24×1.5/2ml Angle Rotor

Description

Spring Viremia of Carp is caused by Rhabdovirus carpio, a bullet-shaped RNA virus. The disease has been reported in common carp (or koi) (Cyprinus carpio), grass carp (Ctenopharyngodon idella), bighead carp (Aristichthys nobilis), silver carp (Hypophthalmichthys molitrix), and Crucian carp (Carassius carassius), a close relative of the goldfish. Recent evidence suggests that common goldfish (C. auratus) are also susceptible.
The disease was initially diagnosed in Yugoslavia (Fijan et al. 1971). Since then, it has been identified in other European countries, Russia, and the Middle East. Mortality has reached 70% in yearling carp from European populations. Adult fish can also be affected but to a lesser degree.

Exceptional value for money
Rapid detection of all clinically relevant subtypes
Positive copy number standard curve for quantification
Highly specific detection profile
High priming efficiency
Broad dynamic detection range (>6 logs)
Sensitive to < 100 copies of target Accurate controls to confirm findings

Introduction

Usages:
For isolating lactose-fermenting Gram-negative enteric bacilli.

Principle:
Peptones are sources of nitrogen and other nutrients. Lactose is a fermentable carbohydrate. When lactose is fermented, alocal pH drop around the colony causes a color change in the pH indicator (neutral red) and bile precipitation. Bile salts,bile salts no. 3, oxgall and crystal violet are selective agents that inhibit growth of gram-positive organisms. Agar is the solidifying agent.

Formulation（per liter）:

How to use：
1.Suspend 50 g in 1 L of distilled or deionized water. Heat to boiling to dissolve completely. Autoclave at 121°C for 15 minutes.

2.Transfer 1 mL of Soybean–Casein Digest Broth to 100 mL of MacConkey Broth, and incubate at 42 to 44 for 24 to 48 hours. Subculture on a plate of MacConkey Agar at 30 to 35 deg.C for 18 to 72 hours.

Quality control：
          　　

Storage: Keep container tightly closed, store in a cool, dry place, away from bright light. Storage period of three years.

Specifications: 250g/bottle

250g

Propargyl-PEG5-acid has a propargyl group at one end and an acid group at the other end. The acid can react with primary amines to form a stable amide bond, activation will be needed. The PEG units enhances solubility of the molecule in aqueous environment. The propargyl group can be linked to azide-containing biomolecules via Click Chemistry. Reagent grade, for research purpose. Please contact us for GMP-grade inquiries.

Propargyl-PEG5-acid has a propargyl group at one end and an acid group at the other end. The acid can react with primary amines to form a stable amide bond, activation will be needed. The PEG units enhances solubility of the molecule in aqueous environment. The propargyl group can be linked to azide-containing biomolecules via Click Chemistry. Reagent grade, for research purpose. Please contact us for GMP-grade inquiries.