Casein (3%, TBS)
CAT#: IBB-130
- 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 TBS, 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 | 0.03 |
| Tris-Base / Tris-HCl | 77-86-1 / 1185-53-1 | 121.14 / 157.60 | 50 mM |
| Sodium Chloride | 7647-14-5 | 58.44 | 150 mM |
| Water | 7732-18-5 | 18.02 | Rest |
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