NOVACHIM TRADING SRL

Pachet reactivi chimici conform descriere cmd 709-e2

Tetraethyl orthosilicate cmd 710- e2

1. Graphene oxide 4mg/ml - Sigma - 777676-1 buc - 100ml : 2690 RON/100ml 2. Graphene oxide 10mg/ml - Tokyo Chemical - G0557 - 1 BUC - 25ml : 1780 RON/25ml 3. Alcool etilic absolut, 99.3% - Chemical company - 64-17-5 - 5 buc - nu am de Chemical Company ci numai de la Chimreactiv : 1l : 59 RON/1l- stoc in Buc 4. Isopropanol (-2-propanol) - 99.8% - 5 buc - 2.5l cod AL0312 : ; la ambalarea de 2,5l nu avem pret special si este 347,50 RON

NECESAR 3 LITRI PENTRU 500 GRAME MEDIU DG18 AGAR • Form: liquid • Density: 1,26 g/cm3 • Solub. in water (20 ºC): miscible • Melting point: 18 ºC • Boiling point: (0,09 hPa) 120 ºC • Flash point: 199 ºC • Ignition temp.: 400 ºC • Vapour pressure: (20 ºC) < 0,001 hPa • Expl. limit (lower): 0,9 Vol% • pH (100 g/l H2O, 20 ºC) ~ 5. Mentionam ca aceasta reprezinta comanda ferma.

Formula* (in g/L) Peptone 5,000 Dextrose 10,000 Monopotassium phosphate 1,000 Magnesium sulphate. 7H2O 0,500 Dichloran 0,002 Chloramphenicol 0,100 Agar 15,000 Final pH at 25ºC 5,6 ± 0,2

NECESAR 3 LITRI PENTRU 500 GRAME MEDIU DG18 AGAR • Form: liquid • Density: 1,26 g/cm3 • Solub. in water (20 ºC): miscible • Melting point: 18 ºC • Boiling point: (0,09 hPa) 120 ºC • Flash point: 199 ºC • Ignition temp.: 400 ºC • Vapour pressure: (20 ºC) < 0,001 hPa • Expl. limit (lower): 0,9 Vol% • pH (100 g/l H2O, 20 ºC) ~ 5

Rhodamina B

P-Nitrofenil butirat

Formula* in g/L Casein peptone 2,00 Sodium chloride 5,00 Dipotassium phosphate 0,20 Bromothymol Blue 0,08 Agar 2,50 Final pH 7,1 ± 0,2 at 25ºC * Adjusted and /or supplemented as required to meet performance criteria Directions Suspend 9,8 g of powder in 1 L of distilled water and bring to the boil. Add sugar in the desired concentration and distribute in fermentation tubes. Sterilize in the autoclave at 121ºC for 15 min

Yeast extract...........................................3,000 Gelatine peptone.....................................7,000 Bile salts ...............................................1,500 D (+) Glucose.......................................10,000 Sodium chloride.....................................5,000 Neutral red..............................................0,030 Crystal violet...........................................0,002 Agar......................................................13,000 Final pH 7, 4 ± 0, 2 at 25ºC

Casein peptone 15,0 Soy peptone 5,0 Sodium chloride 5,0 Agar 15,0 Final pH at 25ºC 7,3 ± 0,2

• Form: liquid • Density: (25 ºC) 1,07 g/cm3 • Solub. in water (25 ºC): miscible • Boiling point: > 100 ºC • Flash point: > 149 ºC • Ignition temp.: > 180 ºC • Vapour pressure: (20 ºC) < 1,33 hPa • Viscosity: (25 ºC) 375 - 480 mPas • pH (50 g/l H2O, 20 ºC) 5 - 7

1.Peptone salt solution, 500g 2.Plate count agar, 500g 3.Tryptone soya yeast extract agar ( TSA ), 500g 4.Glycerol 99% extra pure , 1l conform oferta din data de 10.11.2020, produse insotite la livrare de declaratie de conformitate, certificat de calitate pe lot, marca CE

Reactiv pentru oxidaza. Flacon cu 5g. Valabilitate 5 ani. Certificat de calitate,CE. Furnizor certificate ISO 9001:2015, avizat MS.

NECESAR 3 LITRI PENTRU 500 GRAME MEDIU DG18 AGAR • Form: liquid • Density: 1,26 g/cm3 • Solub. in water (20 ºC): miscible • Melting point: 18 ºC • Boiling point: (0,09 hPa) 120 ºC • Flash point: 199 ºC • Ignition temp.: 400 ºC • Vapour pressure: (20 ºC) < 0,001 hPa • Expl. limit (lower): 0,9 Vol% • pH (100 g/l H2O, 20 ºC) ~ 5. Mentionam ca aceasta reprezinta comanda ferma.

p-Nitrofenil palmitat

Vaselin oil sterile

Casein Pancreatic Peptone is a protein hydrolysate, obtained by digestion with pancreatic enzyme extracts. It differs from Tryptone (Art. No. 07-119) only in the way it is obtained, which produces a different amino acid composition with the majority being of a smaller molecular size. It is the most commonly used peptone in industrial fermentation processes. Among the raw materials used in its preparation the bovine constituents (Milk casein) belong to the category C according to “Note for Guidance” EMEA/410/01 Rev. 2”. The Milk casein is sourced from New-Zealand, and comes from the herds declared free from Bovine Spongiform Encephalopathy and Foot-and-Mouth disease after examination by the Veterinary Authorities. The product does not contain and is not derived from specified risk material as defined in the European Commission Decision 97/534/EC. Also it complies with the General Monograph 1483 on “Products with Risk of Transmitting Agents of Animal Spongiform Encephalopathies” in the current European Pharmacopoeia. Other constituents used are of porcine origin. The manufacturing process includes boiling at 100ºC for a minimum of 5 minutes and instantaneous heating at 170ºC minimum on spray drying. Note: The most important characteristics are shown in the following figures and in Tables 1 to 6 at the beginning of this chapter. Data are average values, which may vary from batch to batch

Formula* in g/L Meat extract 1,00 Yeast extract 2,00 Peptone 5,00 Sodium chloride 5,00 Agar 15,00 Final pH 7,4 ± 0,2 at 25ºC * Adjusted and /or supplemented as required to meet performance criteria Directions Suspend 28 g of powder in 1 L of distilled water and bring to the boil dissolving completely. Sterilize in the autoclave at 121°C for 15 minutes

Azotat de magneziu 99-102%, reagent grade ACS, heavy mnetals ( as Pb ) max.0,00005, As.max 0,0001% cod Scharlau MA0050 : 185 RON/500g; Clorura stanoasa dihidrat reagent grade cod Scharlau ES0064; TERMEN VALABILITATE MIN 1 AN;