8×85ml Angle Rotor

Propargyl-PEG1-acid is a crosslinker with a propargyl group and a carboxylic acid group. The carboxylic acid reacts with primary amine under the activation of HATU or EDC. The propargyl group can participate in copper catalyzed azide-alkyne Click Chemistry reactions. Reagent grade, for research purpose. Please contact us for GMP-grade inquiries.

Propargyl-PEG1-acid is a crosslinker with a propargyl group and a carboxylic acid group. The carboxylic acid reacts with primary amine under the activation of HATU or EDC. The propargyl group can participate in copper catalyzed azide-alkyne Click Chemistry reactions. Reagent grade, for research purpose. Please contact us for GMP-grade inquiries.

t-Boc-N-Amido-PEG10-propargyl is a propargyl linker with one side protected by Boc group. The propargyl group can form triazole linkage with azide-bearing compounds or biomolecules via copper catalyzed Click Chemistry. The Boc protected amine can be deprotected under mild acidic conditions.

t-Boc-N-Amido-PEG10-propargyl is a propargyl linker with one side protected by Boc group. The propargyl group can form triazole linkage with azide-bearing compounds or biomolecules via copper catalyzed Click Chemistry. The Boc protected amine can be deprotected under mild acidic conditions.

Overview

• Quantified standard to be used as a positive control or PCR quantification standard
• Vigorously quantified using multiple methods

Salmonella enterica has emerged as a significant foodborne pathogen that poses a serious public health problem. The symptoms of salmonellosis may include diarrhea, fever, vomiting, and abdominal cramps with elderly, new-born, and immunocompromised individuals the most susceptible. S. enterica is a facultatively anaerobic Gram-negative bacterium that could survive low temperatures and freezing. The majority of the 1.3 billion annual cases of Salmonella-caused human gastroenteritis result from ingestion of contaminated food products, such as raw or undercooked meat, seafood, and eggs, as well as raw or unpasteurized milk and dairy products. Salmonella infections are also contracted following consumption of fresh fruits or vegetables that have been contaminated by infected fertilizer.

Norgen’s Salmonella enterica Quantified Bacterial DNA Standard is prepared from cultured bacteria using Norgen’s sample preparation technology. The purified DNA is quantified vigorously using multiple methods including spectrophotometry, gel densitometry and real-time PCR. It is intended to be used as a positive control or PCR quantification standard for Salmonella enterica.

Details

Supporting Data

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Volume Provided	250 µL
DNA Quantity	2 x 104 copies per µL

Storage Conditions

Upon receipt, store Norgen’s Salmonella enterica Quantified Bacterial DNA Standard at -20^oC or lower. Avoid multiple freeze-thaw cycles. If needed, prepare smaller working aliquots and store at -20^oC or lower.