User:Andy Maloney/Kinesin & Microtubule Page/M-PEM

Recipe

For a total volume of 2 mL:

• 49% alpha casein or 980 μL of [math]\displaystyle{ \alpha }[/math]-PEM.
• 37% beta casein or 740 μL of [math]\displaystyle{ \beta }[/math]-PEM.
• 14% kappa casein 280 μL of [math]\displaystyle{ \kappa }[/math]-PEM.

Procedure

Since all the casein constituents are already in a solution of PEM, it is very easy to mix this solution up. Essentially I have made whole casein in PEM without having to deal with the heating and mixing of it. This mixed solution of casein performs exactly like the commercially available whole bovine casein. The advantage of using the mixed casein solution is that you know the amount of impurities in the solution is a maximum of 20%. As opposed to the technical grade of whole casein we use which doesn't even state the amount of possible impurities.