Recombinant Mouse Otoraplin (Otor)

CAT:
399-CSB-YP017277MO-01
Size:
20 µg

For Laboratory Research Only. Not for Clinical or Personal Use.

  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No
Recombinant Mouse Otoraplin (Otor) - image 1

Recombinant Mouse Otoraplin (Otor)

  • CAS Number:

    9000-83-3
  • Gene Name:

    Otor
  • UniProt:

    Q9JIE3
  • Expression Region:

    19-128aa
  • Organism:

    Mus musculus
  • Target Sequence:

    HGVFMDKLSSKKLCADEECVYTISLARAQEDYNAPDCRFIDVKKGQQIYVYSKLVTENGAGEFWAGSVYGDHQDEMGIVGYFPSNLVKEQRVYQEATKEIPTTDIDFFCE
  • Tag:

    C-terminal 6xHis-tagged
  • Source:

    Yeast
  • Field of Research:

    Others
  • Assay Type:

    In Stock Protein
  • Purity:

    Greater than 90% as determined by SDS-PAGE.
  • Activity:

    Not Test
  • Length:

    Full Length of Mature Protein
  • Form:

    Liquid or Lyophilized powder
  • Buffer:

    If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.
  • Reconstitution:

    We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
  • Molecular Weight:

    14.0 kDa
  • References & Citations:

    "Identification and characterization of an inner ear-expressed human melanoma inhibitory activity (MIA)-like gene (MIAL) with a frequent polymorphism that abolishes translation." Rendtorff N.D., Frodin M., Attie-Bitach T., Vekemans M., Tommerup N. Genomics 71:40-52 (2001)
  • Storage Conditions:

    The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.