Low protein binding microtubes for in gel digestion, .65mL
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Catalog number
LPB65-100
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Price
Please ask
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Size
5Xpk of 100
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Test
A gel is a solid jelly-like material that can have properties ranging from soft and weak to hard and tough. Gels are defined as a substantially dilute cross-linked system, which exhibits no flow when in the steady-state. By weight, gels are mostly liquid, yet they behave like solids due to a three-dimensional cross-linked network within the liquid. It is the crosslinking within the fluid that gives a gel its structure (hardness) and contributes to the adhesive stick (tack). In this way gels are a dispersion of molecules of a liquid within a solid in which the solid is the continuous phase and the liquid is the discontinuous phase. The word gel was coined by 19th-century Scottish chemist Thomas Graham by clipping from gelatin.
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Gene target
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Short name
protein binding microtubes for in digestion, .65mL
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Technique
Gel
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Alternative name
Low protein binding microtubes to measure in electrophoretic matrix digestion, .65mL
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