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Aldosterone antibody

ALD EIA Host: Sheep Polyclonal unconjugated
Catalog No. ABIN113196
  • Target See all Aldosterone (ALD) Antibodies
    Aldosterone (ALD)
    Reactivity
    Please inquire
    Host
    • 6
    • 6
    • 3
    • 1
    Sheep
    Clonality
    • 9
    • 6
    Polyclonal
    Conjugate
    • 15
    • 1
    This Aldosterone antibody is un-conjugated
    Application
    • 12
    • 4
    • 3
    • 3
    • 2
    • 2
    • 1
    Enzyme Immunoassay (EIA)
    Purification
    Ammonium sulphate precipitation
    Immunogen
    Aldosterone conjugated to Bovine Serum Albumin
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    Discover our top product ALD Primary Antibody
  • Application Notes
    ELISA.
    Other applications not tested.
    Optimal dilutions are dependent on conditions and should be determined by the user.
    Restrictions
    For Research Use only
  • Format
    Liquid
    Concentration
    5 mg/mL
    Buffer
    Phosphate buffered saline, pH 7.2, containing 0.09 % Sodium Azide (NaN3)
    Preservative
    Sodium azide
    Precaution of Use
    This product contains sodium azide: a POISONOUS AND HAZARDOUS SUBSTANCE which should be handled by trained staff only.
    Handling Advice
    Avoid repeated freezing and thawing. Dilute only prior to immediate use
    Storage
    4 °C/-20 °C
    Storage Comment
    Store the antibody (undiluted) at 2-8 °C for one month or (in aliquots) at -20 °C for longer.
  • Target
    Aldosterone (ALD)
    Alternative Name
    Aldosterone (ALD Products)
    Target Type
    Hormone
    Background
    Aldosterone is a steroid hormone (mineralocorticoid family) produced by the outer-section (zona glomerulosa) of the adrenal cortex in the adrenal gland to regulate sodium and potassium balance in the blood. It is synthesized from cholesterol by aldosterone synthase, which is absent in other sections of the adrenal gland. It acts in the kidney promoting the reabsorption of sodium ions (Na+) into the blood. Water follows the salt and this helps maintain normal blood pressure. It also acts on sweat glands to reduce the loss of sodium in perspiration and taste cells to increase the sensitivity of the taste buds to sources of sodium.
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