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C7642

Concanavalin A from Canavalia ensiformis (Jack bean)

FITC conjugate, Type IV, lyophilized powder

Synonim(y):

ConA

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Rozmiar/SKUDostępnośćCena netto
2 mg
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285,00 zł
10 mg
Skontaktuj się z Obsługą Klienta, aby uzyskać informacje na temat dostępności
1040,00 zł

Informacje o tej pozycji

NACRES:
NA.32
UNSPSC Code:
12352202
Form:
lyophilized powder
Biological source:
Canavalia ensiformis

285,00 zł


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biological source

Canavalia ensiformis

Quality Segment

conjugate

FITC conjugate

type

Type IV

form

lyophilized powder

composition

Protein, 5-15% biuret

extent of labeling

3-6 mol FITC per mol protein

impurities

Carbohydrate, essentially free

storage temp.

−20°C

Application

For the fluorescent detection of glycoproteins containing α−D-mannose or α−D-glucose

Biochem/physiol Actions

Con A is not blood group specific but has an affinity for terminal α-D-mannosyl and α-D-glucosyl residues. Ca2+ and Mn2+ ions are required for activity. Con A dissociates into dimers at pH 5.6 or below. Between pH 5.8 and pH 7.0, Con A exists as a tetramer; above pH 7.0 higher aggregates are formed. Con A exhibits mitogenic activity which is dependent on its degree of aggregation. Succinylation results in an active dimeric form which remains a dimer above pH 5.6.

Packaging

Package size based on protein content

Physical form

Lyophilized powder containing phosphate buffer salts and NaCl

Analysis Note

Where reported, agglutination activity is expressed in μg/ml and is determined from serial dilutions in phosphate buffered saline, pH 6.8, containing Ca2+ and Mn2+ of a 1 mg per mL solution. This activity is the lowest concentration to agglutinate a 2% suspension of human erythrocytes after 1 hr incubation at 25 °C.
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C2272C7555L6397
description

FITC conjugate, Type IV, lyophilized powder

description

biotin conjugate, Type IV, lyophilized powder

description

agarose conjugate, Type VI, saline suspension

description

peroxidase conjugate, lyophilized powder

biological source

Canavalia ensiformis

biological source

Canavalia ensiformis

biological source

Canavalia ensiformis

biological source

Canavalia ensiformis (jack bean)

form

lyophilized powder

form

lyophilized powder

form

saline suspension

form

lyophilized powder

impurities

Carbohydrate, essentially free

impurities

Carbohydrate, essentially free

impurities

-

impurities

carbohydrate, essentially free

storage temp.

−20°C

storage temp.

2-8°C

storage temp.

2-8°C

storage temp.

−20°C

conjugate

FITC conjugate

conjugate

biotin conjugate

conjugate

agarose conjugate

conjugate

peroxidase conjugate

Quality Level

200

Quality Level

200

Quality Level

200

Quality Level

200


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Piktogramy

Exclamation mark

Słowo ostrzegawcze

Warning

Kody zagrożeń

Ostrzeżenia

Hazard Classifications

Skin Sens. 1

Klasa składowania

13 - Non Combustible Solids

Co się dzieje?

WGK 3

PPE (środki ochrony indywidualnej)

dust mask type N95 (US), Eyeshields, Faceshields, Gloves



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Certyfikaty analizy (CoA)

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Questions

  1. The product preparation instructions say ConA is soluble in 0.9% sodium chloride solution (1 mg/ml), but the product description also states Ca2+ and Mn2+ ions are required for activity. Can you provide a more detailed preparation protocol? Thank you

    1 answer
    1. The solubility of this product is tested in water at a concentration of 1 mg/mL. However, ConA is activated in the presence of Ca2+ and Mn2+ ions. To prepare an activated ConA solution, reconstitute this material at 1 mg/mL in 0.9% sodium chloride containing 1 mM calcium chloride and 1 mM manganese chloride or DPBS (Dulbecco's Phosphate Buffered Saline) containing MgCl₂ and CaCl₂, such as product D8662. Mix gently until dissolved, protect from light and use the same calcium- and manganese-containing buffer for dilution. Avoid chelating agents because chelation can reduce concanavalin A activity. Please see the following link to review additional information available in the product datasheet:
      https://www.sigmaaldrich.com/deepweb/assets/sigmaaldrich/product/documents/401/034/c7642pis.pdf

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