The mannan used in the product of this product is from Saccharomyces cerevisiae. As stated in the 'PROPERTIES' section, the matrix attachment is at the hydroxyl group. The minimum binding capacity is 30 mg/mL using Concanavalin A.
Fortfahren mit
Größe auswählen
| Größe/SKU | Verfügbarkeit | Preis |
|---|---|---|
5 mL | Warenkorb auf Verfügbarkeit prüfen | € 452,00 |
25 mL | Warenkorb auf Verfügbarkeit prüfen | € 1.090,00 |
Über diesen Artikel
€ 452,00
biological source
plant
Quality Segment
form
saline suspension
technique(s)
affinity chromatography: suitable
matrix
cross-linked 4% beaded agarose
matrix activation
cyanogen bromide
matrix attachment
hydroxyl
matrix spacer
1 atom
capacity
≥30 mg/mL binding capacity (concanavalin A)
suitability
suitable for chromatography
storage temp.
2-8°C
Application
Physical form
1 of 1
Dieser Artikel | |||
|---|---|---|---|
| description saline suspension | description Type I, saline suspension | description (1:1 suspension in a 20% ethanol solution) | description PBS suspension |
| biological source plant | biological source heparin from Porcine intestinal mucosa | biological source heparin from Porcine intestinal mucosa | biological source - |
| technique(s) affinity chromatography: suitable | technique(s) affinity chromatography: suitable | technique(s) - | technique(s) - |
| Quality Level 200 | Quality Level 200 | Quality Level 200 | Quality Level 200 |
| form saline suspension | form saline suspension | form (1:1 suspension in a 20% ethanol solution) | form PBS suspension |
| suitability suitable for chromatography | suitability suitable for chromatography | suitability - | suitability - |
| storage temp. 2-8°C | storage temp. 2-8°C | storage temp. 2-8°C | storage temp. 2-8°C |
Lagerklasse
10 - Combustible liquids
Was ist los?
WGK 3
Flammpunkt (°F)
Not applicable
Flammpunkt (°C)
Not applicable
Hier finden Sie alle aktuellen Versionen:
Besitzen Sie dieses Produkt bereits?
In der Dokumentenbibliothek finden Sie die Dokumentation zu den Produkten, die Sie kürzlich erworben haben.
-
Can you please provide details of the #m9917 mannan-agarose that you supply. E.g. the origin of the mannan immobilized (yeast?) and how it was immobilized (the data in the website referes to CNBr but I wonder how this works with a sugar. Thank you.
1 answer-
Helpful?
-



