Form
Lyophilized powder
Note: We prioritize shipping the format currently in stock. However, if you have specific format requirements, please indicate them when placing the order, and we will accommodate your request.
Lead Time
Delivery time
may vary based on purchasing method or location. Please consult your local distributors
for specific delivery timelines.
Note: All our proteins are shipped with standard blue ice packs. If you require dry ice shipping, please inform us in advance, as additional fees will apply.
Notes
Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
Reconstitution
We recommend briefly centrifuging the vial before opening to ensure the contents settle at the bottom. Reconstitute the protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL. We recommend adding 5-50% glycerol (final concentration) and aliquoting for long-term storage at -20°C/-80°C. Our standard final glycerol concentration is 50%, which can be used as a reference.
Shelf Life
Shelf life is influenced by factors such as storage conditions, buffer ingredients, storage temperature, and the protein's inherent stability. Generally, liquid forms have a shelf life of 6 months at -20°C/-80°C, while lyophilized forms have a shelf life of 12 months at -20°C/-80°C.
Storage Condition
Upon receipt, store at -20°C/-80°C. Aliquoting is necessary for multiple uses. Avoid repeated freeze-thaw cycles.
Tag Info
Tag type is determined during the manufacturing process.
The tag type is determined during the production process. If you have specific tag type requirements, please inform us, and we will prioritize developing the specified tag.
Synonyms
ND3; NADH-ubiquinone oxidoreductase chain 3; NADH dehydrogenase subunit 3
Buffer Before Lyophilization
Tris/PBS-based buffer, 6%
Trehalose.
Datasheet
Please contact us to get it.
Protein Length
full length protein
Species
Ascaris suum (Pig roundworm) (Ascaris lumbricoides)
Target Protein Sequence
MLVLVMVVLFTLVLLFVFYIGNFVLSCKDFYKNKISSFECGFVSIGKIQNSFSIHFFIMM
LMFVIFDLEVVMFLGILVSDLNSLISFFMLLMFIFGGFYMEWWYGKLVWLI