Tel:
+49 (0)241 95 163 153
Fax:
+49 (0)241 95 163 155
E-Mail:
orders@anticorps-enligne.fr

PLSCR3 Protéine

PLSCR3 Origine: Souris Hôte: Escherichia coli (E. coli) Recombinant WB, SDS, ELISA, IP
N° du produit ABIN6118743
  • Antigène Voir toutes PLSCR3 Protéines
    PLSCR3 (phospholipid Scramblase 3 (PLSCR3))
    Type de proteíne
    Recombinant
    Origine
    • 6
    • 3
    Souris
    Source
    • 2
    • 2
    • 2
    • 2
    • 1
    Escherichia coli (E. coli)
    Application
    Western Blotting (WB), SDS-PAGE (SDS), ELISA, Immunoprecipitation (IP)
    Attributs du produit
    Mouse Phospholipid Scramblase 3 (PLSCR3) Protein
    Top Product
    Discover our top product PLSCR3 Protéine
  • Indications d'application
    Optimal working dilution should be determined by the investigator.
    Commentaires

    Please note that the majority of this suppliers proteins are partial length rather than full length.
    We recommend customers to inquire.

    Restrictions
    For Research Use only
  • Format
    Liquid
    Concentration
    200 μg/mL
    Buffer
    Prior to lyophilization: PBS,  pH 7.4, containing 0.01 % SKL, 1 mM DTT, 5 % Trehalose and Proclin-300.
    Agent conservateur
    Dithiothreitol (DTT), ProClin
    Précaution d'utilisation
    This product contains ProClin and Dithiothreitol (DTT): POISONOUS AND HAZARDOUS SUBSTANCES which should be handled by trained staff only.
    Stock
    4 °C,-80 °C
    Stockage commentaire
    Store at 2-8 °C for up to one month. Store at -80 °C for up to one year. Avoid repeated freeze/thaw cycles.
  • Antigène
    PLSCR3 (phospholipid Scramblase 3 (PLSCR3))
    Autre désignation
    Phospholipid Scramblase 3 (PLSCR3 Produits)
    Synonymes
    2210403O21Rik Protein, 2610037N06Rik Protein, ESTM3 Protein, X83310 Protein, Pls3 Protein, zgc:77051 Protein, phospholipid scramblase 3 Protein, phospholipid scramblase 3b Protein, PLSCR3 Protein, Plscr3 Protein, plscr3b Protein
    Poids moléculaire
    20.8 kDa
    UniProt
    Q9JIZ9
    Pathways
    Cellular Response to Molecule of Bacterial Origin, Carbohydrate Homeostasis
Vous êtes ici:
Support technique