Documents

P1110

Sigma-Aldrich

Dounce tissue grinder pestle

Small clearance, working volume 2 mL

eCl@ss:
32080115
NACRES:
NB.22
Pricing and availability is not currently available.

material

glass

working volume

2 mL

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General description

Designed primarily for cellular work where the nucleus remains intact after homogenization.
Certificate of Analysis
Certificate of Origin
Lukas Minus Orre et al.
Molecular cell, 73(1), 166-182 (2019-01-05)
Subcellular localization is a main determinant of protein function; however, a global view of cellular proteome organization remains relatively unexplored. We have developed a robust mass spectrometry-based analysis pipeline to generate a proteome-wide view of subcellular localization for proteins mapping...
Xiaotong Yang et al.
Stem cell research & therapy, 11(1), 182-182 (2020-05-21)
ARDS and ALI are life-threatening diseases with extremely high mortality in patients. Different sources of MSCs could mitigate the symptoms of ALI from diverse mechanisms. Liraglutide is an activator of glucagon-like peptide-1 receptor (GLP-1R) that activates anti-apoptotic pathways and exerts...
Jinyu Zhang et al.
Oncology letters, 19(1), 350-358 (2020-01-04)
Cisplatin (DDP) resistance is closely associated with the failure of chemotherapy to manage various different types of human cancer. The GTPase protein Ras-related protein Rap-2a (RAP2A) regulates cancer cell proliferation, migration and invasion; however, little is currently known regarding its...
Protective effects of pterostilbene against hepatic damage, redox imbalance, mitochondrial dysfunction, and endoplasmic reticulum stress in weanling piglets.
Zhang, et al.
Journal of Animal Science, 98 (2021)
Jieyun Hong et al.
Archives of biochemistry and biophysics, 681, 108260-108260 (2020-01-12)
Preadipocyte differentiation and lipid synthesis are critical steps for intramuscular fat (IMF) deposition and lipid metabolism homeostasis. IMF content of beef not only determines the ratio of muscle to adipose, but also determines the beef quality, flavor, and sensory characteristics....

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