In article <1993Aug11.203616.7011 at infodev.cam.ac.uk>, arosenth at crc.ac.uk (Dr. A. Rosenthal) writes:
>> CAUTION: the top part of the gel will now heat more than the bottom.
>> either cool the top with a fan, or lower the voltage, or both.
> I am interested in this protocol, but there is no way I can cool my system, so
> I need to know how hot the plates get to make sure they survive!
I still do Ye Olde Starch Gel slabs, and cool my gels with a
"cold pack" (one of those blue-ice freezer packs, or just cold
water in a seal-a-meal bag. I still get lots of enzyme activity.
Kay Klier Biology Dept UNI