Lactobacillus crispatus

Only the root is used to produce the extracts and is usually light brown to pinkish-brown in hard

Innerhalb von 21 Tagen nach dem Öffnen verbrauchen

Käse Romano (KuhMILCH

5 portions of water) for approx

Chloroform Stab.Amylenem CZDA 2,5Liter/Glas Zitronensäure Lactobacillus crispatusChloroform p. d. a. (stabilized with amylen) Technical information about chemical reagents: Chemical formula: CHCl CAS number: 67 66 3 EC number: 200 663 8 Synonyms: trichloromethane, trichloromethane, methylene trichloride, formyl trichloride Type: p. d. a. Purity: min. 98. 5% Stabilizer (amylen): 0. 0045 0. 0055% Water: max. 0. 015%. Non volatile components: max. 0. 0006% Chlorides (Cl): max. 0. 00003% Aldehydes and ketones: max. 0. 005% Free