everybody is right on there sode but for more clarity. Stacking gel has pH below 6.8 where glycine is less postively charged so that it lags behind protein pressing protein into band. while in resolving gel have ph more than 8 or add factor of 2 in stacking so that glycine become highly positive charged and moves faster leaving protein to flow according to their charge to masss ratio. thats how seperation occur. such situation are present in only discontinous gel preperations.
On 11/15/08, priya dharshni <[EMAIL PROTECTED]> wrote: > > I think different pH is maintained to obtain greater resolution.In the > stacking gel the sample protein moves faster as compared to resolving gel. > and while reaching the seperating gel the protein moves gently and a > greater resolution is obtained. > > On 11/13/08, puneet sharma <[EMAIL PROTECTED]> wrote: >> >> dear >> the ph of the separating gel and stacking gel is different. >> i think the ph of the stacking gel is 4.2 and separating gel is 6.2 on the >> basais of this difference the different pattern of bands are appeared on the >> gel.ph can be measured with ph meter or litmus paper. >> >> >> On Sat, Nov 8, 2008 at 1:51 PM, Vijayashree Navali < >> [EMAIL PROTECTED]> wrote: >> >>> hello frnds, >>> >>> can anybody explain me y we hv 2 maintain different pH >>> for separating gel & stacking gel in SDS PAGE??????????? >>> >>> >>> >> >> > > > > --~--~---------~--~----~------------~-------~--~----~ Please Request your Friend : Join Biofriend India. We assured quality posting Satish Chauk Biofriend India Manager Pune (India) ========================================= Please visit this link & send your friends too http://www.cbclickbank.com/bioinformatics/company.htm Read message on web - Subject - " No email " & email us Remove from group - Subject - " unsubscribe me " & email us for more information visit http://www.cbclickbank.com/bioinformatics/giudence.htm We assure that your query we would answer within 24 Hrs. post message send email - [email protected] -~----------~----~----~----~------~----~------~--~---
