Recombinant Raja clavata Parvalbumin alpha

Q: What sizes are available for Recombinant Raja clavata Parvalbumin alpha?

Recombinant Raja clavata Parvalbumin alpha is available in the following size(s): 0.02 mg (E-Coli), 0.1 mg (E-Coli), 0.02 mg (Yeast), 0.1 mg (Yeast), 0.02 mg (Baculovirus), 1 mg (E-Coli), 0.02 mg (Mammalian-Cell), 0.1 mg (Baculovirus), 1 mg (Yeast), 0.1 mg (Mammalian-Cell), 1 mg (Baculovirus), 0.5 mg (Mammalian-Cell).

Product Specifications

CAS Number

9000-83-3

Storage Conditions

Store at -20 degrees C. For long-term storage, store at -20 degrees C or -80 degrees C. Store working aliquots at 4 degrees C for up to one week. Repeated freezing and thawing is not recommended.

Short Name

[Parvalbumin alpha]

Other Product Names

[Parvalbumin alpha; Parvalbumin alpha]

NCBI GI Number

131104

NCBI Accession Number

P02630.1

Uniprot Accession Number

P02630

Question 3

How many pack sizes does Recombinant Raja clavata Parvalbumin alpha come in?

Accepted Answer

Recombinant Raja clavata Parvalbumin alpha is available in 12 different pack sizes.

Question 4

Is Recombinant Raja clavata Parvalbumin alpha in stock?

Accepted Answer

Recombinant Raja clavata Parvalbumin alpha is currently made to order / not held in immediate stock. Contact us for lead time.

Question 5

What is the purity of this recombinant protein?

Accepted Answer

Purity, typically assessed by SDS-PAGE, is listed on the datasheet under quality control data.

Question 6

What do I do if this product arrives with reduced ice or a damaged cold-chain package?

Accepted Answer

Report this to us immediately with photos and your order reference. Our specialists will assess whether the product is still usable given the cold-chain interruption, and will arrange a replacement or credit if it isn’t.

Question 7

What host species was used to raise this antibody?

Accepted Answer

The host species used in production is listed under product specifications on the datasheet, and is relevant when selecting a compatible secondary antibody for your assay.