Propargyl-PEG24-amine is a linker with 24 PEG units. The amine group is reactive with carboxylic acids, activated NHS esters, carbonyls (ketone, aldehyde) etc. The propargyl group is reactive with azide compounds under the catalyzation of copper. This linker has pretty good water-solubility due to its long PEG chain. Reagent grade, for research purpose. Please contact us for GMP-grade inquiries.
Propargyl-PEG24-amine is a linker with 24 PEG units. The amine group is reactive with carboxylic acids, activated NHS esters, carbonyls (ketone, aldehyde) etc. The propargyl group is reactive with azide compounds under the catalyzation of copper. This linker has pretty good water-solubility due to its long PEG chain. Reagent grade, for research purpose. Please contact us for GMP-grade inquiries.
Methyltetrazine-PEG1-DBCO is a TCO reactive reagent with a DBCO group and water-soluble PEG spacer. This reagent can be used to convert azido-containing peptides or proteins into tetrazine-modified peptides or protein without catalyst or axillary reagents. DBCO is commonly used for copper-free Click Chemistry reactions. Reagent grade, for research purpose. Please contact us for GMP-grade inquiries.
Methyltetrazine-PEG1-DBCO is a TCO reactive reagent with a DBCO group and water-soluble PEG spacer. This reagent can be used to convert azido-containing peptides or proteins into tetrazine-modified peptides or protein without catalyst or axillary reagents. DBCO is commonly used for copper-free Click Chemistry reactions. Reagent grade, for research purpose. Please contact us for GMP-grade inquiries.
Usages:
For selective enrichment of Salmonella.
Principle:
Peptone provide carbon and nitrogen sources to meet the needs of bacterial growth; lactose are fermentable sugars; selenite, sodium hydrogen inhibit Gram-positive bacteria and gram-negative enterobacteria most non-Salmonella; phosphate-buffered agent; L- cystine as a reducing agent.
Formulation(per liter):
Peptone: 5g
Lactose :4g
Sodium selenite: 4g
Disodium hydrogen phosphate: 10g
L- cystine: 0.01g
Final pH 7.0 ± 0.2
How to use:
1. Weigh 23g of the product , adding 1 L of distilled or deionized water , heated to boiling stirring until completely dissolved, dispensing flask, cooled to room temperature .
2. Pipette 10mL of pre-enrichment sample broth or 25mL and transferred species in the liquid sample flask in a sterile environment.
3.Place into incubator, cultured at 36 ± 1 for 18-24h.
4. Observe the results.
Quality control:
Quality control strains were inoculated ,and cultured at 36 ± 1 for 18-24h ,results show as follows:
strain name strain code growth feature
Salmonella typhi CMCC (B) 50071 good red, cloudy
Salmonella typhimurium CMCC (B) 50115 good red, cloudy
Escherichia coli ATCC25922 — remain unchanged
Storage: Store in a dark, cool and dry place, tighten the cap immediately after use. Storage period of three years.
500g
