Hand-cast Protein Gels: New Technique and Fresh Chemicals

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Karl is the 'separations czar' for NRG. As a Biophysics Ph.D. Candidate, Karl has the responsibility of characterizing new membranes, modeling the unique physics of nanomembrane separations, and finding ways to apply pnc-Si technology to protein purification, nanofluidic transistors, and human hemodialysis. Karl graduated from Allegheny College in 2011 with a double major in English and Physics.

2 comments on “Hand-cast Protein Gels: New Technique and Fresh Chemicals
  1. Jim says:

    How long did you run the gel? Another 40 minutes sounds like a very long run. If memory serves, the typical time to run a gel is 30-40 minutes.

    It also looks like you should have destained longer. The gel background is too dark.

  2. Karl says:

    I believe I ran the gel for 120 min, but I can’t be sure, because twice during the run the buffer in the inner compartment of the cell either leaked or boiled off to below the edge of the wells, breaking the circuit and stopping electrophoresis. I don’t know exactly how long each of these breaks lasted for. Next time I will be more careful in monitoring the cell.
    I left the gel in destain overnight and have updated the post with the (better) image I got this afternoon.

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