RELM a Protein
- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No


RELM a Protein
Gene Aliases:
RE, HIM, Xcp, Fizz, HIMF, Xcp2, Fizz-, Fizz1, RELMa, Fizz-1, RELMalpha, RELM-alpha, 1810019L16RikGene ID:
57262Accession Number:
NP_065255.2Reactivity:
MouseTarget:
Recombinant Mouse RELM-alpha His TagType:
ProteinApplications:
ELISA, WBAssay 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) ProtocolFormat:
Sterile filtered and lyophilized from 0.5 mg/ml in 5mM Tris pH 7.5, 25mM NaCl.Reconstitution:
Store lyophilized protein at -20C. Aliquot the product after reconstitution to avoid repeated freezing/thawing cycles. Reconstituted protein can be stored at 4C for a limited period of time; it does not show any change after two weeks at 4C. The lyophilized protein remains stable until the expiry date when stored at -20C.Notes:
Formerly GWB-A9C668Specificity:
The amino acid sequence of the RELM-alpha Mouse recombinant is 100% homologous to the amino acid sequence of the RELM-alpha Mouse.Protein Length:
RecombinantNCBI Gene Symbol:
RELM-AHost or Source:
E. ColiProtein Name:
Resistin-like alphaGene Name URL:
RELM-a
