Mouse Intercellular Adhesion Molecule 5 (ICAM5) Protein
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Description
Mouse Intercellular Adhesion Molecule 5 Protein is a recombinant Mouse protein expressed in E. coli.
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Product specifications
| Category | Proteins and Peptides |
| Immunogen Target | Intercellular Adhesion Molecule 5 (ICAM5) |
| Host | E. coli |
| Assay Type | Activity: Not tested Sequence Fragment: Leu164-Val441 Tag: N-terminal His tag |
| Origin | Mouse |
| Conjugation | Unconjugated |
| Observed MW | Calculated MW: 33.8 kDa Observed MW (SDS-PAGE): 38 kDa Possible reasons why the actual band size differs from the predicted band size: 1. Splice variants. Alternative splicing may create different sized proteins from the same gene. 2. Relative charge. The composition of amino acids may affect the charge of the protein. 3. Post-translational modification. Phosphorylation, glycoslyation, methylation etc. may affect the band size. 4. Post-translational cleavage. Many proteins are synthesised as pro-proteins, and then cleaved to give the active form. 5. Polymerisation of the target protein. Dimerisation, multimerisation etc. will increase the band size observed. |
| Expression | Recombinant |
| Purity | > 95% |
| Size 1 | 10 µg |
| Size 2 | 50 µg |
| Size 3 | 100 µg |
| Size 4 | 200 µg |
| Size 5 | 500 µg |
| Form | Lyophilized |
| Tested Applications | WB, SDS-PAGE |
| Buffer | Prior to lyophilization: 100 mM NaHCO<sub>3</sub>, 500 mM NaCl, pH 8.3, containing 0.01% Sarcosyl, 5% Trehalose. |
| Availability | Shipped within 5-7 working days. |
| Storage | Store lyophilized form at 2-8°C for up to 1 month. For longer periods, store lyophilized or liquid at -80°C. Avoid repeated freeze–thaw cycles. |
| Dry Ice | No |
| UniProt ID | Q60625 |
| Background | Protein ICAM5 |
| Status | RUO |
| Note | THIS PRODUCT IS FOR RESEARCH USE ONLY. NOT FOR USE IN DIAGNOSTIC, THERAPEUTIC OR COSMETIC PROCEDURES. NOT FOR HUMAN OR ANIMAL CONSUMPTION. Reconstitute in ddH2O to a concentration between 0.1-1.0 mg/ml. Do not vortex. Concentration: Prior to lyophilization: 400 µg/ml |
Descripción
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