What is the catalog number for UNC13D Antibody?

The catalog number for UNC13D Antibody is orb1246812.

What sizes are available for UNC13D Antibody?

UNC13D Antibody is available in the following size(s): 0.1 mg.

Is UNC13D Antibody in stock?

UNC13D Antibody is currently made to order / not held in immediate stock. Contact us for lead time.

UNC13D Antibody

Product Specifications

Product Name Alternative

UNC13D, Munc13-4, unc-13 homolog D (C. elegans), FHL3, HLH3, HPLH3, unc-13 homolog D

UniProt

Q70J99

Reactivity

Human, Mouse

Immunogen

The immunogen for this antibody is: C-ETQKHKKDLHPLFD

Target

UNC13D

Clonality

Polyclonal

Conjugation

Unconjugated

Field of Research

Cancer Biology

Purification

Purified from goat serum by ammonium sulphate precipitation followed by antigen affinity chromatography using the immunizing peptide.

Concentration

500 ug/mL

Form

Liquid

Storage Conditions

Maintain refrigerated at 2-8°C for up to 2 weeks. For long term storage store at -20°C in small aliquots to prevent freeze-thaw cycles.

Notes

For research use only.

Applications Notes

Peptide ELISA: antibody detection limit dilution 1:128000.Western Blot:Approx. 105kDa band observed in Human T-lymphocyte and HeLa lysates (calculated MW of 123kDa according to NP_954712.1) . Recommended concentration: 1-3μg/mL. Primary incubation was 1 hour.Immunohistochemistry:In paraffin embedded Human Thymus shows cytoplasm staining in select areas. Recommended concentration: 2.5μg/mL. In paraffin embedded Mouse Lung shows staining of the resperatory epithelium in wildtype but not in the knock-out. Data kindly provided by Micheal Tuvim, University of Texas MD Anderson Cancer Center, Houston, USA. Recommended concentration: 1-2μg/mL.

Prediction Reactivity

Bovine, Canine, Porcine, Rat

Tested Applications

ELISA, IHC, WB

NCBI Accession Number

NP_954712.1

Host or Source

Goat

Preservative

Supplied at 0.5 mg/ml in Tris saline, 0.02% sodium azide, pH 7.3 with 0.5% bovine serum albumin. Aliquot and store at -20°C. Minimize freezing and thawing.