We have a user who is wondering what can or should be done to protect
proteins from becoming blocked in the 1st dimension gel. We prerun our 2nd
dimension gels and age them to insure complete acylamide polymerization,
but we are unfamiliar with precautions for the 1st dimension. Any advice
would be greatly appreciated.
Michelle Gadush and
Sandie Smith
Protein Microanalysis Facility,
Institute for Cellular and Molecular Biology
University of Texas, Austin, Texas 78712
Email: sandie@mail.utexas.edu
Phone: 512 471-3741, Fax: 512 471-2149