Lectins are derived from the extracts of plants, animals, viruses and microorganisms and are known to agglutinate red blood cells. These agglutinins can select cell types according to blood group activities utilizing sugar-binding mechanisms. ||Lectins form precipitates with glycoconjugates and are useful for identifying or separating oligosaccharides with identical sugar compositions such as galactose, mannose or glucose.||Supplied as a gel covalently bound to 4% agarose. Contains 2mg lectin/ml gel.||Binding Capacity: |>4mg of fucosyl glycoprotein/ml of gel||Suggested Elution Solution: |100mM L-fucose in buffered saline||Inhibiting Sugar: |100mM L-fucose||Quality Control:|SDS-PAGE||Storage and Stability:|May be stored at 4°C. Do not freeze. Sable for 6 months after receipt.