Sheep Mucin 5AC, Oligomeric Mucus/gel-Forming (MUC5AC) ELISA Kit

Mucin 5AC, Oligomeric Mucus/gel-Forming (MUC5AC)

Sheep/Ovine (Ovis aries)

Immunoassays, ELISA kits

The Sheep Mucin 5AC, Oligomeric Mucus/gel-Forming (MUC5AC) ELISA Kit is a ready to use kit manufactured by using high quality antibodies sets, plates, solutions and detection molecules. This EIA test for Ovine Mucin 5AC, Oligomeric Mucus/gel-Forming (MUC5AC) will yield accurate and reproducible results. The specially designed buffers ensure the most suitable conditions for the detection reactions.

Store all components and reagents of the Mucin 5AC, Oligomeric Mucus/gel-Forming (MUC5AC) ELISA Kit refrigerated and +4 degrees Celcius. For a long term storage the kit's components may be frozen at -20 but cycles of freezing and thawing should be strictly avoided as they denaturate the polypeptide chains in the antibodies and controlls, thus causing a reduction in the kit's detection ability and specificity which changes will lead to inconsistant results.

Small volumes from the liquid components of the Mucin 5AC, Oligomeric Mucus/gel-Forming (MUC5AC) EIA kit may get caught on the walls and lid of the vials. Prior to use, briefly centrifuge the vial to ensure that all of the content is gathered on the bottom.

E05 478 566 350 170 or Enzyme-Linked Immunosorbent Assays,E05 478 566 350 170 or Enzyme-Linked Immunosorbent Assays

ELISA Enzyme-linked immunosorbent assays Code 90320007 SNOMED,A gel is a solid jelly-like material that can have properties ranging from soft and weak to hard and tough. Gels are defined as a substantially dilute cross-linked system, which exhibits no flow when in the steady-state. By weight, gels are mostly liquid, yet they behave like solids due to a three-dimensional cross-linked network within the liquid. It is the crosslinking within the fluid that gives a gel its structure (hardness) and contributes to the adhesive stick (tack). In this way gels are a dispersion of molecules of a liquid within a solid in which the solid is the continuous phase and the liquid is the discontinuous phase. The word gel was coined by 19th-century Scottish chemist Thomas Graham by clipping from gelatin.