Recombinant Rattus norvegicus Protein S100-A8

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

[protein S100-A8; Protein S100-A8; protein S100-A8; S100 calcium binding protein A8; Calgranulin-A; Migration inhibitory factor-related protein 8; MRP-8; p8; S100 calcium-binding protein A8]