GeneAb™ p504s

Propargyl-PEG6-acid comprises propargyl and carboxylic acid functional groups. The acid group reacts with primary amines in the presence of activators (e.g. EDC, or HATU).The propargyl group reacts with azide-bearing compounds or biomolecules via copper catalyzed azide-alkyne Click Chemistry to yield a stable triazole linkage. The molecule has good solubility in aqueous environment. Reagent grade, for research purpose. Please contact us for GMP-grade inquiries.

Propargyl-PEG6-acid comprises propargyl and carboxylic acid functional groups. The acid group reacts with primary amines in the presence of activators (e.g. EDC, or HATU).The propargyl group reacts with azide-bearing compounds or biomolecules via copper catalyzed azide-alkyne Click Chemistry to yield a stable triazole linkage. The molecule has good solubility in aqueous environment. Reagent grade, for research purpose. Please contact us for GMP-grade inquiries.

Introduction

Usages:
For antimicrobial susceptibility testing.

Principle:
Beef extract powder and casein hydrolyzate provide nitrogen, vitamins and amino acids; soluble starch absorption of toxic metabolites.

Formulation(per liter):
Beef extract 2g
Soluble starch 1.5g
Acid hydrolysis of casein 17.5g
Final pH7.3 ± 0.2

How to use:
1.Suspend 21g in 1 L of distilled water , stirring heated to boiling until completely dissolved, dispensing flask, 121 autoclave for 15min.
2.Diluted and treated samples.

Storage: Keep container tightly closed, store in a cool, dry place, away from bright light. Storage period of 3 years.

500g

Overview

• Detection kits for Bacillus cereus
• CE-IVD marked version available for in vitro diagnostic use
• Available in TaqMan format for analysis

Bacillus cereus is a rod-shaped, gram-positive bacterium. Some strains of B. cereus cause foodpoisoning and other diseases such as keratitis. B. cereus grows at a wide range of temperature, from 4°C to 37°C. In fact, many foodborne illnesses caused by B. cereus are a consequence of improperly cooked or improperly stored food, including dairy products and meats. The majority of food poisoning by B. cereus could be divided into two types of symptoms – the emetic type and the diarrheal type, both of which are caused by the enterotoxin produced by the bacteria.

Bacillus cereus TaqMan PCR Kit,
100 reactions

• Ready to use format, including Master Mix for the target and PCR control to monitor for PCR inhibition and validate the quality
• Specific Primer and Probe mix for the pathogen/virus/viroid of interest
• Primer and Probe mix
• Positive and negative control to confirm the integrity of the kit reagents

Bacillus cereus TaqMan PCR Probe/Primer Set and Controls,
100 reactions

• Specific Primer/Probe mix and Positive Control for the pathogen/virus/viroid of interest
• Nuclease-free water
• Can be used together with Norgen’s PCR Master Mix (#28007) or customer supplied master mix

Details

Supporting Data

Figure 1 / 3

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Storage Conditions and Product Stability
All kit components can be stored for 2 years after the date of production without showing any reduction in performance.

All kit components should be stored at -20°C upon arrival. Repeated thawing and freezing (> 2 x) of the Master Mix and Positive Control should be avoided, as this may affect the performance of the assay. If the reagents are to be used only intermittently, they should be frozen in aliquots.

Component	Cat. TM36950 (100 preps)	Cat. TM36910 (100 preps)
MDx TaqMan 2X PCR Master Mix	2 x 700 μL	–
Bacillus cereus Primer & Probe Mix	280 μL	280 μL
Bacillus cereus Positive Control	150 μL	150 μL
Nuclease-Free Water (Negative Control)	1.25 mL	1.25 mL
Product Insert	1	1