Basic information Safety Related Supplier
HEAT SHOCK PROTEIN, 65 KD, MYCOBACTERIUM BOVIS BCG, FRAGMENT 180-188 Structure

HEAT SHOCK PROTEIN, 65 KD, MYCOBACTERIUM BOVIS BCG, FRAGMENT 180-188

Chemical Properties

Boiling point 1469.9±65.0 °C(Predicted)
Density  1.265±0.06 g/cm3(Predicted)
storage temp.  −20°C
pka 3.25±0.10(Predicted)

Safety Information

WGK Germany  3

HEAT SHOCK PROTEIN, 65 KD, MYCOBACTERIUM BOVIS BCG, FRAGMENT 180-188 Supplier

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