Avidin Chicken Protein

Specifications

Product Data
Description	Avidin chicken protein, 2 mg
Species	Chicken
Protein Source	Egg white
Concentration	lot specific
Purity	This product was prepared from chromatographically pure avidin followed by extensive dialysis against the buffer stated below.
Buffer	State: Lyophilized purified fraction. Buffer System: 0.02 M Potassium Phosphate, 0.15 M Sodium Chloride, pH 7.2, containing 10 mg/ml BSA (IgG and Protease free) as stabilizer and 0.01% (w/v) Gentamicin Sulfate as preservative. Label: Horseradish Peroxidase (HRP) conjugated. Presentation Label: HRP
Reconstitution	Restore with 1.0 ml of deionized water (or equivalent).
Preparation	Lyophilized purified fraction.
Applications	Suitable for Immunoblotting (Western: 1/2,000-1/10,000, or Dot blot), ELISA (1/100,000; This product has been assayed against 1.0 µg of biotinylated IgG in a standard capture ELISA using ABTS (2,2'-azino-bis-[3-ethylbenthiazoline-6-sulfonic acid]) as a substrate for 30 minutes at room temperature), immuno-peroxidase electron microscopy and Immunohistochemistry (1/1,000-1/5,000) as well as other peroxidase-biotin-avidin based enzymatic assays.
Protein Description	Avidin Peroxidase Conjugate.
Note	Assay by Immunoelectrophoresis resulted in a single precipitin arc against anti-Avidin and anti-Peroxidase. Caution: Do Not Add Sodium Azide
Storage	Store vial at 2-8°C prior to restoration. Restore with deionized water or equivalent; centrifuge product if not completely clear after standing at room temperature. This product is stable for several weeks at 2-8°C as an undiluted liquid. For extended storage reconstitute product with 50% glycerol instead of water and then aliquot contents and freeze at -20°C or below. Avoid cycles of freezing and thawing. Dilute only prior to immediate use.
Stability	Shelf life: one year from despatch.
Reference Data
RefSeq	NP_990651
Locus ID	396260
Summary	avidin

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