C7642
Concanavalin A from Canavalia ensiformis (Jack bean)
FITC conjugate, Type IV, lyophilized powder
Sinónimos:
ConA
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About This Item
Código UNSPSC:
12352202
NACRES:
NA.32
Productos recomendados
origen biológico
Canavalia ensiformis
Nivel de calidad
conjugado
FITC conjugate
tpo
Type IV
formulario
lyophilized powder
composición
Protein, 5-15% biuret
Extensión del etiquetado
3-6 mol FITC per mol protein
impurezas
Carbohydrate, essentially free
temp. de almacenamiento
−20°C
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Aplicación
For the fluorescent detection of glycoproteins containing α−D-mannose or α−D-glucose
Acciones bioquímicas o fisiológicas
Con A is not blood group specific but has an affinity for terminal α-D-mannosyl and α-D-glucosyl residues. Ca2+ and Mn2+ ions are required for activity. Con A dissociates into dimers at pH 5.6 or below. Between pH 5.8 and pH 7.0, Con A exists as a tetramer; above pH 7.0 higher aggregates are formed. Con A exhibits mitogenic activity which is dependent on its degree of aggregation. Succinylation results in an active dimeric form which remains a dimer above pH 5.6.
Envase
Package size based on protein content
Forma física
Lyophilized powder containing phosphate buffer salts and NaCl
Nota de análisis
Where reported, agglutination activity is expressed in μg/ml and is determined from serial dilutions in phosphate buffered saline, pH 6.8, containing Ca2+ and Mn2+ of a 1 mg per mL solution. This activity is the lowest concentration to agglutinate a 2% suspension of human erythrocytes after 1 hr incubation at 25 °C.
Palabra de señalización
Warning
Frases de peligro
Consejos de prudencia
Clasificaciones de peligro
Skin Sens. 1
Código de clase de almacenamiento
13 - Non Combustible Solids
Clase de riesgo para el agua (WGK)
WGK 3
Equipo de protección personal
dust mask type N95 (US), Eyeshields, Faceshields, Gloves
Certificados de análisis (COA)
Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»
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