Casein (3%, PBS)
CAT#: IBB-120
- Useful in cell culture, biochemistry, and molecular biology techniques
- Commonly used in blocking steps within immunoassay such as Western blotting, ELISA, and within immunohistochemistry
- Ready-to-use solution tested for pH
Available sizes:
Product Description
The Casein Buffer preserves enzyme stability during reactions, minimizes non-specific binding in immunoassays, and serves as a protein standard in a multitude of applications. When combined with a buffering agent PBS, casein helps maintain the structural stability of other proteins, protecting them from degradation at physiological pH. Maintaining the pH of an experiment with a casein buffer ensures uniform outcomes in a variety of biochemical and diagnostic processes.
Specifications
| Method: | Filtered through 1-micron filter. |
|---|---|
| Storage: | -20°C |
| pH: | 7.40 ± 0.20 |
| QC Testing: | Appearance, pH |
| Notes: | Avoid repeated freezing and thawing. Store in small aliquots. |
| Component Name | CAS | Molecular Weight | Concentration |
|---|---|---|---|
| Casein | 9000-71-9 | N/A | 3% (w/v) |
| Sodium Phosphate Dibasic Anhydrous | 7558-79-4 | 141.96 | 10.1 mM |
| Potassium Phosphate Monobasic Anhydrous | 7778-77-0 | 136.09 | 1.76 mM |
| Potassium Chloride | 7447-40-7 | 74.55 | 2.7 mM |
| Sodium Chloride | 7647-14-5 | 58.44 | 137 mM |
| Water | 7732-18-5 | 18.02 | Rest |
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