whence Coomassie

[BI1RGW at ibm.shef.ac.uk]

Thanks to those who answered my query.... 2 more questionettes:

1. Given that some proteins w/o lysine lare stained by Coomassie, can anyone
furnish an explanation for the NON-staining of certain proteins?
An example is the D1 protein of the photosystem II reaction centre, except for
a few cases (such as in wheat) when (wouldn't you know it) there's an extra
lysine ;-)

2. How good is the linearity for conc:stain? Presumably this can only apply
for a particular protein, since different proteins seem to stain to differing
extents (or not at all).

Robin Walters                      Robert Hill Institute
                                   University of Sheffield
BI1RGW at IBM.SHEF.AC.UK              P.O. Box 594
                                   Sheffield S10 2UH.
+44 (0)742 768555 X4244            UK