Ovalbumin from chicken egg white
Ovalbumin is a protein derived from the white of chicken eggs. It is a widely used laboratory reagent for various applications, such as protein research, immunoassays, and cell culture studies. Ovalbumin is commonly used as a standard or control material in these applications due to its well-characterized properties and availability.
Lab products found in correlation
6 protocols using ovalbumin from chicken egg white
Adoptive Transfer of T Cell Subsets in Murine Colitis
Measuring Anti-Ovalbumin IgG1 Antibodies
In order to compare changes in serum antibody generated by weaning and by injection of novel proteins in outbred animals, in which the starting levels differ, results are expressed as the ratio of antibody after manipulation to that before manipulation (the –fold change in antibody following exposure to OVA).
Cyanine-5 Labeling of Ovalbumin
Adoptive Transfer of T Cell Subsets in Murine Colitis
Asthma Induction and Treatment Protocol
Allergen Extraction and Preparation
About PubCompare
Our mission is to provide scientists with the largest repository of trustworthy protocols and intelligent analytical tools, thereby offering them extensive information to design robust protocols aimed at minimizing the risk of failures.
We believe that the most crucial aspect is to grant scientists access to a wide range of reliable sources and new useful tools that surpass human capabilities.
However, we trust in allowing scientists to determine how to construct their own protocols based on this information, as they are the experts in their field.
Ready to get started?
Sign up for free.
Registration takes 20 seconds.
Available from any computer
No download required
Revolutionizing how scientists
search and build protocols!