StorageThe shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself.
Generally, the shelf life of liquid form is 6 months at -20˚C/-80˚C. The shelf life of lyophilized form is 12 months at -20˚C/-80˚C.
Application Details
Greater than 90% as determined by SDS-PAGE.
Images
Background
Reversible hydration of carbon dioxide.Curated
Regerences
Mural R.J., Adams M.D., Myers E.W., Smith H.O., Venter J.C. Proteome profile of the mature rat olfactory bulb.Maurya D.K., Sundaram C.S., Bhargava P.Proteomics 9:2593-2599(2009)