Recombinant Human Anosmin-1 (KAL1), 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.<br>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 degree C/-80 degree C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

[anosmin-1; Anosmin-1; anosmin-1; kallmann syndrome protein; adhesion molecule-like X-linked; Kallmann syndrome interval gene 1; WAP four-disulfide core domain 19; Kallmann syndrome-1 sequence (anosmin-1); Kallmann syndrome 1 sequence; Adhesion molecule-like X-linked; Kallmann syndrome protein]