Your Good Partner in Biology Research
Your Good Partner in Biology Research
| Code | CSB-AP001601RA |
| Size |
$3140Purchase it in Cusabio online store (only available for customers from the US) |
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| Purity | >96% as determined by SDS-PAGE and HPLC. |
| Endotoxin | Less than 1.0 EU/μg as determined by LAL method. |
| Activity | Fully biologically active when compared to standard. The biologically active determined by a chemotaxis bioassay using human lymphocytes is in a concentration range of 5.0-50 ng/ml. |
| Uniprot No. | Q91Y39 |
| Research Area | Immunology |
| Species | Rattus norvegicus (Rat) |
| Source | E.coli |
| Expression Region | 20-135aa |
| Complete Sequence | SEAILPIASS CCTEVSHHIP RRLLERVNSC SIQRADGDCD LAAVILHVKR RRICVSPHNP TLKRWMSASE MKNGKENLCP RKKQDSGKDR KGHTPRKHGK HGTRRIHGTH DHEAPR |
| Mol. Weight | 13.1 kDa |
| Protein Length | Full Length of Mature Protein |
| Tag Info |
Tag-Free |
| Form | Lyophilized powder |
| Buffer | Lyophilized from a 0.2 µm filtered PBS, pH 7.4 |
| Reconstitution | We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference. |
| Troubleshooting and FAQs |
Protein FAQs |
| Storage Condition | Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles. |
| Shelf Life | The shelf life is related to many factors, storage state, buffer ingredients, storage temperature
and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C. |
| Lead Time | 5-10 business days |
| Notes | Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week. |
| Datasheet & COA | Please contact us to get it. |
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