FT-FNab10732
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Size | 100µg |
Storage Conditions | PBS with 0.02% sodium azide and 50% glycerol pH 7.3, -20℃ for 12 months(Avoid repeated freeze / thaw cycles.) |
Applications | ELISA, WB, IHC |
Target | TRPV1 |
Form | liquid |
Recomended Dilution | WB: 1:200-1:2000 |
Type Clonality | polyclonal |
Immunogen | centromere protein H |
Minimum Purity | ≥95% as determined by SDS-PAGE |
Synonyms | Transient receptor potential cation channel subfamily V member 1 (TrpV1)|Capsaicin receptor|Osm-9-like TRP channel 1 (OTRPC1)|Vanilloid receptor 1|TRPV1|VR1 |
Host | Rabbit |
UniProt ID | Q8NER1 |
Purification | Immunogen affinity purified |
Iso type | IgG |
Reactivity | Human, Mouse, Rat |
Observed MW | 110 kDa |
Background | Capsaicin, the main pungent ingredient in hot chili peppers, elicits a sensation of burning pain by selectively activating sensory neurons that convey information about noxious stimuli to the central nervous system. The protein encoded by this gene is a r |