Lysozyme from Chicken Egg White is a salt-free enzyme used in laboratory procedures to lyse bacterial cell walls. This 10 g vial of lysozyme is used to disrupt cell membranes in both prokaryotic and eukaryotic cells, making it an essential tool in molecular biology. It is commonly used in protein extraction protocols, bacterial culture preparation, and nucleic acid isolation. Lysozyme’s ability to break down peptidoglycan, a major component of bacterial cell walls, makes it indispensable for enzyme assays and bacterial lysis experiments. It is widely used in research involving cell biology, microbiology, and genetic studies.