Question

6. The rate of migration of proteins in native electrophoresis depends on voltage used, charge on the molecule and force of friction. Force of friction is dependent on both shape and size of the molecule. In denaturing electrophoresis, separation of proteins is based only on voltage used and size. Thus we can use SDS-PAGE to determine molecular weight of the proteins in the gel. How is this achieved?

Name: 6 the rate of migration of proteins in native electrophoresis depends on voltage used charge on the molecule and force of friction force of friction is dependent on both shape and size of th 35682
Uploaded: 2022-01-24T08:45:18-08:00
Duration: 2 min 38 s
Channel: Dominador Tan
Description: 6 the rate of migration of proteins in native electrophoresis depends on voltage used charge on the molecule and force of friction force of friction is dependent on both shape and size of th 35682

          6. The rate of migration of proteins in native electrophoresis
depends on voltage used, charge on the molecule and force of
friction. Force of friction is dependent on both shape and size of
the molecule. In denaturing electrophoresis, separation of proteins
is based only on voltage used and size. Thus we can use SDS-PAGE to
determine molecular weight of the proteins in the gel. How is this
achieved?

Added by Andrea C.

Chemistry: Structure and Properties

Nivaldo Tro 2nd Edition

Instant Answer

Solved by Expert Dominador Tan

01/24/2022

Step 1

Step 1: In SDS-PAGE, the protein sample is heated in the presence of SDS, which imparts a uniform negative charge onto the protein molecules. Show more…

Show all steps

Thanks for your feedback!

6. The rate of migration of proteins in native electrophoresis depends on voltage used, charge on the molecule and force of friction. Force of friction is dependent on both shape and size of the molecule. In denaturing electrophoresis, separation of proteins is based only on voltage used and size. Thus we can use SDS-PAGE to determine molecular weight of the proteins in the gel. How is this achieved?