[Yeast] TEA

Morales Quinones, Mariana (UMC-Student) via yeast%40net.bio.net (by mmkg4 from mizzou.edu)
Tue Aug 14 15:54:50 EST 2007

I'm thinking of a doing a sucrose gradient or a sucrose cushion to purify a protein. I've been checking various protocols and in many they seem to use triethanolamine (TEA) as a pH balancer. Any idea of why this preference for TEA over other pH balancers?

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