biological source
rabbit
conjugate
alkaline phosphatase conjugate
antibody form
affinity isolated antibody
antibody product type
secondary antibodies
clone
polyclonal
form
buffered aqueous solution
species reactivity
goat
concentration
1.0 mg/mL
technique(s)
immunohistochemistry: suitable, indirect ELISA: suitable, western blot: suitable
shipped in
wet ice
storage temp.
2-8°C
target post-translational modification
unmodified
Quality Level
General description
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.
Antibody format: IgG
Immunogen
Goat IgG F(c) fragment
Biochem/physiol Actions
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.
Physical form
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
Disclaimer
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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存储类别
10 - Combustible liquids
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
法规信息
新产品
此项目有
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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