trotzkij at assi.s-link.de
Mon Feb 28 18:00:00 EST 1994
User asavitt at sunysb.edu wrote under "Coomassie staining:"
> What I would like to know is this: what about a
> protein makes it Coomassie stainable?
I must admit I forgot. A certian Amino acid I recall, but I completely
forgot which one. Look it up in the "Cooper".
> Are some proteins less susceptible
> to Coomassie staining than others? If so, why?
That is so because most Tests, including Coomassie, only detect a certain
amino acid, most of the Time even only its prosthetic proup. As the
relative contents of each amino acid varies from protein to protein, there
are _great_ differences. Thus you always have to include the protein you
relate your measurements to, as You should know. Usually this is Bovine
Serum Albumine (BSA).
Any of those staining tests used in biochemistry only gives you relative
measurements. To determine the absolute Protein content you have to
purificate the cell contents and determine protein dry weight.
"I wanna be in anarchy!" (J.Rotten)
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