missing translation for 'onlineSavingsMsg'
Learn More

Thermo Scientific™ Oxoid™ Malt Extract

Oxoid Malt Extract is recommended for use in media for yeast and mold growth.

580.00 NOK

Specifications

Form Powder
Product Type Malt Extract
View More Specs

Products 1
Product Code Brand Quantity Price Quantity & Availability  
Product Code Brand Quantity Price Quantity & Availability  
10188572
View Documents Promotion Details
Thermo Scientific™
LP0039B
500 g
580.00 NOK
500g
Please to purchase this item. Need a web account? Register with us today!
Description

Description

Oxoid Malt Extract is recommended for use in media for yeast and mold growth.

An extract of sprouted grain with conserved nitrogen and carbohydrate constituents
Specifications

Specifications

Powder
Malt Extract
Videos
Safety and Handling

Safety and Handling

Product Identifier
  • Malt Extract

Signal Word
  • Danger

Hazard Category
  • Respiratory sensitiser Category 1

Hazard Statement
  • H334-May cause allergy or asthma symptoms or breathing difficulties if inhaled.

Precautionary Statement
  • P280-Wear protective gloves/protective clothing/eye protection/face protection.
  • P261-Avoid breathing dust/fume/gas/mist/vapours/spray.
  • P304-IF INHALED:.
  • P342+P311-If experiencing respiratory symptoms: Call a POISON CENTER/doctor/ .

Supplemental information
  • MIXTURE LIST-Contains : Barley, malt

SDS
Documents

Documents

Product Certifications
Product Content Correction

Your input is important to us. Please complete this form to provide feedback related to the content on this product.

Product Title

By clicking Submit, you acknowledge that you may be contacted by Fisher Scientific in regards to the feedback you have provided in this form. We will not share your information for any other purposes. All contact information provided shall also be maintained in accordance with our Privacy Policy.

Thank You! Your feedback has been submitted. Fisher Scientific is always working to improve our content for you. We appreciate your feedback.