I was wondering why many in-gel digestion protocols suggest making fresh buffer. I am using ammonium bicarbonate at 25 mM and 100 mM for a Glu C reaction (resources cannot pinpoint the best concentration to use) and ambic seems pretty stable so I was wondering why so many people suggest making it fresh?
Oliver Bertinetti
The idea behind:
- The buffer is around pH 7.5-8 when fresh, and then you "loose" CO2 and NH4 and your buffer will be not realy buffered anymore (low buffer strength).
- After a while in your buffer some bacteria or fungi will grow and you will analyze them after digestion and get nice results from the MS!
0 votes
0 thanks
- Badges
- Science method
More John Goodson's questions See All
Similar questions and discussions