生物来源
rabbit
偶联物
alkaline phosphatase conjugate
抗体形式
affinity isolated antibody
抗体产品类型
secondary antibodies
克隆
polyclonal
表单
buffered aqueous solution
种属反应性
goat
浓度
1.0 mg/mL
技术
immunohistochemistry: suitable
indirect ELISA: suitable
western blot: suitable
运输
wet ice
储存温度
2-8°C
靶向翻译后修饰
unmodified
一般描述
An immunoglobulin has two heavy chain and two light chain connected by disulfide bond. It mainly helps in immune defense. It is a glycoprotein. IgG is a major class of immunoglobulin. Immunoglobulin G (IgG) participates in hypersensitivity type II and type III. Goat IgG has two subclasses- IgG1 and IgG2.
特异性
This product was prepared from monospecific antiserum by immunoaffinity chromatography using Goat IgG coupled to agarose beads. Assay by immunoelectrophoresis resulted in a single precipitin arc against Anti-Alkaline Phosphatase (calf intestine), Anti-Rabbit Serum, Goat IgG, Goat IgG F(c) and Goat Serum. No reaction was observed against Goat IgG F(ab′)2.
免疫原
Goat IgG F(c) fragment
物理属性
Antibody format: IgG
外形
Supplied in 0.05 M Tris Chloride, 0.15M Sodium Chloride, 0.001M Magnesium Chloride, 0.0001M Zinc Chloride, 50% (v/v) Glycerol; pH 8.0 with 10 mg/mL Bovine Serum Albumin (BSA) - Immunoglobulin and Protease free
免责声明
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.
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储存分类代码
10 - Combustible liquids
WGK
WGK 1
闪点(°F)
Not applicable
闪点(°C)
Not applicable
Specific IgG for cat allergens in patients with allergic conjunctivitis
Miyama A, et al.
International Ophthalmology (2015)
Françoise Nau et al.
Food chemistry, 389, 133132-133132 (2022-05-09)
While there is a consensus that food structure affects food digestion, the underlying mechanisms remain poorly understood. A previous experiment in pigs fed egg white gels of same composition but different structures evidenced such effect on food gastric disintegration. In
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