Goat IgG (H+L chain), adsorbed Donkey Polyclonal Antibody
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Specifications
Product Data | |
Recommended Dilution | Suitable for Immunoblotting, ELISA, Immunohistochemistry, Immunomicroscopy as well as other antibody based assays using streptavidin or avidin conjugates requiring lot-to-lot consistency. Recommended Dilutions: This product has been assayed against 1.0 µg of Goat IgG in a standard capture ELISA using Peroxidase conjugated strepavidin and ABTS (2,2'-azino-bis-[3-ethylbenthiazoline-6-sulfonic acid]) as a substrate for 30 minutes at room temperature. A working dilution of 1:12,000 to 1:60,000 of the reconstitution concentration is suggested for this product. |
Host | Donkey |
Clonality | Polyclonal |
Immunogen | Goat IgG whole molecule. |
Specificity | This product was prepared from monospecific antiserum by immunoaffinity chromatography using Goat IgG coupled to agarose beads followed by solid phase adsorption(s) to remove any unwanted reactivities. Assay by immunoelectro-phoresis resulted in a single precipitin arc against anti-Biotin, anti-Donkey Serum, Goat IgG and Goat Serum. No reaction was observed against Chicken, Guinea Pig, Hamster, Horse, Mouse, Rabbit and Rat Serum Proteins. |
Formulation | 0.02 M Potassium Phosphate, 0.15 M Sodium Chloride, pH 7.2 containing 10 mg/ml Bovine Serum Albumin (BSA, IgG and Protease free) as stabilizer and 0.01% (w/v) Sodium Azide as a preservative. Label: Biotin State: Lyophilized purified Ig fraction. Label: Biotinamidocaproate N-Hydroxysuccinimide Ester (BAC) Molar radio: 10-20 BAC molecules per Goat IgG molecule. |
Concentration | 1.0 mg/ml |
Purification | Immunoaffinity chromatography. |
Conjugation | Biotin |
Storage | Store vial at 2-8°C prior to restoration. For extended storage add glycerol to 50% and then aliquot contents and freeze at -20°C or below. Centrifuge product if not completely clear after standing at room temperature. This antibody is stable for one month at 2-8°C as an undiluted liquid. Dilute only prior to immediate use. Avoid repeated freezing and thawing. |
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