Help gels cracking

George Rutherford gruther at
Tue Mar 18 17:03:27 EST 1997

In article <5glurs$opt at>, gmorley at
(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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