Transportation information can be found in Section 14 of the product's (M)SDS.To access the shipping information for this material, use the link on the product detail page for the product.
Select a Size
| Size/SKU | Availability | Price |
|---|---|---|
100 mg | Please contact Customer Service for Availability | 5 810,00 CZK |
500 mg | Please contact Customer Service for Availability | 18 400,00 CZK |
1 g | Please contact Customer Service for Availability | 32 500,00 CZK |
5 g | Please contact Customer Service for Availability | 111 600,00 CZK |
About This Item
General description
Application
Biochem/physiol Actions
Other Notes
Disclaimer
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This Item | |||
|---|---|---|---|
| description ≥95% protein basis (biuret) | description powder, ≥98% (agarose gel electrophoresis) | description ≥98% | description Optiferrin™, recombinant, expressed in rice |
| biological source human | biological source human | biological source human | biological source human |
| technique(s) cell culture | mammalian: suitable | technique(s) cell culture | mammalian: suitable | technique(s) cell culture | stem cell: suitable | technique(s) immunoprecipitation (IP): suitable, tissue culture: suitable |
| assay ≥98% (agarose gel electrophoresis), ≥95% protein basis (biuret) | assay ≥98% (agarose gel electrophoresis) | assay ≥98% | assay ≥95% (agarose gel electrophoresis) |
| form powder | form powder | form powder | form powder |
| mol wt 76-81 kDa | mol wt 76-81 kDa | mol wt - | mol wt - |
| shipped in wet ice | shipped in wet ice | shipped in - | shipped in - |
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Storage Class
11 - Combustible Solids
WGK
WGK 3
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What is the Department of Transportation shipping information for this product?
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What is the carbohydrate content of human transferrin?
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We have found the information on transferrin in a reference book:The Plasma Proteins, F.W. Putnam, ed, volume 2, chapter 4, Table II.According to the table, Transferrin is 6 percent carbohydrate, citing G.A. Jamieson, J. Biol. Chem. 240(7), 2914-2920 (1965).The table also gives information on the percentage of each type of monosaccharide that is present.
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