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.