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  6. Thermo Scientific™ Pierce™ Sulfo-SANPAH, No-Weigh™ Format

Thermo Scientific™ Pierce™ Sulfo-SANPAH, No-Weigh™ Format

Product Code. 10474005 Shop All Thermo Scientific Products
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Quantity:
50 mg
10 x 1 mg
Unit Size:
50mg
Pack of 10
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10474005 50 mg 50mg
15872777 10 x 1 mg Pack of 10
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Product Code. 10474005 Supplier Thermo Scientific™ Supplier No. 22589

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Description

Thermo Scientific™ Pierce Sulfo-SANPAH is a long-arm (18.2 Å) crosslinker that contains an amine-reactive N-hydroxysuccinimide (NHS) ester and a photoactivatable nitrophenyl azide.

Highlights:

  • Optimal photolysis occurs at 320-350nm, which limits damage to biomolecules by irradiation
  • Water-soluble
  • Reactive groups: sulfo-NHS ester and nitrophenyl azide (Amax= 470nm)
  • Reactive toward: amino groups and various sites
TRUSTED_SUSTAINABILITY

Specifications

Chemical Reactivity Amine-Nonselective
Cleavable By Thiols
Molecular Weight (g/mol) 492.4
PEGylated No
Spacer Arm Length 18.2 Å
Content And Storage Upon receipt store at -20°C protected from light and moisture.
Cell Permeability No
Shipping Condition Ambient
Product Line Pierce
Labeling Method Chemical Labeling
Crosslinker Type Heterobifunctional
Reactive Moiety Sulfo-NHS Ester, Aryl Azide
Spacer Medium (10 to 30 Å)
Form Powder
Quantity 50 mg
Solubility Water
Format Standard, Single-use
Water Soluble Yes
Product Type Crosslinker
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Safety and Handling

compliance-icons
Product Identifier
  • (SULFO-SANPAH) SULFOSUCCINIMID
 Signal Word
  • Warning
 Hazard Category
  • Serious eye damage/eye irritation Category 2
 Hazard Statement
  • H319-Causes serious eye irritation.
 Precautionary Statement
  • P280-Wear protective gloves/protective clothing/eye protection/face protection.
  • P264-Wash thoroughly after handling.
  • P305+P351+P338-IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.
  • P337+P313-If eye irritation persists: Get medical advice/attention.

For Research Use Only. Not for use in diagnostic procedures.

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