ELOVL5, CT (ELOVL5, Elongation of very long chain fatty acids protein 5)

May be stored at 4 degree C for short-term only. Aliquot to avoid repeated freezing and thawing. Store at -20 degree C. Aliquots are stable for at least 12 months. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap.

[elongation of very long chain fatty acids protein 5 isoform 4; Elongation of very long chain fatty acids protein 5; elongation of very long chain fatty acids protein 5; ELOVL FA elongase 5; fatty acid elongase 1; 3-keto acyl-CoA synthase ELOVL5; very-long-chain 3-oxoacyl-CoA synthase 5; homolog of yeast long chain polyunsaturated fatty acid elongatio; homolog of yeast long chain polyunsaturated fatty acid elongation enzyme 2; ELOVL family member 5, elongation of long chain fatty acids (FEN1/Elo2, SUR4/Elo3-like, yeast); ELOVL fatty acid elongase 5; 3-keto acyl-CoA synthase ELOVL5; ELOVL fatty acid elongase 5; ELOVL FA elongase 5; Fatty acid elongase 1; hELO1; Very-long-chain 3-oxoacyl-CoA synthase 5]