Product Number |
ARP54749_P050-HRP |
Product Page |
www.avivasysbio.com/gnl1-antibody-c-terminal-region-hrp-arp54749-p050-hrp.html |
Name |
Gnl1 Antibody - C-terminal region : HRP (ARP54749_P050-HRP) |
Protein Size (# AA) |
607 amino acids |
Molecular Weight |
69kDa |
Conjugation |
HRP: Horseradish Peroxidase |
NCBI Gene Id |
14670 |
Host |
Rabbit |
Clonality |
Polyclonal |
Concentration |
0.5 mg/ml |
Gene Full Name |
guanine nucleotide binding protein-like 1 |
Alias Symbols |
Gn, Gna, Gnal1, Gna-rs1 |
Peptide Sequence |
Synthetic peptide located within the following region: EEEEEEELSSSCEEEGEEDRDADEEGEGDEDTPTSDPGSCLTARNPYALL |
Product Format |
Liquid. Purified antibody is supplied in high phosphate PBS, 100 mm phosphate, 150 mM NaCl, pH 7.6. |
Description of Target |
Gnl1 is a possible regulatory or functional link with the histocompatibility cluster. |
Protein Interactions |
Eed; |
Reconstitution and Storage |
All conjugated antibodies should be stored in light-protected vials or covered with a light protecting material (i.e. aluminum foil). Conjugated antibodies are stable for at least 12 months at 4C. If longer storage is desired (24 months), conjugates may be diluted with up to 50% glycerol and stored at -20C to -80C. Freezing and thawing conjugated antibodies will compromise enzyme activity as well as antibody binding. |
Datasheets/Manuals |
Printable datasheet for anti-Gnl1 (ARP54749_P050-HRP) antibody |
Blocking Peptide |
Available upon request |
Immunogen |
The immunogen is a synthetic peptide directed towards the C-terminal region of Mouse Gnl1 |
Uniprot ID |
P36916 |
Protein Name |
Guanine nucleotide-binding protein-like 1 |
Protein Accession # |
NP_032162 |
Purification |
Affinity Purified |
Nucleotide Accession # |
NM_008136 |
Gene Symbol |
Gnl1 |
Predicted Species Reactivity |
Human, Mouse, Rat, Cow, Dog, Guinea Pig, Horse, Rabbit, Yeast |
Application |
WB |
Predicted Homology Based on Immunogen Sequence |
Cow: 100%; Dog: 100%; Guinea Pig: 100%; Horse: 100%; Human: 100%; Mouse: 100%; Rabbit: 93%; Rat: 100%; Yeast: 86% |
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