Introduction：

Any KD PAGE Gel Preparation Kit is a novel PAGE gel preparation kit. The gel has a higher cross-linking rate and a more uniform pore size, so it can ensure that the proteins ranging from 10 to 170 kD have good linearity when they are separated in the gel. Therefore, it can meet the requirements of most protein electrophoresis needs.

Product contents:

Storage：

1. The shelf life is three months if the kit stored at 4℃ in dark.
2. PAGE Gel Coagulant should be stored at -20℃. If the coagulant is stored at 4°C, the shelf life is three months.

Protocol (Take 0.75 mm gel as an example):

1. Add 2 mL of Separating Gel Solution (reagent C) and 2 mL of Separating Gel Buffer (reagent D) to a flask and mix well.
2. Add 0.75 mL of Stacking Gel Solution (reagent A) and 0.75 mL of Stacking Gel Buffer (reagent B) to another flask and mix well.
3. Add 40 µL of PAGE Gel Coagulant (reagent E) to the 4 mL separating gel solution in step 1 and stir gently to mix to avoid bubbles. Immediately pour the solution into the gel cassette to about 2 cm from the top edge of the gel cassette plate.
4. Add 15 µL of PAGE Gel Coagulant (reagent E) to the 1.5 mL stacking gel solution in step 2 and stir gently to mix to avoid bubbles. Immediately pour the stacking gel solution on the separating gel to fill the gel cassette.
5. Insert a comb into the gel gently and allow 10-15 minutes for the gel to polymerize.
6. Carefully pull out the comb to avoid damaging of the sample wells after the gel is completely polymerized.
7. Load the samples and run the gel at the voltage of 250V. The electrophoresis can be completed in about 30 minutes.

Note: The gel coagulation time is related to the temperature. The higher the temperature, the shorter the time required for polymerization. The amount of PAGE Gel Coagulant used in the specification is under the standard condition of 25°C. Please increase or decrease the amount of coagulant according to the actual temperature. The maximum addition amount of PAGE Gel coagulant is 1%, the fastest polymerization time is about 15-30 minutes in summer, and about 30-60 minutes in winter with this ratio.