Porcine IgM ELISA Assay

$530.00

The Porcine IgM ELISA Assay a highly sensitive two-site enzyme linked immunoassay (ELISA) for measuring IgM in biological samples of pigs.

Porcine IgM ELISA Assay

The Porcine IgM ELISA Assay is For Research Use Only

Size: 1×96 wells
Sensitivity: 5.072 ng/ml
Dynamic Range: 12.5 ng/ml – 400 ng/ml
Incubation Time: 50 minutes
Sample Type: Plasma, Serum
Sample Size: 100 μL
Alternative Names: Pig IgM


Assay Principle of Pig IgM ELISA Assay

The principle of the double antibody sandwich ELISA is represented in Figure 1. In this Porcine IgM ELISA Assay, the IgM present in samples reacts with the anti-IgM antibodies which have been adsorbed to the surface of polystyrene microtitre wells. After the removal of unbound proteins by washing, anti-IgM antibodies conjugated with horseradish peroxidase (HRP) are added. These enzyme-labeled antibodies form complexes with the previously bound IgM. 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 IgM in the sample tested; thus, the absorbance, at 450 nm, is a measure of the concentration of IgM in the test sample. The quantity of IgM in the test sample can be interpolated from the standard curve constructed from the standards, and corrected for sample dilution.


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.


Related Products

Porcine IgA ELISA Kit
Pig IgG ELISA
Porcine Haptoglobin ELISA Assay Kit

Additional Information

Typical Standard Curve


Porcine IgM ELISA Assay

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