Colorless to light yellow, clear, pH (2%): 6.5-7.3, Total Nitrogen: >7.5%, Amino Nitrogen: >4.6%, Proteins (Nx6.38): >50%, Moisture: <10%,>Ash: <50%,>Microbiological Analysis: Standard Plate Count: <5000cfu ,="" yeast="" and="" molds:=""><10cfu ,="" 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.