E2511
ExtrAvidin®
essentially salt-free, lyophilized powder
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About This Item
Produtos recomendados
forma
essentially salt-free, lyophilized powder
Nível de qualidade
técnica(s)
dot blot: suitable
immunohistochemistry: suitable
indirect ELISA: suitable
radioimmunoassay: suitable
Condições de expedição
wet ice
temperatura de armazenamento
2-8°C
Especificidade
Binding Activity: at least 10 μg biotin per mg
Aplicação
ExtrAvidin® has been used to tetramerize aliquots to generate HLA-A2 tetramers.
Ações bioquímicas/fisiológicas
ExtrAvidin® is prepared from egg white avidin. It is a tetrameric protein containing four high affinity binding sites for biotin. It combines the high specific activity of avidin with the low background staining of streptavidin, a biotin binding protein produced by the bacteria Streptomyces avidinii. It binds biotin with the high affinity of egg white avidin, however, it does not exhibit the unwanted non-specific binding reported for egg white avidin at physiological pH, such as the staining of mast cells.
Outras notas
A modified form of affinity purified egg white avidin.
Informações legais
ExtrAvidin is a registered trademark of Merck KGaA, Darmstadt, Germany
Exoneração de responsabilidade
Unless otherwise stated in our catalog or other company documentation accompanying the product(s), our products are intended for research use only and are not to be used for any other purpose, which includes but is not limited to, unauthorized commercial uses, in vitro diagnostic uses, ex vivo or in vivo therapeutic uses or any type of consumption or application to humans or animals.
Código de classe de armazenamento
11 - Combustible Solids
Classe de risco de água (WGK)
WGK 3
Ponto de fulgor (°F)
Not applicable
Ponto de fulgor (°C)
Not applicable
Equipamento de proteção individual
Eyeshields, Gloves, type N95 (US)
Certificados de análise (COA)
Busque Certificados de análise (COA) digitando o Número do Lote do produto. Os números de lote e remessa podem ser encontrados no rótulo de um produto após a palavra “Lot” ou “Batch”.
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