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Merck
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主要文件

SAB3700260

Sigma-Aldrich

Anti-goat IgG (Fc specific)-Alkaline Phosphatase antibody produced in rabbit

affinity isolated antibody, buffered aqueous solution

别名:

ALP, Alk Phos

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About This Item

UNSPSC代码:
12352203
NACRES:
NA.46

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


历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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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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