On Tue, 19 May 1998, Helene Hill wrote:
>
> Would thioglycholate be just as good as mercaptoacetic? I'm new at this:
> what do you mean that the protein is blocked in the 1st dimension gel?
>
> 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
>
>