AP21262BT-N Alpha-Glucosidase anticorps

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1 ml / 350,00 €
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Rabbit anti Bakers Yeast Alpha-Glucosidase

AP21262BT-N

Description du Produit Alpha-Glucosidase

Rabbit anti Bakers Yeast Alpha-Glucosidase.
Presentation: Biotin
Product is tested for Dot blot, Enzyme Immunoassay, Immunodiffusion, Immunocytochemistry/Immunofluorescence, Immunoprecipitation, Radioimmunoassay, Western blot / Immunoblot.

Caractéristiques du Produit Alpha-Glucosidase

Type de Produit Anticorps Primaires
Quantité 1 ml
Synonymes YIL172C
Presentation Biotin
Reactivité d'Espèce Bakers Yeast
Applications Dot, E, ICC/IF, ID, IP, R, WB
Clonalité Polyclonal
Hôte Rabbit
Isotype IgG
Destination Worldwide
Fiche Technique Télécharger la fiche technique
Fournisseur Acris Antibodies GmbH
Material Safety DataSheet (MSDS) MSDS for Polyclonal Antibodies (de)

Extrait de la Fiche Technique

Immunogène
Swiss Prot:
P40439
Immunogène:
Alpha-Glucosidase isolated and purified from Baker’s Yeast.
Freund’s complete adjuvant is used in the first step of the immunization procedure.
GeneID:
853235
Applications This product is intended for use in precipitating and non-precipitating antibody-binding assays (such as e.g., ELISA and Western blotting and Immunofluorescence or Histochemical techniques).
Working Dilutions:
Non-precipitating antibody-binding techniques: 1/1,000-1/10,000.
Concentration 10 mg/ml
Stockage Store the antibody lyophilized at 2-8°C and reconstituted at 2-8°C for one week or (in aliquots) at -20°C for longer.
If a slight precipitation occurs upon storage, this should be removed by centrifugation.
Shelf life: one year from despatch.
Presentation
Conjugation:
Biotin
Molar radio:
Biotin/ IgG ~6.2
Purification:
Ammonium Sulphate Precipitation and Ion Exchange Chromatography
Buffer:
PBS, pH 7.2 without preservatives and foreign proteins
Format:
Lyophilized hyperimmune IgG fraction
Reconstitution:
Restore by adding 1.0 ml of sterile distilled water
Specificité
Specificité:
This antibody recognizes Alpha-Glucosidase from Baker’s Yeast.
The reagents were evaluated for potency, purity and specificity using most or all of the following techniques: Immunoelectrophoresis, Cross-Immunoelectrophoresis, Single Radial Immunodiffusion (Ouchterlony), block titration, ELISA, Immunoblotting and enzyme inhibition.
Cross-reactivities against enzymes of other sources may occur but have not been determined.
Espèces:
Baker’s Yeast.
ID Gène 853235

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