Certificate of Analysis
| Product Name: | Chicken egg albumin (agarose gel electrophoresis) |
| Catalog Number: | M59249 |
| CAS Number: | 9006-59-1 |
Physical and Chemical Properties
| Form: | Lyophilized powder |
| Solubility: | Water 40 mg/mL |
| Storage: | 2-8°C, dry, protect from light, sealed |
Product Information
| Description: | Chicken egg albumin, or ovalbumin, is the major protein constituent of egg whites. Ovalbumin is useful as a marker (∼45 kDa) for protein electrophoresis. Ovalbumin has been used to produce an animal model of asthma. Ovalbumin was used as a medium for cell incubation in EliCell assay for the detection of released cytokines from eosinophils. Studies to test the effects of localization on DNA immunizations use ovalbumin in antibody assays. Ovalbumin has been used as an induction agent in model studies of atopic dermatitis. |
| Stability and Solubility Advice: | Information concerning product stability, particularly in solution, has rarely been reported and in most cases we can only offer a general guide. We recommend that stock solutions, once prepared, are stored aliquoted in tightly sealed vials and used within 1 month. Avoid repeated freeze and thaw cycles. Storage conditions for some special products should refer to their storage details. |