Abstract
IN the method of electrophoresis on starch gel recommended by Smithies1, the gels obtained after the electrophoresis and staining of proteins are opaque, difficult to preserve and not suitable for photometric evaluation. For this reason we have devised a technique for preparing starch gels which remain transparent after staining.
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References
Smithies, O., Biochem. J., 61, 629 (1955).
Uriel, J., and Grabar, P., Ann. Inst. Pasteur, 90, 427 (1956).
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FINE, J., WASZCZENKO-Z, E. Preparation of Transparent Starch Gels after Electrophoresis. Nature 181, 269 (1958). https://doi.org/10.1038/181269a0
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DOI: https://doi.org/10.1038/181269a0
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