Monoclonal Antibody to Salivary Alpha Amylase (AMY1A)

AMY1; AMY1B; AMY1C; Ptyalin; 1,4-alpha-D-glucan glucanohydrolase 1

  • Monoclonal Antibody to Salivary Alpha Amylase (AMY1A) Packages (Simulation)
  • Monoclonal Antibody to Salivary Alpha Amylase (AMY1A) Packages (Simulation)
  • Monoclonal Antibody to Salivary Alpha Amylase (AMY1A) DAB staining on IHC-P; Sample: Porcine Pancreas Tissue Primary Ab: 20µg/ml Mouse Anti-Rat AMY1A Antibody Control: Used PBS instead of primary antibody Second Ab: 2μg/ml HRP-Linked Caprine Anti-Mouse IgG Polyclonal Antibody (Catalog: SAA544Mu19)
  • Monoclonal Antibody to Salivary Alpha Amylase (AMY1A) Western Blot; Sample: Human Saliva
    Primary Ab: 0.01µg/ml Mouse Anti-Rat AMY1A Antibody
    Second Ab: 0.2μg/ml HRP-Linked Caprine Anti-Mouse IgG Polyclonal Antibody
    (Catalog: SAA544Mu19)
  • Monoclonal Antibody to Salivary Alpha Amylase (AMY1A) Western Blot; Samples: Lane1: Rat Pancreas lysate; Lane2: Mouse Pancreas lysate; Lane3: Porcine Pancreas lysate;
    Primary Ab: 0.01µg/ml Mouse Anti-Rat AMY1A Antibody
    Second Ab: 0.2μg/ml HRP-Linked Caprine Anti-Mouse IgG Polyclonal Antibody
    (Catalog: SAA544Mu19)
  • Certificate ISO9001: 2008, ISO13485: 2003 Registered

SPECIFITY of the Monoclonal Antibody to Salivary Alpha Amylase (AMY1A)

The antibody is a mouse monoclonal antibody raised against AMY1A. It has been selected for its ability to recognize AMY1A in immunohistochemical staining and western blotting.

USAGE of the Monoclonal Antibody to Salivary Alpha Amylase (AMY1A)

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 Monoclonal Antibody to Salivary Alpha Amylase (AMY1A)

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 Monoclonal Antibody to Salivary Alpha Amylase (AMY1A)

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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