CHP-530
Saturated Phosphatidylcholine Liposomes
13:0 PC:Cholesterol (70:30 molar ratio)
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About This Item
UNSPSC Code:
12352211
NACRES:
NA.25
Quality Level
composition
Phosphate buffered saline
concentration
10 mM
impurities
30 mol % Cholesterol
70 mol % 13:0 1,2-ditridecanoyl-sn-glycero-3-phosphocholine
particle size
100 nm
pH
7.4
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General description
Liposomes are extensively used to study the interaction of proteins, peptides and other molecules with the surface of a lipid membrane. Liposomes made from saturated PC lipids have a high liquid to gel phase transition temperature and have different fatty acid lengths from 12:0-24:0 with and without cholesterol.
Application
Drug delivery
Lipid-protein interactions
Lipid-protein interactions
Storage and Stability
Liposomes should never be frozen. Liposomes should be stored in the dark at 4°C, except when brought to room temperature for brief periods prior to use.
Liposomes are made under sterile conditions. If you need to take multiple aliquots out of the vial, it is advised to take extreme care in not contaminating the vial. It is recommended to handle the vial under a sterile hood to maintain the sterility of the product. Liposomes should never be frozen. Ice crystals that form during freezing will rupture the lipid membrane of the liposomes and change the size of liposomes particles.
Liposomes are made under sterile conditions. If you need to take multiple aliquots out of the vial, it is advised to take extreme care in not contaminating the vial. It is recommended to handle the vial under a sterile hood to maintain the sterility of the product. Liposomes should never be frozen. Ice crystals that form during freezing will rupture the lipid membrane of the liposomes and change the size of liposomes particles.
Legal Information
Cellsome is a trademark of Encapsula NanoSciences
Product of Encapsula Nanosciences
Disclaimer
For research use only
Storage Class
12 - Non Combustible Liquids
wgk_germany
WGK 2
flash_point_f
Not applicable
flash_point_c
Not applicable
Certificates of Analysis (COA)
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