Porcine Stomach Lysate

• Cat.No.: Stomach-481P

Specification

• Species: Pig
• Source: Porcine Stomach
• Tag: Non
• Concentration: 2 mg/mL or better
• Tissue Type: Stomach
• Shipping: Dry ice
• Preparation method: Porcine stomach tissue lysate was prepared by homogenization using a proprietary technique. The tissue was frozen in liquid nitrogen immediately after excision and then stored at -70?C. The porcine stomach tissue total protein is provided in a buffer including HEPES (pH 7.9), MgCl2, KCl, EDTA, Sucrose, Glycerol, Sodium deoxycholate, NP-40, and a cocktail of protease inhibitors. For quality control purposes, the stomach tissue pattern on SDS-PAGE gel is shown to be consistent for each lot by visualization with coomassie blue staining. The stomach tissue is then Western analyzed by either GAPDH or β-actin antibody, and the expression level is consistent with each lot.
• Diagnosis: Normal
• Storage Buffer: HEPES pH 7.9, MgCl2, KCl, EDTA, Sucrose, Glycerol, Sodium deoxycholate, and NP-40.
• Storage Instruction: Store at 2-8?C for continuous use. For extended storage, freeze working aliquots at -70?C. Repeated freezing and thawing is not recommended. Under proper storage conditions the shelf life is half a year from the date of receipt.
• Applications: Stomach lysate is for use in Western blotting, 10 μg to 20 μg per lane is recommended for mini gel.