Aldosterone anticorps

N° du produit ABIN113195

Détail du produit anti-Aldosterone anticorps

Antigène: Aldosterone (ALD)

Reactivité: Veuillez nous consulter SVP

Hôte: Lapin

Clonalité: Polyclonal

Conjugué: Cet anticorp Aldosterone est non-conjugé

Application: Enzyme Immunoassay (EIA), Immunohistochemistry (Frozen Sections) (IHC (fro))

Purification: Affinity Chromatography on Protein G

Immunogène: Aldosterone-3-CMO-BSA

Isotype: IgG

Information d'application

Indications d'application: ELISA: Used in a competitive ELISA with 400 ng of Aldosterone-3-BSA per well. Immunohistochemistry on Frozen Sections: Use at 1/25-1/200 depending on detectionsystem. Overnight incubation at 4 °C is recommended.
Other applications not tested.
Optimal dilutions are dependent on conditions and should be determined by the user.

Restrictions: For Research Use only

Stockage

Format: Liquid

Concentration: 5.0 mg/mL (OD280)

Buffer: PBS buffer containing 0.09 % Sodium Azide as preservative.

Agent conservateur: Sodium azide

Précaution d'utilisation: This product contains sodium azide: a POISONOUS AND HAZARDOUS SUBSTANCE which should be handled by trained staff only.

Conseil sur la manipulation: Avoid repeated freezing and thawing.

Stock: 4 °C/-20 °C

Stockage commentaire: Store the antibody undiluted at 2-8 °C for one month or (in aliquots) at -20 °C for longer.

Détails sur Aldosterone

Antigène: Aldosterone (ALD)

Autre désignation: Aldosterone (ALD Produits)

Classe de substances: Hormone

Sujet: Aldosterone is a steroid hormone (mineralocorticoid family) produced by the outer-section (zona glomerulosa) of the adrenal cortex in the adrenal gland to regulate sodium and potassium balance in the blood. It is synthesized from cholesterol by aldosterone synthase, which is absent in other sections of the adrenal gland. It acts in the kidney promoting the reabsorption of sodium ions (Na+) into the blood. Water follows the salt and this helps maintain normal blood pressure. It also acts on sweat glands to reduce the loss of sodium in perspiration and taste cells to increase the sensitivity of the taste buds to sources of sodium.