protein staining

The product Protein Gel Flash Staining Kit must be shipped on blue ice packages to retain the quality and activity of the reagents during the transportation.

The product Protein Gel Flash Staining Kit can be kept between four and eight degrees Celsius for 12 months upon receipt.

This kit is manufactured for research purposes only and it is not intended to be used in clinical diagnostic procedures.

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.