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Recombinant Mouse CMRF35-like molecule 6 (Cd300c) , partial

CAT:
399-CSB-EP004917MO1-02
Size:
100 µg
Price:
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For price, please contact [email protected]
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No
Recombinant Mouse CMRF35-like molecule 6 (Cd300c) , partial - image 1
Recombinant Mouse CMRF35-like molecule 6 (Cd300c) , partial - image 2
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Recombinant Mouse CMRF35-like molecule 6 (Cd300c) , partial

  • CAS Number: 9000-83-3
  • Gene Name: Cd300c
  • UniProt: A2A7V7
  • Expression Region: 22-188aa
  • Organism: Mus musculus
  • Target Sequence: HFPVRGPSTVTGTVGESLSVSCQYEKKLKTKKKIWCKWKSNVLCKDIVKTSASEEARNGRVSIRDHPDNLTFTVTLENLTLEDAGTYMCMVDIGFFYDAYLQIDKSFKVEVFVVPGKPPFKGSRPGNGINILASPTSSAVHTQPNVTTDDTIPAPSPELRSLLSSPH
  • Tag: N-terminal GST-tagged
  • Source: E.coli
  • Field of Research: Others
  • Assay Type: In Stock Protein
  • Purity: Greater than 85% as determined by SDS-PAGE.
  • Activity: Not Test
  • Length: Partial
  • Form: Liquid or Lyophilized powder
  • Buffer: If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.
  • Reconstitution: We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
  • Molecular Weight: 45.8 kDa
  • References & Citations: "CMRF-35-like molecule-1, a novel mouse myeloid receptor, can inhibit osteoclast formation." Chung D.-H., Humphrey M.B., Nakamura M.C., Ginzinger D.G., Seaman W.E., Daws M.R. J. Immunol. 171:6541-6548 (2003)
  • Storage Conditions: The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.