OVA
Reactivity: Chicken
WB, ELISA, IP, FM
Host: Rabbit
Polyclonal
FITC
Application Notes
ELISA. The antibody is suitable for use as a mouse IgE standard in ELISA assays. Other applications not tested. Optimal dilutions are dependent on conditions and should be determined by the user.
Restrictions
For Research Use only
Concentration
1.0 mg/mL
Buffer
PBS, 0.09 % Sodium Azide
Preservative
Sodium azide
Precaution of Use
This product contains sodium azide: a POISONOUS AND HAZARDOUS SUBSTANCE which should be handled by trained staff only.
Handling Advice
Avoid repeated freezing and thawing. Dilute only prior to immediate use.
Storage
4 °C/-20 °C
Storage Comment
Store the product undiluted at 2-8 °C for up to one month. For extended storage mix with an equal volume of glycerol, aliquot contents and freeze at -20° C or below.
Chicken Ovalbumin is the major protein in the "white" of the egg (and a favorite antigen in immunological research). Egg white contains a variety of proteins including ovalbumin, conalbumin, ovomucoid and lysozyme. It belongs to the serpin family and the Ov serpin subfamily. Ovalbumin can cause an allergic reaction in humans. Ovalbumin has been implicated in the development of the egg shell. Immunohistochemistry revealed that ovalbumin is found only in the mammillary bodies of decalcified shell, and is not distributed throughout the shell matrix. These results indicate that ovalbumin is present during the initial phase of shell formation and becomes incorporated into the protein matrix of the mammillary bodies. However, it is not yet clear whether ovalbumin at this site plays a specific role in shell mineralisation.Synonyms: Allergen Gal d II, Egg albumin, Plakalbumin, SERPINB14