Mouse IgA (H+L chain), F(ab)2 Fragment, adsorbed Goat Polyclonal Antibody

Specifications

Product Data
Recommended Dilution	Suitable for Immunoblotting, ELISA, Immunohistochemistry, Immunomicroscopy as well as other antibody based assays using streptavidin or avidin conjugates requiring extremely low background levels, absence of F(c) mediated binding, lot-to-lot consistency, high titer and specificity. Recommended Dilutions: ELISA: 1/5,000-1/20,000 Western Blot: 1/500-1/2,000 Immunohistochemistry: 1/500-1/2,000.
Reactivities	Mouse
Host	Goat
Clonality	Polyclonal
Immunogen	Mouse IgG, IgA and IgM whole molecules.
Specificity	This product was prepared from polyspecific antiserum by Immunoaffinity chromatography using antigens coupled to agarose beads followed by solid phase adsorption(s) to remove any unwanted reactivities. Assay by Immunoelectrophoresis resulted in a single precipitin arc against anti-biotin and anti-Goat Serum. No reaction was observed against Human Serum proteins. This product is suitable for the detection of all Mouse immunoglobulin classes, isotypes and chain combinations.
Formulation	0.02 M Potassium Phosphate, 0.15 M Sodium Chloride, pH 7.2 with 10 mg/ml Bovine Serum Albumin (BSA, IgG and Protease free) as stabilizer and 0.01% (w/v) Sodium Azide as preservative. Label: Biotin State: Lyophilized F(ab')2 fragments. Label: Biotinamidocaproate N-Hydroxysuccinimide Ester (BAC) Molar radio: 10-20 BAC molecules per Goat IgG molecule.
Reconstitution Method	Restore with 1.0 ml of deionized water (or equivalent).
Concentration	lot specific
Purification	Immunoaffinity chromatography.
Conjugation	Biotin
Storage	Store vial at 2-8°C prior to restoration. Restore with 1.0 ml of deionized water (or equivalent). For extended storage add glycerol to 50% and then aliquot contents and freeze at -20°C or below. Centrifuge product if not completely clear after standing at room temperature. This antibody is stable for one month at 2-8°C as an undiluted liquid. Dilute only prior to immediate use. Avoid repeated freezing and thawing.