I'd like to thank Dr. Lyons for the protocol. As he said many users have
encountered these problems. I am an employee of Perkin-Elmer, and have been
involved in investigating this problem. We have done rather extensive surface
analysis of plates that produce this result. Unfortunately we have not found a
root cause. We have found that customers who use laboratory dishwashers
generally never see this effect. The key we beleive that makes dishwashers
effective is the increased temperature and volume of the DI water rinse.
David Clark
