Anti-Pgcp

• Gene Name:

  Carboxypeptidase Q

• Gene Aliases:

  HL, La, Pg, Hls2, Pgcp, Lal-1, 1190003P12Rik, 2610034C17Rik

• Gene ID:

  54381

• Swiss Prot:

  Q9WVJ3

• Accession Number:

  NP_061225.2

• Reactivity:

  Mouse

• Immunogen:

  The immunogen is a synthetic peptide directed towards the N terminal region of mouse PGCP

• Clonality:

  Polyclonal

• Type:

  Polyclonal Antibody

• Sequence:

  GKYQNRSYERLGLLVDTVGPRLSGSKNLEKAIQIMYQNLQQDGLENVHLE

• Applications:

  WB

• Purification:

  Affinity purified

• Assay Protocol:

  Reconstitution & Storage Instructions Western Blotting/Immunoblotting (WB/IB) Protocol Immunohistochemistry (IHC) Protocol Immunocytochemistry (ICC) Protocol Enzyme-Linked ImmunoSorbent Assay (ELISA) Protocol Blocking Peptide Competition Protocol (BPCP) Immunoprecipitation (IP) Protocol Antibody Array (AA) Protocol Reconstitution & Storage Instructions Reconstitution & Storage Instructions Western Blotting/Immunoblotting (WB/IB) Protocol Western Blotting/Immunoblotting (WB/IB) Protocol Immunohistochemistry (IHC) Protocol Immunohistochemistry (IHC) Protocol Immunocytochemistry (ICC) Protocol Immunocytochemistry (ICC) Protocol Enzyme-Linked ImmunoSorbent Assay (ELISA) Protocol Enzyme-Linked ImmunoSorbent Assay (ELISA) Protocol Blocking Peptide Competition Protocol (BPCP) Blocking Peptide Competition Protocol (BPCP) Immunoprecipitation (IP) Protocol Immunoprecipitation (IP) Protocol Antibody Array (AA) Protocol Antibody Array (AA) Protocol

• Concentration:

  0.5 mg/ml

• Format:

  Liquid. Purified antibody supplied in 1x PBS buffer with 0.09% (w/v) sodium azide and 2% sucrose.

• Reconstitution:

  For short term use, store at 2-8C up to 1 week. For long term storage, store at -20C in small aliquots to prevent freeze-thaw cycles.

• Molecular Weight:

  52 kDa

• Protein Length:

  470

• NCBI Gene Symbol:

  CPQ

• Host or Source:

  Rabbit

• Protein Name:

  Carboxypeptidase Q

• Gene Name URL:

  CPQ

• CAS Number:

  9007-83-4

• Nucleotide Accession Number:

  NM_018755.2