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
Regerences
"Sequences and coding strategies of the S RNAs of Toscana and Rift Valley fever viruses compared to those of Punta Toro, Sicilian Sandfly fever, and Uukuniemi viruses."Giorgi C., Accardi L., Nicoletti L., Gro M.C., Takehara K., Hilditch C., Morikawa S., Bishop D.H.L.Virology 180:738-753(1991)