Important: Do Not Boil Protein Marker
1. Thaw the protein ladder at room temperature.
2. Gently vortex solution to ensure the mixture is homogeneous.
3. Load the appropriate volume of the protein marker per lane, as specified below:
0.75-1.0 mm thick: load 5 μl
1.5 mm thick: load 10 μl
0.75-1.0 mm thick: load 10 μl
1.5 mm thick: load 20 μl
4. Unused ladder may be returned to -20ºC for long-term storage.
Note on Apparent Molecular Weights:
The relative sizes of these protein markers may depend on the type of gel used and may appear different than expected. The coupling of a charged dye molecule to a protein marker alters the overall charge of the protein and will likely alter its mobility in an SDS polyacrylamide gel. The extent of this effect can vary with the properties of the gel type (e.g., Tris-glycine, Tris-Tricine, etc.) used in the analysis. For this reason, the sizes of these marker proteins are expressed here as apparent molecular weights. For best results, we recommend using these prestained protein markers on a Tris-glycine SDS gel.
Supplied in 62.5 mM Tris-Phosphate (pH 7.5 at 25ºC), 1 mM EDTA, 2% SDS, 10 mM DTT, 1 mM NaN3 and 33% glycerol. Store at –20°C for up to one year.
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