Recombinant Pisum sativum 18.1 kDa class I heat shock protein (HSP18.1)
Product Specifications
Gene Name
[HSP18.1]
Reactivity
Garden pea
Storage Conditions
The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself.<br>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.
Other Gene Names
[HSP18.1]
Short Name
[18.1 kDa class I heat shock protein (HSP18.1)]
Other Product Names
[18.1 kDa class I heat shock protein; 18.1 kDa class I heat shock protein; HSP 18.1]
NCBI GI Number
123555
NCBI Accession Number
P19243.1
Uniprot Accession Number
P19243
CAS Number
9000-83-3
Available Sizes
Curated Selection
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