Ponceau S staining problem...
Neal Robert Melvin
nrmelvin at ucalgary.ca
Thu Nov 30 13:25:55 EST 2000
So what is your Ponceau protocol exactly, Dima??
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On Thu, 30 Nov 2000, Dima Klenchin wrote:
> "Kevin A. Morano" <kevin.a.morano at uth.tmc.edu> wrote:
> :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.
> 5-10 ug? My stock made in TCA/sulfosalicilic acid detects 0.1 ug
> without any problem. Surely less sensitive than Coomassie
> but good enough so that in most cases I do not need to run
> a separate gel for total protein staining. Blot -> stain -> scan ->
> destain in pH > 7.5 -> block and do Western.
> - Dima
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