Cart 0 Product Products (empty)
No products
To be determined Shipping
0,00 € Total
Prices are tax excluded
Product successfully added to your shopping cart
Quantity
Total
There are 0 items in your cart. There is 1 item in your cart.
Total products (tax excl.)
Total shipping (tax excl.) To be determined
Total (tax excl.)
Data sheet of GPRC5A (Human) Recombinant Protein
| Brand | Abnova |
| Product type | Proteins |
| Host species | Wheat Germ (in vitro) |
| Applications | AP |
More info about GPRC5A (Human) Recombinant Protein
| Brand: | Abnova |
| Reference: | H00009052-G01 |
| Product name: | GPRC5A (Human) Recombinant Protein |
| Product description: | Human GPRC5A full-length ORF (NP_003970.1) recombinant protein without tag. |
| Gene id: | 9052 |
| Gene name: | GPRC5A |
| Gene alias: | GPCR5A|RAI3|RAIG1 |
| Gene description: | G protein-coupled receptor, family C, group 5, member A |
| Genbank accession: | NM_003979.3 |
| Immunogen sequence/protein sequence: | MATTVPDGCRNGLKSKYYRLCDKAEAWGIVLETVATAGVVTSVAFMLTLPILVCKVQDSNRRKMLPTQFLFLLGVLGIFGLTFAFIIGLDGSTGPTRFFLFGILFSICFSCLLAHAVSLTKLVRGRKPLSLLVILGLAVGFSLVQDVIAIEYIVLTMNRTNVNVFSELSAPRRNEDFVLLLTYVLFLMALTFLMSSFTFCGSFTGWKRHGAHIYLTMLLSIAIWVAWITLLMLPDFDRRWDDTILSSALAANGWVFLLAYVSPEFWLLTKQRNPMDYPVEDAFCKPQLVKKSYGVENRAYSQEEITQGFEETGDTLYAPYSTHFQLQNQPPQKEFSIPRAHAWPSPYKDYEVKKEGS |
| Protein accession: | NP_003970.1 |
| Form: | Liquid |
| Preparation method: | in vitro wheat germ expression system with proprietary liposome technology |
| Recommend dilutions: | Heating may cause protein aggregation. Please do not heat this product before electrophoresis. |
| Storage buffer: | 25 mM Tris-HCl of pH8.0 containing 2% glycerol. |
| Storage instruction: | Store at -80°C. Aliquot to avoid repeated freezing and thawing. |
| Note: | Best use within three months from the date of receipt of this protein. |
| Tag: | None |
| Product type: | Proteins |
| Host species: | Wheat Germ (in vitro) |
| Antigen species / target species: | Human |
| Applications: | AP |
| Shipping condition: | Dry Ice |