Albumin, Nuclease-Free

Prepared by modification of the method of Rogers and Weiss, (1980). It is processed to remove exonuclease, endonuclease, ribonuclease, and protease activities.

The Worthington product is useful as a stabilizing agent in reactions and dilutions and as a ballast protein in precipitations where nucleases and proteases are a concern.

Characteristics of Albumin from Bovine Serum:

Stability: Stable for years when refrigerated at 2 - 8°C.

Storage: Refrigerate at 2 - 8°C or freeze at -20°C.