A Technical Improvement in the Preparation of Starch Gel for Electrophoresis According to Smithies

Abstract

In preparing starch gel for the electrophoresis of proteins (Smithies 1955) one has to chose a batch of starch which gives a good electrophoretic separation and at the same time provides a gel of such strength as to permit the required handling of the gel the electrophoresis - removal of the gel from the plastic tray, cutting it horizontally and transferring it to the staining and fixation baths.