Colloidal chitin was prepared according to the method described by Agrawal and Kotasthane (2012) (link). Briefly, 20 g of chitin (chitin from shrimp cells-Sigma-Aldrich, South Africa) was dissolved in 350 ml cold 12 M HCl overnight at 4°C with continuous mixing on a magnetic stirrer plate, followed by extraction with 2,000 ml of ice-cold 95% ethanol and an overnight incubation at 25°C. The precipitate was centrifuged at 1,479 g for 20 min at 4°C. The pellet was washed with sterile distilled water three times and centrifuged at 1,479 g for 5 min at 4°C till the acid and ethanol were completely washed-off. The colloidal chitin obtained had a soft, pasty consistency with 90–95% moisture and was stored at 4°C until further use.
Chitin from
Manufactured by Merck Group
Chitin is a naturally occurring biopolymer obtained from the exoskeletons of crustaceans, such as shrimp, crab, and lobster. It is a linear polysaccharide composed of N-acetylglucosamine units linked by β(1-4) glycosidic bonds. Chitin exhibits unique physical and chemical properties, including biocompatibility, biodegradability, and antimicrobial activity.
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Lab products found in correlation
2 protocols using chitin from
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Colloidal Chitin Preparation from Shrimp Cells
2
Soybean Oil-Based Photocurable Emulsion
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Acrylated epoxidized soybean oil (AESO) containing 4000 ppm of monomethyl ether hydroquinone as an inhibitor, was a product from Arkema. This oil is in the form of a slightly viscous and light-colored liquid. Deionized water was used for all emulsifications and treatment processes. Chitin from crab shells was obtained from, and hydrochloric acid (37 vol%) were products from Sigma Aldrich. Irgacure 184 UV-initiator was kindly provided by Ciba.
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