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Influenza B Virus Hemagglutinin (HA) antibody

Catalog Number:OM259500
OM259500
Discount Price
OM259500-100ul
1~2 Week
100ul
OM259500-50ul
50ul
OM259500-20ul
20ul
1~2 Week
Product Profile
Product Name Influenza B Virus Hemagglutinin (HA) antibody
Antibody Type Primary Antibodies
Product description Rabbit Polyclonal antibody to Influenza B Virus Hemagglutinin (HA)
Immunogen Recombinant fragment corresponding to Internal region of Influenza B virus Hemagglutinin (HA) (B/Taiwan/753/2005). The exact sequence is proprietary.
Key Feature
Clonality Polyclonal
Isotype IgG
Host Species Rabbit
Tested Applications ICC/IFWB
*Optimal dilutions/concentrations should be determined by the researcher. :
Species Reactivity Influenza B
Concentration 1mg/ml (Please refer to the vial label for the specific concentration)
Purification Affinity purified
Target Information
Molecular Weight(MW) 63 kDa (note)
Application

Application

Influenza B Virus Hemagglutinin (HA) antibody detects Influenza B Virus HA protein (B-Taiwan-753-2005_HA) protein by western blot analysis. A. 30 µl non infected medium B. 30 µl Influenza B virus infected medium (Taiwan B70555) 7.5% SDS-PAGE Influenza B Virus Hemagglutinin (HA) antibody dilution: 1:10000 The HRP-conjugated anti-rabbit IgG antibody was used to detect the primary antibody.

Application

Influenza B Virus Hemagglutinin (HA) antibody detects Influenza B Virus Hemagglutinin (HA) protein by immunofluorescent analysis. Sample: MDCK cells infected with Influenza B virus (Taiwan B70555). Green: Influenza B Virus Hemagglutinin (HA) protein stained by Influenza B Virus Hemagglutinin (HA) antibody diluted at 1:500. Blue: Hoechst 33342 staining.
Positive Control virus infected medium_2 (Taiwan B70555)
Application Notes *Optimal dilutions/concentrations should be determined by the researcher. :
Additional Information
Form Liquid
Storage Instructions Keep as concentrated solution. Aliquot and store at -20ºC or below. Avoid multiple freeze-thaw cycles.
Storage Buffer 1XPBS, 20% Glycerol (pH7). 0.01% Thimerosal was added as a preservative.
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