Bovine Serum Albumin, Heat Shock, Technical Grade
Bovine albumin is purified from bovine serum using the heat shock method and lyophilized.
Specifications
Storage:
2 – 8°C
Release criteria
Purity:
≥ 95% by serum protein electrophoresis
Moisture:
≤ 5%
Lead time on this item is currently: 2-4 Weeks
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Product Overview
| Species: | Bovine |
|---|---|
| Product Types: | Blood Fraction |
| Purity: | ≥ 95% by serum protein electrophoresis |
| Application Notes: | Reportedly useful as a stabilizer/blocker for EIA and RIA systems, IHC assays, immunoprecipitation, Western Blot and ELISA experiments, and protein standards. |
| Testing: | Serum Protein Electrophoresis: ≥ 95% Moisture Content: ≤ 5% |
| Storage Conditions: | 2 – 8°C |
| Packaging: | Poly bottle |
| Expiration: | 3 years from date of manufacture when stored dry at 2 – 8°C; reconstituted solutions should be aliquoted and frozen |
Product Applications
- Western blot
- ELISA
- Radioimmunoassay
- Immunohistochemistry
- Immunoprecipitation
- Blocking protein
- Assay diluent & negative matrix
- In vitro diagnostics
Documents & Datasheets
Certificate of Analysis
Frequently Asked Questions
What is the difference between pH 5.2, pH 7 and heat-shock bovine serum albumin?
Our Cohn Fraction V albumin is supplied as fractionated at pH 5.2 (27002) or adjusted to pH 7 (27003); heat-shock albumin (27001) is made by heat-shock fractionation rather than the cold-ethanol Cohn method. Cell culture, diagnostic reagents and other applications that need near-physiological pH take the pH 7 version; if you will buffer the albumin yourself, pH 5.2 works.
Publications citing this product (1)
Alternate Names
BSA - Heat Shock pH 7; Bovine Albumin - Heat Shock pH 7
