Polyclonal Antibody to Homovanillic Acid (HVA)
Homovanilic Acid; HOC6H3(OCH3)CH2COOH; 3-Methoxy-4-hydroxyphenyl Acetic Acid; 4-Hydroxy-3-Methoxy-Benzeneacetic Acid; 4-Hydroxy-3-Methoxyphenylacetic Acid
- Product No.UPAD717Ge01
- Organism SpeciesPan-species (General) Same name, Different species.
- SourcePolyclonal antibody preparation
- HostRabbit
- Potencyn/a
- Ig Type IgG
- PurificationAntigen-specific affinity chromatography followed by Protein A affinity chromatography
- LabelNone
- Immunogen CPD717Ge11-BSA Conjugated Homovanillic Acid (HVA)
- Buffer Formulation0.01M PBS, pH7.4, containing 0.05% Proclin-300, 50% glycerol.
- TraitsLiquid
- Concentration1mg/ml
- Organism Species Moren/a
- ApplicationsWB; IHC; ICC; IP.
If the antibody is used in flow cytometry, please check FCM antibodies. - Download Instruction Manual
- UOM 20µl100µl 200µl 1ml 10ml
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FOB
US$ 60
For more details, please contact local distributors!US$ 139
For more details, please contact local distributors! US$ 199
For more details, please contact local distributors! US$ 498
For more details, please contact local distributors! US$ 1990
For more details, please contact local distributors!
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Packages (Simulation)
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Packages (Simulation)
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ISO9001: 2008, ISO13485: 2003 Registered
SPECIFITY of the Polyclonal Antibody to Homovanillic Acid (HVA)
The antibody is a rabbit polyclonal antibody raised against HVA. It has been selected for its ability to recognize HVA in immunohistochemical staining and western blotting.
USAGE of the Polyclonal Antibody to Homovanillic Acid (HVA)
Immunohistochemistry: 5-20µg/mL;1:50-200
Immunocytochemistry: 5-20µg/mL;1:50-200
Optimal working dilutions must be determined by end user.
STORAGE of the of the Polyclonal Antibody to Homovanillic Acid (HVA)
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 Homovanillic Acid (HVA)
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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