User:Nadiezda Fernandez-Oropeza/Notebook/Notebook/2010/10/26: Difference between revisions
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* 23.4 ml of distilled water | * 23.4 ml of distilled water | ||
* 0.026 g of α-Casein | * 0.026 g of α-Casein | ||
** NOTE: The α-Casein comes is the form of thin string attached to one another. Thus, the best way to obtain the necessary amount of chemical is by using twezeers. | ** NOTE: The α-Casein comes is the form of thin string attached to one another. Thus, the best way to obtain the necessary amount of chemical is by using twezeers. | ||
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**NOTE: The labeling is very important! | **NOTE: The labeling is very important! | ||
α-PEM (1 mg/ml α-Casein in PEM)is different from PEM-α (0.5 mg/ml α-Casein in PEM) | |||
Revision as of 10:29, 28 October 2010
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α – PEM
PreparationThe concentration of α-Casein in PEM has to be 1 mg/ml. In this particular case, we prepared a solution with a total volume of 26 ml and since we have the 10xPEM buffer stored, the amounts of compounds needed are:
Place all three compounds in an autoclaved beaker. Place a stirring magnet in the beaker and stir the solution for 45 minutes to an hour. Once ready, prepare 1 ml aliquots and store them in the 4C fridge. Label the vials in the following manner: α-PEM (1 mg/ml α-Casein in PEM)
α-PEM (1 mg/ml α-Casein in PEM)is different from PEM-α (0.5 mg/ml α-Casein in PEM)
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