Bovine IgG ELISA Assay
The Bovine IgG ELISA Assay is For Research Use Only
Size: 1×96 wells
Sensitivity: 3.439 ng/ml
Dynamic Range: 7.813 ng/ml – 500 ng/ml
Incubation Time: 50 minutes
Sample Type: Milk, Plasma, Serum, Tissue Culture Fluids
Sample Size: 100 μL
Alternative Names: Cow IgG ELISA
Assay Principle for Bovine IgG ELISA Assay
The principle of the double antibody sandwich ELISA is represented in Figure 1. In this assay the IgG present in samples reacts with the anti-IgG antibodies which have been adsorbed to the surface of polystyrene microtitre wells. After the removal of unbound proteins by washing, anti-IgG antibodies conjugated with horseradish peroxidase (HRP), are added. These enzyme-labeled antibodies form complexes with the previously bound IgG. Following another washing step, the enzyme bound to the immunosorbent is assayed by the addition of a chromogenic substrate, 3,3’,5,5’-tetramethylbenzidine (TMB). The quantity of bound enzyme varies directly with the concentration of IgG in the sample tested; thus, the absorbance, at 450 nm, is a measure of the concentration of bovine IgG in the test sample. The quantity of bovine IgG in the test sample can be interpolated from the standard curve constructed from the standards, and corrected for sample dilution.
Anti-IgG Antibodies Bound To Solid Phase
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Standards and Samples Added
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IgG*Anti-IgG Complexes Formed
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Unbound Sample Proteins Removed
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Anti-IgG-HRP Conjugate Added
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Anti-IgG-HRP * 7`
SPECIMEN COLLECTION AND HANDLING
Blood should be collected by venipuncture. The serum should be separated from the cells after clot formation by centrifugation. For plasma samples, blood should be collected into a container with an anticoagulant and then centrifuged. Care should be taken to minimize hemolysis, excessive hemolysis can impact your results. Assay immediately or aliquot and store samples at -20°C. Avoid repeated freeze thaw cycles.
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