Sushi Peptide S3, aa268-301 (Factor C Sushi 3)

Lyophilized powder may be stored at 4 °C for short-term only. Stable for 12 months at -20 °C. Reconstitute (see reconstitution instructions for peptides) and store at -20 °C. For maximum recovery of product, centrifuge the original vial prior to removing the cap. Further dilutions can be made in assay buffer.