Rabbit Anti-E. Coli Proteins IgG-Agarose affinity gel for removing E. coli proteins

Additional isotype:

IgG

Antibody host:

N/A

Antibody type:

N/A

Conjugation:

Agarose

Antibody conjugate:

Agarose

Stock availability:

Available

Category:

Custom Service

Latin name:

Oryctolagus cuniculus

Technical datasheet:

Contact Gentaur to request the datasheet or ask our specialists for more information.

Properties:

The purest agarose was used in the production of Rabbit Anti- Proteins IgG-Agarose for removing proteins by adi.

Notes:

The Rabbit Anti-E. Coli Proteins IgG-Agarose affinity gel for removing E. coli proteins is manufactured for Research Use Only or for diagnostics purposes.

Description:

This antibody needs to be stored at + 4°C in a fridge short term in a concentrated dilution. Freeze thaw will destroy a percentage in every cycle and should be avoided.

About:

Immunoglobulin gamma, IgG, mouse monoclonal H&L chain clones or rabbit, goat polyclonal antibodies have 4 parts. There are 2 heavy chains, 2 light chains. The IgG antibody has 2 antigen binding sites. They represent 70% or more of serum antibodies. This antibody can be antigen purified or protein A or G purified. For storage sodium azide is added or you can call us to request azide free antibody preparations. These will need colder storage temperatures.Rabbits are used for polyclonal antibody production by adi. Rabbit antibodies are very stable and can be stored for several days at room temperature. adi adds sodium azide and glycerol to enhance the stability of the rabbit polyclonal antibodies. Anti-human, anti mouse antibodies to highly immunogenic selected peptide sequences are" monoclonal like" since the epitope to which they are directed is less than 35 amino acids long.

Test:

A high affinity purification column was use to purify Rabbit Anti- Proteins IgG-Agarose for removing proteins by adi by chromatographic size exclusion.A gel is a solid jelly-like material that can have properties ranging from soft and weak to hard and tough. Gels are defined as a substantially dilute cross-linked system, which exhibits no flow when in the steady-state. By weight, gels are mostly liquid, yet they behave like solids due to a three-dimensional cross-linked network within the liquid. It is the crosslinking within the fluid that gives a gel its structure (hardness) and contributes to the adhesive stick (tack). In this way gels are a dispersion of molecules of a liquid within a solid in which the solid is the continuous phase and the liquid is the discontinuous phase. The word gel was coined by 19th-century Scottish chemist Thomas Graham by clipping from gelatin.