Application

Research Sub CategoryFragment Specific Secondary Antibodies

This Goat anti-Human IgG Antibody, F(ab′)2, FITC conjugate is validated for use in IF for the detection of Human IgG.

Research CategorySecondary & Control Antibodies

Immunohistochemistry: 1:500-1:5000

EIA and Western blots: 1:5000-1:100,000

Optimal working dilutions must be determined by end user.

Disclaimer

Unless otherwise stated in our catalog or other company documentation accompanying the product(s), our products are intended for research use only and are not to be used for any other purpose, which includes but is not limited to, unauthorized commercial uses, in vitro diagnostic uses, ex vivo or in vivo therapeutic uses or any type of consumption or application to humans or animals.

Immunogen

purified human IgG

Legal Information

CHEMICON is a registered trademark of Merck KGaA, Darmstadt, Germany

Linkage

Replaces: AQ316F

Physical form

Affinity purified antibody. Lyophilized. Buffer = 0.01 M Sodium Phosphate, 0.25 M NaCl, pH 7.6 with 15mg/mL BSA, 0.01% thimerosal and 0.05% Sodium Azide

Specificity

Based on immunoelectrophoresis, the antibody reacts with the heavy chains on human IgG and with light chains common to most human immunoglobulins. No antibody was detected against non-immunoglobulin serum proteins, but the antibody may cross-react with immunoglobulins from other species.

Storage and Stability

Reconstitution: Store freeze-dried product at 4°C until opened for up to 12 months. After opening, restore to 0.8 mL with distilled water to yield 1.4 mg/mL antibody concentration. Centrifuge product if it is not completely clear after standing for 1-2 hours at room temperature. (To judge clarity, draw product into a pasteur pipette). Product is stable for several weeks at 4°C as an undiluted liquid. Discard dilutions after more than one day. For extended storage after reconsitutiton, add an equal volume of glycerol to make a final concentation of 50% glycerol and store at -20°C. Please remember that the concentration of protein (and buffer salts) will decrease to one-half of the original after addition of glycerol.