Ponceau S staining problem...

Kevin A. Morano kevin.a.morano at uth.tmc.edu
Thu Nov 30 09:31:19 EST 2000

I find that you need to make a very dark Ponceau stain, on the order of
a deep cabernet (2-5%??).  It also stains better in 5% acetic acid.  I
make the stock and reuse it a bunch.  The sensitivity is low, so you
would need at least 5-10 ug total protein on the blot.


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