KeldS at uic.edu
Mon Jan 29 11:29:45 EST 1996
michael.didonato at utoronto.ca (Michael DiDonato) wrote:
>I would like to know what concentration of glycerol is used to help keep
>proteins soluable and stable when frozen.
>University of Toronto
You may want to also take a look at
ethylene glycol which offers the same protection,
but remains at a very low viscosity.
Both are used at 25-50%
Make sure you get really CLEAN stuff - both
products are most often sold in a commercial/technical
grade which may or may not kill your enzyme/protein.
Some vendors have purified versions.
More information about the Proteins