mustard stains

Richard Boyd richboyd at NWLINK.COM
Mon Oct 28 19:30:16 EST 1996


I was asked the following question: "What component of prepared mustard (eg.
French's) makes such a good stain?"  I don't know and couldn't find an
answer in any of my plant biochem texts.  Would anyone in "plant-ed" happen
to know? Or know where I could find out?

If you have any leads, please let me know. I don't subscribe to plant-ed
(although some friends do), so please respond directly to
"richboyd at nwlink.com".  Thanks.


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Richard A. Boyd, Ph.D.      Intellectual Property Administrator
richboyd at nwlink.com         Ostex International      Seattle,WA
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