In article <DnLvzn.8xD at cix.compulink.co.uk>, ecoli at cix.compulink.co.uk ("K
N and P J Harris") wrote:
> > ==========
> > bionet/microbiology #2156, from jlaveck at cpcug.org, 1272 chars, Thu 29
> Feb 1996 01:16:22
> > ----------
> > Article: 3103 of bionet.microbiology
> > Path:
> > From: jlaveck at cpcug.org (Jerry LaVeck)
> > Newsgroups: bionet.microbiology
> > Subject: Re: PAGE
> > Date: Thu, 29 Feb 1996 01:16:22 GMT
> > Organization: Express Access Online Communications, USA
> > Lines: 17
> > Message-ID: <3134fccf.973790 at news.digex.net>
> > References: <4h1p8j$8bs_001 at leeds.ac.uk>
> > NNTP-Posting-Host: cpcug.org
> > X-Newsreader: Forte Agent .99d/32.182
> > On Wed, 28 Feb 1996 14:35:21 +0000 (GMT), MICMCB at leeds.ac.uk (M.C.
> > Bean) wrote:
> > >Is anyone else out there, familiar with the experience of pouring a
> > >polyacrylamide gel really carefully, ticking off every step as you do
> it and
> > >it not setting?
> > >
> > >Matt
> > I haven't poured a gel in a loooong time, but I remember having your
> > experience a few times. One cause is oxygen - it inhibits
> > polymerization. You can take care of it by de-gassing the acrylamide
> > mixture. Watch out here - you end up with something that sets up like
> > a rock before you get it poured! The other cause is the catalyst -
> > ammonium persulfate can go bad quickly. Make up a fresh mixture and
> > use it in your next gel.
> > Good luck!
> Good idea, that's what I call useful information,
> Just about to get involved.
> Peter Harris,
> reading, UK.
I might be wrong but it doesn't sound right at all. Oxygen does not
inhibit polymerization, it makes the process to go faster. And as far as I
know that is
why most of the recipes require degassing. About AMPS: we weight 0.1g of
solid and put in 1.5 ml tube, which is stored at -20 freezer. When you are
ready to pour the gel just dissolve in 1 ml of water and you are ready to
Good luck. Natalia
Dept. Biological Sciences
Bowling Green Univ.
Bowling Green, OH 43403
DDETERS at bgnet.bgsu.edu FAX (419) 372-2024