Guinea pig IgG (H+L chain), F(ab)2 Fragment Goat Polyclonal Antibody

CAT#: R1393TR

Guinea pig IgG (H+L chain), F(ab)2 Fragment goat polyclonal antibody, Texas Red

Specifications

Product Data

• Recommended Dilution: Suitable for Immunomicroscopy and Flow cytometry or FACS analysis as well as other antibody based fluorescent assays requiring lot-to-lot consistency.
  Flow Cytometry: 1:2,000 - 1:10,000.
  Immunofluorescence microscopy: 1:500 - 1:2,500.
• Host: Goat
• Clonality: Polyclonal
• Immunogen: Guinea Pig IgG whole molecule.
• Specificity: This product was prepared from monospecific antiserum by immunoaffinity chromatography using Guinea Pig IgG coupled to agarose beads followed by solid phase adsorption(s) to remove any unwanted reactivities, pepsin digestion and chromatographic separation.
  Assay by immunoelectrophoresis resulted in a single precipitin arc against anti-Goat Serum, Guinea Pig IgG and Guinea Pig Serum.
  No reaction was observed against anti-Pepsin or anti-Goat IgG F(c).
• Formulation: 0.01 M Sodium Phosphate, 0.25 M Sodium Chloride, pH 7.6 , containing 10 mg/ml Bovine Serum Albumin (BSA, IgG and Protease free) as stabilizer and 0.01% (w/v) Sodium Azide as preservative.
  Label: Texas Red
  State: Lyophilized F(ab')2 fragments.
  Label: -- Sulfonyl Chloride (TR; Molecular Weight 625 daltons)
  Absorption emission: 596 nm / 620 nm
  Molar radio: 3.0 moles Texas RedTM per mole of Goat IgG F(ab')2.
• Reconstitution Method: Restore with 1.0 ml of deionized water (or equivalent).
• Concentration: 1.0 mg/ml (by UV absorbance at 280 nm)
• Purification: Immunoaffinity chromatography.
• Conjugation: Texas Red
• Storage: Store vial at 4°C prior to restoration. For extended storage reconstitute product with 50% glycerol instead of water 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 4°C as an undiluted liquid.
  Dilute only prior to immediate use.
  Avoid cycles of freezing and thawing.