On Tue, 19 May 1998, Suming Hua wrote:
> Prerun gel at 90 volts in your buffer, the uper buffer should contain
> mercaptoacetic acid, sodium salt (0.2g in 300 ml buffer) or other
> reducing reagent, for 30 min, then run your sample. The protein should be
> protected from becoming blocked.
>
> On Mon, 18 May 1998, Sandra Smith wrote:
>
> > Dear Members,
> >
> > 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
> >
> >
> >
>
>
Helene Z Hill, Ph.D. Internet: hill@umdnj.edu
Head, Section of Cancer Biology Voice/fax: (973)972-3421
Mail: MSB-E586
NJ Medical School
185 South Orange Ave
Newark, NJ 07103-2714