Question 1

What is the catalog number for Recombinant Euphorbia esula Histone H3.2 (H3)?

Accepted Answer

The catalog number for Recombinant Euphorbia esula Histone H3.2 (H3) is MBS1334794.

Question 2

What sizes are available for Recombinant Euphorbia esula Histone H3.2 (H3)?

Accepted Answer

Recombinant Euphorbia esula Histone H3.2 (H3)

Product Specifications

CAS Number

9000-83-3

Gene Name

[H3]

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.

Other Gene Names

[H3]

Short Name

[Histone H3.2 (H3)]

Other Product Names

[Histone H3.2; Histone H3.2]

NCBI GI Number

62286642

NCBI Accession Number

Q71T45.3

Uniprot Accession Number

Q71T45

Question 3

How many pack sizes does Recombinant Euphorbia esula Histone H3.2 (H3) come in?

Accepted Answer

Recombinant Euphorbia esula Histone H3.2 (H3) is available in 12 different pack sizes.

Question 4

Is Recombinant Euphorbia esula Histone H3.2 (H3) in stock?

Accepted Answer

Recombinant Euphorbia esula Histone H3.2 (H3) is currently made to order / not held in immediate stock. Contact us for lead time.

Question 5

Can you help me confirm if this product is right for my specific experiment?

Accepted Answer

Yes, contact us with details of your sample type, species, and intended application, and our specialists will confirm suitability or suggest an alternative from our supplier network if this isn’t the best fit.

Question 6

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 7

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.