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Greater than 85% as determined by SDS-PAGE.
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Datasheet
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Research Use Only
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12352202
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Liquid
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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-¦C / -80-¦C. The shelf life of lyophilized form is 12 months at -20-¦C / -80-¦C. Repeated freezing and thawing is not recommended. Store working aliquots at 4-¦C for up to one week.
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