Cat#:EIA-686C;Product Name:Egg White ELISA Kit;Size:96 T;Sample:food;Synonym:125ialbumin; Eggalbumine; eggwhitepowder; EGG ALBUMIN; EGG ALBUMIN HYDROSYLATES; EGG WHITE; EGG WHITE ALBUMIN; EGG POWDER; ALBUMIN, FROM EGGS; Egg White;Background:Hen’s egg (Gallus gallus) is very rich of proteins and represents an important food source for humans. While proteins of egg yolk only have minor allergenicity, many proteins of egg white are known to be allergenic. In addition to ovalbumin, ovotransferrin, lysozyme and livetin, ovomucoid represents the most important allergen. Unlike the other allergens ovomucoid is heat stable and can resist common production processes like baking. For allergic persons the consumption of egg white represents a critical problem. Already very low amounts of the allergen can cause allergic reactions, which may lead to anaphylactic shock in severe cases. Because of this, egg allergic persons must strictly avoid the consumption of eggs or egg containing food. Nondeclared addition of egg in food is hazardous for allergic people. Crosscontamination, mostly in consequence of the production process is often noticed. The chocolate production process is a representative example.;Application:quantitative;Storage:Unopened Kit: Store at 2 - 8°C. Do not use past kit expiration date. Opened/Reconstituted Reagents: TMB Solution A; TMB Solution B; TMB Stop Solution; Wash Buffer; HRP-conjugate antibody The above mentioned reagents should be stored for up to 1 month at 2 - 8°C. Microplate Wells: Return unused wells to the foil pouch containing the desiccant pack, reseal along entire edge of zip-seal. May be stored for up to 1 month at 2 - 8°C.;Usage:For Lab Research Use Only;Detection Principle:I-ELISA;