Trypsin (Bacterial, 250 U/mg) – 25 g

Trypsin is a proteolytic enzyme supplied as bacterial trypsin with an activity of approximately 250 U/mg, provided in a 25 g pack for educational laboratory use. This enzyme catalyses the breakdown of proteins by hydrolysing peptide bonds, making it a key reagent for teaching digestion and enzyme action.

Identified by CAS Number: 9002‑07‑7 and carrying no UN number, trypsin is not classified as hazardous for transport when handled correctly. It shows optimal enzymatic activity at temperatures between 40 °C and 60 °C, allowing students to clearly observe the effect of temperature on enzyme‑catalysed reactions.

Supplied in solid form for improved stability and shelf life, this 25 g pack is suitable for multiple classroom experiments while allowing precise preparation of enzyme solutions as required.

Key Features

• Bacterial Trypsin enzyme
• Activity: approx. 250 U/mg
• 25 g pack – ideal for educational use
• CAS No: 9002‑07‑7
• No UN number – non‑hazardous for standard handling
• Optimum working temperature: 40–60 °C
• Supplied as a stable solid powder
• Suitable for school biology laboratories and prep rooms

Ideal for School Science Lessons

Trypsin is particularly well suited to GCSE and A‑Level biology lessons, especially when teaching enzymes, digestion, and protein structure. When used under teacher supervision and in accordance with standard laboratory guidance, it provides safe, engaging, and curriculum‑aligned practical learning.

• Demonstrating enzyme specificity and protein digestion
• Investigating the effect of temperature on enzyme activity
• Studying biological catalysts and reaction rates
• Supporting lessons on digestion and metabolism
• Developing practical skills in solution preparation and experimental observation

Reliable, biologically relevant, and easy to use in an educational setting, Trypsin (Bacterial, 250 U/mg) 25 g is a valuable teaching reagent that helps students develop a clear understanding of enzyme function through hands‑on laboratory investigation.