AP21393PU-N Transaldolase antibody

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1 mg / €430.00
Please visit the country specific website of Acris Antibodies or contact your local Distributor to buy this product.

Quick Overview

Rabbit anti Bakers Yeast Transaldolase


Product Description for Transaldolase

Rabbit anti Bakers Yeast Transaldolase.
Presentation: Aff - Purified
Product is tested for Dot blot, Enzyme Immunoassay, Immunodiffusion, Immunocytochemistry/Immunofluorescence, Immunoprecipitation, Radioimmunoassay, Western blot / Immunoblot.

Properties for Transaldolase

Product Category Primary Antibodies
Quantity 1 mg
Synonyms TAL1, YLR354C
Presentation Aff - Purified
Reactivity Bakers Yeast
Applications Dot, E, ICC/IF, ID, IP, R, WB
Clonality Polyclonal
Host Rabbit
Isotype IgG
Shipping to Worldwide
PDF datasheet View Datasheet
Manufacturer Acris Antibodies GmbH
Material safety datasheet MSDS for Polyclonal Antibodies (de)

Datasheet Extract

Swiss Prot Num:
Transaldolase isolated and purified from baker’s yeast.
Freund’s complete adjuvant is used in the first step of the immunization procedure.
Application Can be used in precipitating and non-precipitating antibody-binding assays (such as e.g., ELISA and Western blotting and immuno-fluorescence or histochemical techniques); to prepare an insoluble immuno-affinity adsorbent; for labelling with a marker of the customer’s own choice.
Recommended Working Dilutions: vary widely, but may be between 1/1000 and 1/10000.
Concentration 2.0 mg/ml (after reconstitution)
Storage Store lyophilized at 2-8°C for 6 months or at -20°C long term.
After reconstitution store the antibody undiluted at 2-8°C for one week or
(in aliquots) at -20°C long term.
Avoid repeated freezing and thawing.
Shelf life: one year from despatch.
Solid Phase Affinity Chromatography
Buffer System:
PBS, pH 7.2 stabilized with Dextran without preservatives and foreign proteins
Lyophilized purified IgG fraction
Aff - Purified
Restore by adding 0.5 ml of sterile distilled water
Affinity purified antibodies of polyclonal rabbit antiserum to transaldolase from baker’s yeast.
The reagents were evaluated for potency, purity and specificity using most or all of the following techniques: immunoelectrophoresis, cross-immunoelectrophoresis, single radial immunodiffusion (Ouchterlony), block titration, ELISA, immunoblotting and enzyme inhibition.
Gene ID 851068

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