Help gels cracking

George Rutherford gruther at bilbo.bio.purdue.edu
Tue Mar 18 17:03:27 EST 1997


In article <5glurs$opt at mercury.hgmp.mrc.ac.uk>, gmorley at hgmp.mrc.ac.uk
(Mr. G. Morley) wrote:

> A colleague of mine is having problems running her
> 
> protein gels.


Although I don't really regard this (10%) as a high percentage gel, my lab
routinely adds sucrose to 0.35M at higher percentages. You might give this
a whack.

George R.



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