Albumin, Chicken (Not For Export EU)

Size

£456.00

SKU:: 208731
Molecular Weight:: 44287
Purity:: ≥98%. Purified by immunoaffinity chromatography.
Storage Conditions:: 4°C
Supplier:: United States Biological
Format:: Supplied as a lyophilized powder.
Extra Details:: Ovalbumin makes 75% of the total egg white protein. Chicken egg albumin is the major protein constituent of egg whites. Chicken egg albumin is a phosphorylated-glycoprotein. From the amino acid sequence, the peptide portion of the molecule consists of 385 residues and has a molecular weight of 42.7kD. Source: Serum Albumin, from chicken egg white Molecular Weight: 44287Da Purity: ≥98%. Purified by immunoaffinity chromatography. Solubility: Water: soluble 50mg/mLl clear to slightly hazy, colorless to faintly yellow Storage and Stability: Lyophilized and reconstituted products are stable for 6 months after receipt at 4°C. Reconstitute with sterile PBS. Aliquot to avoid repeated freezing and thawing. Store at -20°C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Further dilutions can be made in assay buffer.