Polyclonal Antibody to Gastric Inhibitory Polypeptide (GIP)

Incretin hormone; Glucose Dependent Insulinotropic Peptide

  • Polyclonal Antibody to Gastric Inhibitory Polypeptide (GIP) Packages (Simulation)
  • Polyclonal Antibody to Gastric Inhibitory Polypeptide (GIP) Packages (Simulation)
  • Polyclonal Antibody to Gastric Inhibitory Polypeptide (GIP) DAB staining on IHC-P; Samples: Human Pancreas Tissue; Primary Ab: 20μg/ml Rabbit Anti-Human GIP Antibody Second Ab: 2µg/mL HRP-Linked Caprine Anti-Rabbit IgG Polyclonal Antibody (Catalog: SAA544Rb19)
  • Polyclonal Antibody to Gastric Inhibitory Polypeptide (GIP) DAB staining on IHC-P;
    Samples: Human Small intestine Tissue;
    Primary Ab: 20μg/ml Rabbit Anti-Human GIP Antibody
    Second Ab: 2µg/mL HRP-Linked Caprine Anti-Rabbit IgG Polyclonal Antibody
    (Catalog: SAA544Rb19)
  • PAA882Hu01.jpg Figure. Western Blot; Sample: Recombinant GIP, Human.
  • Certificate ISO9001: 2008, ISO13485: 2003 Registered

SPECIFITY of the Polyclonal Antibody to Gastric Inhibitory Polypeptide (GIP)

The antibody is a rabbit polyclonal antibody raised against GIP. It has been selected for its ability to recognize GIP in immunohistochemical staining and western blotting.

USAGE of the Polyclonal Antibody to Gastric Inhibitory Polypeptide (GIP)

Western blotting: 0.5-2ug/ml
Immunocytochemistry in formalin fixed cells: 5-20ug/ml
Immunohistochemistry in formalin fixed frozen section: 5-20ug/ml
Immunohistochemistry in paraffin section: 5-20ug/ml
Enzyme-linked Immunosorbent Assay: 0.05-2ug/ml
Optimal working dilutions must be determined by end user.

STORAGE of the of the Polyclonal Antibody to Gastric Inhibitory Polypeptide (GIP)

Store at 4°C for frequent use. Stored at -20°C in a manual defrost freezer for two year without detectable loss of activity. Avoid repeated freeze-thaw cycles.

STABILITY of the Polyclonal Antibody to Gastric Inhibitory Polypeptide (GIP)

The thermal stability is described by the loss rate. The loss rate was determined by accelerated thermal degradation test, that is, incubate the protein at 37°C for 48h, and no obvious degradation and precipitation were observed. The loss rate is less than 5% within the expiration date under appropriate storage condition.

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