Lectins are derived from the extracts of plants, animals, viruses and microorganisms. They are known to agglutinate red blood cells. These agglutinins can select cell types according to blood group activities utilizing sugar-binding mechanisms. Lectins f
Molecular Weight:
140
Form:
Supplied as a supension in 0.01 PBS, pH 7.2-7.4, 0.05% sodium azide covalently bound to 4% agarose (50-250um).
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