What is the reason why the protein after denaturation by adding buffer tends to be difficult to sink and float up easily when spotting? What should I do to solve this problem?
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What is the reason why the protein after denaturation by adding buffer tends to be difficult to sink and float up easily when spotting? What should I do to solve this problem?
·Reviewed·Published ·Updated ·8 min read
What is the reason why the protein after denaturation by adding buffer tends to be difficult to sink and float up easily when spotting? What should I do to solve this problem?
It may be because the glycerol in the buffer is not completely mixed, it is recommended that the buffer be completely dissolved at room temperature or at no more than 37℃ before use.
Da — when not otherwise indicated, molecular weight units are daltons. Mw — weight-average molecular weight. Mn — number-average molecular weight.
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Aladdin Scientific. "What is the reason why the protein after denaturation by adding buffer tends to be difficult to sink and float up easily when spotting? What should I do to solve this problem?" Aladdin Knowledge Base, updated Aug 27, 2024. https://www.aladdinsci.com/us_en/faqs/what-is-the-reason-why-the-protein-after-denaturation-by-adding-buffer-tends-en.html
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