OVA
Reaktivität: Huhn
WB, ELISA, IP, FM
Wirt: Kaninchen
Polyclonal
FITC
Applikationshinweise
ELISA. The antibody is suitable for use as a mouse IgE standard in ELISA assays. Other applications not tested. Optimal dilutions are dependent on conditions and should be determined by the user.
Beschränkungen
Nur für Forschungszwecke einsetzbar
Konzentration
1.0 mg/mL
Buffer
PBS, 0.09 % Sodium Azide
Konservierungsmittel
Sodium azide
Vorsichtsmaßnahmen
This product contains sodium azide: a POISONOUS AND HAZARDOUS SUBSTANCE which should be handled by trained staff only.
Handhabung
Avoid repeated freezing and thawing. Dilute only prior to immediate use.
Lagerung
4 °C/-20 °C
Informationen zur Lagerung
Store the product undiluted at 2-8 °C for up to one month. For extended storage mix with an equal volume of glycerol, aliquot contents and freeze at -20° C or below.
Chicken Ovalbumin is the major protein in the "white" of the egg (and a favorite antigen in immunological research). Egg white contains a variety of proteins including ovalbumin, conalbumin, ovomucoid and lysozyme. It belongs to the serpin family and the Ov serpin subfamily. Ovalbumin can cause an allergic reaction in humans. Ovalbumin has been implicated in the development of the egg shell. Immunohistochemistry revealed that ovalbumin is found only in the mammillary bodies of decalcified shell, and is not distributed throughout the shell matrix. These results indicate that ovalbumin is present during the initial phase of shell formation and becomes incorporated into the protein matrix of the mammillary bodies. However, it is not yet clear whether ovalbumin at this site plays a specific role in shell mineralisation.Synonyms: Allergen Gal d II, Egg albumin, Plakalbumin, SERPINB14