Recombinant Pisum sativum (Garden pea) 18.1 kDa class I heat shock protein

• Catalog number
  MBS1221072
• Price
  Please ask
• Size
  1 mg (E-Coli)

• Products_type
  Recombinant Protein
• Products_short_name
  [18.1 kDa class I heat shock protein]
• Products_name_syn
  [HSP 18.1]
• Other_names
  [18.1 kDa class I heat shock protein; 18.1 kDa class I heat shock protein; HSP 18.1]
• Products_gene_name
  [HSP18.1]
• Other_gene_names
  [HSP18.1]
• Purity
  Greater than 90% as determined by SDS-PAGE.
• Form
  Lyophilized or liquid (Format to be determined during the manufacturing process)
• Storage_stability
  Store at -20 degree C, for extended storage, conserve at -20 degree C or -80 degree C.
• Description
  The kilo Daltons subunit weight of Recombinant Pisum sativum (Garden pea) 18 1 class I heat shock protein compared to your protein ladder can be shifted a little due to electrophoresis effects. 1 kDa = 1000 g/mol protein
• Source
  Recombinants or rec. proteins
• Group
  recombinants

• Gene target
  Pisum   sativum   Garden   pea   class   heat   shock   protein  
• Short name
  Recombinant Pisum sativum (Garden pea) 18 1 class I heat shock protein
• Technique
  Recombinant, E. coli recombinant proteins are genetic recombinations in Escherichia coli, supplied as white sterile powder lyopillized. MyBioSource advises they will be reconstituted in a buffer soluion or culture medium for cell culture.
• Host
  E Coli or Yeast or Baculovirus or Mammalian Cell
• Alternative name
  Rec. Pisum sativum (Garden pea) 18.1 kiloDalton class I heat shock protein
• Alternative technique
  rec

MeSH Data

• Name
  Primary Cell Culture
• Concept
  Scope note: The initial culturing of cells derived directly from fresh TISSUES.
• Tree numbers
  • E01.370.225.500.223.500
  • E05.200.500.265.500
  • E05.242.223.500
  • E05.481.500.249.500
• Qualifiers
  ethics, trends, veterinary, history, classification, economics, instrumentation, methods, standards, statistics & numerical data

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