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Martin Offterdinger a8803349 at unet.univie.ac.at
Thu Jul 18 01:41:02 EST 1996

In article <Pine.SOL.3.91.960716142607.28951C-100000 at godzilla4.acpub.duke.edu>, Namjin  Chung <nc1 at acpub.duke.edu> says:
>Dear Netters,
>I'm working with an uncharacterized yeast enzyme activity, and it seems 
>to have activity around pH 2.5 and 3.0.  Currently I'm using Citric Acid 
>and Citrate-Phosphate buffers to get a decent result.  The activity is, 
>however, inconsistent-standard deviation is high from experiment to exp.
>I guess that harsh pH like 2.5 itself might have killed the enzyme 
>activity to give varying results, but is that possible?  If pH itself 
>were the matter here, it should always kill the enzyme, and if there is 
>the enzyme activity around this pH, the enzyme should survive at this pH.
>So I suspect the buffers (citrate and citrate-phosphate) may not be good 
>at this pH.  Is there anyone who had this kind of experience, and/or who 
>could recommend a good buffer for this pH range (2.5-3.0).  Thank you in 
>advance for comments.  
>PS: Please send an email to me in addition to posting to the newsgroups 
>if you will do so.
>* Namjin Chung                             *                           *
>* Program in Molecular Cancer Biology      * Email: nc1 at acpub.duke.edu *
>* Duke University Medical Center, Box 3345 * Voice: +1 (919) 684-2363  *
>* Durham, NC 27710                         * Fax  : +1 (919) 681-8253  *
Dear Nmajin,
Have you tried Glycine/HCl , this system is good for preparing acidic buffers.

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