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Shanes
introduction
• Introduced by TISELIUS in 1937, for the separation of proteins.
• Defined mainly as the migration of charged molecules under the
influence of an external magnetic field.
• for the separation of
• Proteins
• Nucleic acid
• Polysaccharides
Principle
• Rate of migration (separation) depends upon e/m (charge to mass)
ratio
• The migration of particles or the rate of travel of particle, in
electrophoretic system depends on properties of the particles as
well as the instrumental system
1. Characteristic of particles
2. Property of electric field
3. Temperature
4. Nature of suspended medium
5. Buffering system
6. Nature and size of molecules to be separated
3
TYPES
-
Anode
+
Buffer
Dyes Power Supply
Agarose
gel
Bio-Rad’s Electrophoresis Equipment
Power Supplies
Precast Ready
Agarose Gel
Electrophoresis Buffer
• TAE (Tris-acetate-EDTA) and TBE (Tris-borate-EDTA) are
the most common buffers for duplex DNA
• Establish pH and provide ions to support conductivity
• Concentration affects DNA migration
• Use of water will produce no migraton
• High buffer conc. could melt the agarose gel
• Plinko Model
• Concentration affects DNA migration
• Low conc. = larger pores better
resolution of larger DNA fragments
2% agarose
• High conc. = smaller pores better
resolution of smaller DNA fragments
Loading Dye
• DNA samples are loaded into
a gel AFTER the tank has been
filled with buffer, covering the
gel
• Contains a dense substance,
such as glycerol, to allow the
sample to "fall" into the
sample wells
• Contains one or two tracking
dyes, which migrate in the gel
and allow monitoring of how
far the electrophoresis has
proceeded.
DNA Staining
• Allows DNA
visualization after gel
electrophoresis
• Ethidium Bromide
Agarose
Gel
DNA
Fragment
s
Forensics
Applications contd..
• Electrophoresis is employed in biochemical and clinical field.
• In the study of protein mixtures
• Antigen antibody reactions
• In fractioning protein.
• In analysis of lipoprotein
• Hemoglobin
• In combination with autoradiography
• Separation of organic acid, alkaloids, carbohydrates, amino acids, alcohols,
phenols, nucleic acids, insulin.
• In food industry
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