BES CAS: 10191-18-1 Chaw tsim tshuaj paus Nqe

pH Buffering: BES muaj peev xwm buffering zoo ntawm pH thaj tsam ntawm 6.4 txog 7.8.Nws pab tswj cov pH ruaj khov los ntawm kev tswj cov concentration ntawm hydrogen ions hauv cov tshuaj.Qhov no ua rau nws muaj txiaj ntsig tshwj xeeb hauv kev sim tshuaj lom neeg thiab tshuaj lom neeg uas tswj xyuas pH tshwj xeeb yog qhov tseem ceeb.

Protein Stabilization: BES feem ntau ua hauj lwm hauv cov txheej txheem purification thiab khaws cia.Nws cov khoom buffering tuaj yeem pab tswj cov pH hauv qhov zoo tshaj plaws rau kev ruaj ntseg ntawm cov protein thiab tiv thaiv denaturation lossis degradation ntawm cov protein.

Enzyme Reactions: BES feem ntau yog siv los ua tus neeg sawv cev buffering hauv cov tshuaj tiv thaiv enzymatic.Nws pab tswj cov pH zoo tshaj plaws rau kev ua enzyme, kom ntseeg tau tias cov tshuaj tiv thaiv ua haujlwm zoo.

Cell Culture: BES yog siv nyob rau hauv daim ntawv thov kab lis kev cai ntawm tes, tshwj xeeb tshaj yog nyob rau hauv mammalian cell kab.Nws pab tswj cov pH ntawm kev loj hlob nruab nrab, uas yog ib qho tseem ceeb rau cell viability thiab zoo cellular zog.

Electrophoresis: BES yog siv los ua tus neeg sawv cev buffering hauv cov txheej txheem electrophoresis rau kev sib cais thiab kev tsom xam ntawm biomolecules, suav nrog cov protein thiab nucleic acids.Nws ua kom ntseeg tau tias kev sib cais tshwm sim nyob rau hauv qhov xav tau pH ntau yam, tso cai rau kev txheeb xyuas qhov tseeb.