Whole IgG antibodies are isolated as intact molecules from antisera by immunoaffinity chromatography. They have an Fc portion and two antigen binding Fab portions joined together by disulfide bonds and therefore they are divalent. The average molecular weight is reported to be about 160 kDa. The whole IgG form of antibodies is suitable for the majority of immunodetection procedures and is the most cost effective.Based on immunoelectrophoresis and/or ELISA, the antibody reacts with the F(ab')2/Fab portion of chicken IgY. It also reacts with the light chains of other chicken immunoglobulins. No antibody was detected against the Fc portion of chicken IgY or against non-immunoglobulin serum proteins. The antibody may cross-react with immunoglobulins from other species.
- Clonality: Polyclonal
- Host: Rabbit
- Reactivity: Chicken
- Quantity: 1.5 ml
- Storage:
Store freeze-dried powder at 2-8°C. When ready to use, rehydrate with indicated volume of d. water and centrifuge if not clear. Product is stable for about 6 weeks at 2-8°C as an undiluted liquid. Prepare working dilution fresh each day. For extended storage after rehydration, add an equal volume of glycerol (ACS grade or better) for a final concentration of 50%, and store at -20°C as a liquid. Note: after the addition of glycerol, the concentration of protein and buffer salts is one-half of the original. Alternatively, aliquot and freeze the product at -70°C or below in the absence of glycerol. Avoid repeated freezing and thawing.
Expiration date: one year from date of rehydration. However, the expiration date may be extended if the product is stored according to the recommendation and the test results are acceptable for its intended us
- Buffer: 0.01M Sodium Phosphate, 0.25M NaCl, pH 7.6
