Parathymosin Protein (PTMS)
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- Antigène Tous les produits Parathymosin (PTMS)
- Parathymosin (PTMS)
- Type de proteíne
- Recombinant
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Origine
- Souris
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Source
- Escherichia coli (E. coli)
- Application
- Western Blotting (WB), SDS-PAGE (SDS)
- Attributs du produit
- Mouse Parathymosin (PTMS) Protein
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Parathymosin (PTMS) (AA 1-102) protein (His tag)
PTMS Origine: Humain Hôte: Escherichia coli (E. coli) Recombinant Greater than 95 % as determined by SDS-PAGE WB, ELISA
Parathymosin (PTMS) (AA 1-102) protein (GST tag)PTMS Origine: Humain Hôte: Wheat germ Recombinant WB, ELISA, AP, AA
Parathymosin (PTMS) (AA 2-102) protein (His tag)Crystallography grade PTMS Origine: Humain Hôte: Escherichia coli (E. coli) Recombinant >95 % as determined by SDS PAGE, Size Exclusion Chromatography and Western Blot. WB, SDS, ELISA, Crys
Parathymosin (PTMS) (AA 2-101) protein (His tag)Crystallography grade PTMS Origine: Souris Hôte: Escherichia coli (E. coli) Recombinant >95 % as determined by SDS PAGE, Size Exclusion Chromatography and Western Blot. WB, SDS, ELISA, Crys
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- Indications d'application
- Optimal working dilution should be determined by the investigator.
- Commentaires
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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
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- Format
- Liquid
- 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.
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- Antigène
- Parathymosin (PTMS)
- Autre désignation
- Parathymosin (PTMS Produits)
- Synonymes
- ParaT Protein, ZnBP Protein, 2610009E16Rik Protein, parathymosin Protein, PTMS Protein, Ptms Protein
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