Recombinant Mouse Sushi Domain-Containing Protein 4 (Susd4), Partial

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 degree C/-80 degree C. The shelf life of lyophilized form is 12 months at -20 degree C/-80 degree C.<br>Repeated freezing and thawing is not recommended. Store working aliquots at 4 degree C for up to one week.

High expression in brain and eye, with weaker expression in spinal cord and testis. Detected in white matter of brain and in the outer segments of photoreceptors.