P7943
L-α-Phosphatidylethanolamine from egg yolk
Type III, ≥97% (TLC), lyophilized powder
Synonym(s):
1,2-Diacyl-sn-glycero-3-phosphoethanolamine, L-α-Cephalin
About This Item
Recommended Products
biological source
egg yolk
Quality Level
type
Type III
Assay
≥97% (TLC)
form
lyophilized powder
functional group
phospholipid
lipid type
phosphoglycerides
shipped in
ambient
storage temp.
−20°C
InChI
1S/C40H80NO8P/c1-3-5-7-9-11-13-15-17-18-19-20-21-23-25-27-29-31-33-40(43)49-38(37-48-50(44,45)47-35-34-41)36-46-39(42)32-30-28-26-24-22-16-14-12-10-8-6-4-2/h38H,3-37,41H2,1-2H3,(H,44,45)/t38-/m1/s1
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1 of 4
This Item | SAB5700633 | SAB5700679 | AV33090 |
---|---|---|---|
affinity isolated antibody | affinity isolated antibody | affinity isolated antibody | IgG fraction of antiserum |
100 | 100 | 100 | 100 |
human, mouse, rat | human, rat, mouse | rat, mouse, human | human, dog, mouse, guinea pig, horse, bovine, sheep, rat, rabbit |
immunofluorescence: 1:50-1:200, western blot: 1:500-1:2000 | immunofluorescence: 1:50-1:200, immunohistochemistry: 1:50-1:200, western blot: 1:500-1:2000 | western blot: 1:500-1:2000 | immunohistochemistry: suitable, western blot: suitable |
buffered aqueous solution | buffered aqueous solution | buffered aqueous solution | buffered aqueous solution |
General description
Application
- as a component of lipid mixture for the synthesis of giant unilamellar vesicles (GUVs)[4]
- in ceramide phosphoethanolamine (CPE) synthase assay using crude sphingomyelin synthase-related protein from Hela cells[5]
- for the standard curve generation for the quantification of lipids in plantaris muscle homogenates from mice[6]
Packaging
Caution
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
Certificates of Analysis (COA)
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Protocols
(soybean), ≥97%; L-α-Phosphatidylethanolamine from egg yolk, Type III, ≥97% (TLC), lyophilized powder; L-α-Phosphatidylcholine, from egg yolk, Type XVI-E, ≥99% (TLC), lyophilized powder; Sphingomyelin, from chicken egg yolk, ≥95%
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