Glycerol PAGE "toughening"

David L. Haviland, Ph.D. dhavilan at IMM2.IMM.UTH.TMC.EDU
Wed Jun 16 15:58:34 EST 1999

At 19:35 6/16/99 GMT, Warren Gallin wrote:
>In Article <7k8mat$q7k$1 at>, stebby at 
>>I can't address the question of truth, but the lab I post-doc'd in
>>routinely used 5% glycerol in the separating gel and it certainly didn't
>>hurt.  I've continued this "tradition" in my work for the last 7 years
>>for consistency if nothing else.  As I recall in a side by side
>>comparison my first few weeks in the new lab I noticed slightly tighter
>>bands in coomassie stained gels containing the glycerol.  I'll avoid the
>>obvious jokes and simply say that I don't recall them being "tougher".
>    Adding glycerol or sucrose to the separating gel mix will make it much
>easier to layer water on top of it to level out the upper surface.  It is
>not necessary, but you will get less mixing of the overlay and the gel, so
>later, when the stacker is poured on top, the interface between the two is a
>little sharper.  That could contribute to a slightly sharper band.
>    I couldn't comment on whether there are other effects.


I can't help but ask if the inclusion of 5% glycerol also improved the
drying, and less cracking of high percentage gels... i.e., greater than
12-15%?    I've had little problem with fixed and gradient percentage gels
up to about 12.5% but above that, they start cracking.

 David L. Haviland, Ph.D.
 Asst. Prof. Immunology 
 University of Texas - Houston, H.S.C.
 Institute of Molecular Medicine  
 2121 W. Holcombe Blvd.  
 Houston, TX  77030 
 Internet:"dhavilan at" 
 Voice: 713.500.2413  FAX: 713.500.2424
The hardness of butter is directly proportional to the softness
of the bread.

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