Polyclonal Antibody to Peptidylglycine Alpha Amidating Monooxygenase (PAM)

PAL; PHM; Peptidylamidoglycolate lyase; Peptidyl-Alpha-hydroxyglycine Alpha-amidating Lyase; Peptidylglycine Alpha-Hydroxylating Monooxygenase

  • Polyclonal Antibody to Peptidylglycine Alpha Amidating Monooxygenase (PAM) Packages (Simulation)
  • Polyclonal Antibody to Peptidylglycine Alpha Amidating Monooxygenase (PAM) Packages (Simulation)
  • Polyclonal Antibody to Peptidylglycine Alpha Amidating Monooxygenase (PAM) DAB staining on IHC-P; Samples: Human Kidney Tissue; Primary Ab: 20µg/ml Rabbit Anti-Human PAM Antibody Second Ab: 2µg/mL HRP-Linked Caprine Anti-Rabbit IgG Polyclonal Antibody (Catalog: SAA544Rb19)
  • Polyclonal Antibody to Peptidylglycine Alpha Amidating Monooxygenase (PAM) DAB staining on IHC-P;
    Samples: Human Cardiac Muscle Tissue;
    Primary Ab: 20μg/ml Rabbit Anti-Human PAM Antibody
    Second Ab: 2µg/mL HRP-Linked Caprine Anti-Rabbit IgG Polyclonal Antibody
    (Catalog: SAA544Rb19)
  • PAC744Hu01.jpg Figure. Western Blot; Sample: Recombinant PAM, Human.
  • Certificate ISO9001: 2008, ISO13485: 2003 Registered

SPECIFITY of the Polyclonal Antibody to Peptidylglycine Alpha Amidating Monooxygenase (PAM)

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

USAGE of the Polyclonal Antibody to Peptidylglycine Alpha Amidating Monooxygenase (PAM)

Western blotting: 0.5-2µg/mL
Immunohistochemistry: 5-20µg/mL
Immunocytochemistry: 5-20µg/mL
Optimal working dilutions must be determined by end user.

STORAGE of the of the Polyclonal Antibody to Peptidylglycine Alpha Amidating Monooxygenase (PAM)

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 Peptidylglycine Alpha Amidating Monooxygenase (PAM)

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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