microplate manager iii (Bio-Rad)
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microplate manager iii
Microplate Manager Iii, supplied by Bio-Rad, used in various techniques. Bioz Stars score: 93/100, based on 87 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/microplate+manager+iii+data+analysis+software/Microplate+Manager+III+Macintosh+Data+Analysis+and+Kinetics+Software/10__62184_slash_tpdd__jtpdd110020241-72-4-7
Average 93 stars, based on 87 article reviews
Microplate Manager Iii, supplied by Bio-Rad, used in various techniques. Bioz Stars score: 93/100, based on 87 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/microplate+manager+iii+data+analysis+software/Microplate+Manager+III+Macintosh+Data+Analysis+and+Kinetics+Software/10__62184_slash_tpdd__jtpdd110020241-72-4-7
Average 93 stars, based on 87 article reviews
microplate manager iii - by Bioz Stars,
2026-11
93/100 stars
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other:Article Title: A synthetic lymph node containing inactivatedTreponema pallidumcells elicits strong, antigen-specific humoral and cellular immune responses in mice Article Snippet: Solubilized Tp proteins were separated by electrophoresis on 15% acrylamide slab gels as previously described (Stamm & Bassford, 1985) and electrophoretically transferred to nitrocellulose sheets (0.45 μm pore size; Schleicher & Schuell, Inc., Keene, NH) (Saunders & Folds, 1985), which were then cut into strips. Software:Article Title: Detection of pH 4.6 insoluble beta-lactoglobulin in heat-treated milk and Mozzarella cheese. Article Snippet: Different protein aggregates including -lactoglobulin ( lg) were detected in the pH 4.6 insoluble fraction recovered from actual heat-treated milk samples by gel electrophoresis and immunoblotting.. A competitive enzyme-linked immunosorbent assay (ELISA) using antilg polyclonal antibodies was developed to analyze the lg partition in the protein fractions obtained upon acidification of both milk and Mozzarella cheese at pH 4.6.. According to ELISA determinations, nearly 90% of the pH 4.6 soluble lg included in raw milk was found in the pH 4.6 insoluble fraction of ultrahigh temperature (UHT)-treated milk. Article Title: Immunochemical Evaluation of Bovine β-Casein and Its 1−28 Phosphopeptide in Cheese during Ripening Article Snippet: Polyclonal antibodies raised against the plasmin-released 1-28 phosphopeptide from bovine â-casein [i.e., â-CN(f1-28)4P] specifically recognized the tryptic â-casein 1-25 and 2-25 peptides, whatever the degree of phosphorylation, but were unresponsive to the shortened â-casein 16-22 phosphopeptide.. These antibodies were able to recognize the parent bovine â-casein as well as the homologous water buffalo protein, but they could not detect the homologous counterparts from ovine and caprine milks.. Such antibodies were used in competitive enzyme-linked immunosorbent assays to monitor the plasmin-mediated release of the 1-28 phosphopeptide from â-casein and to evaluate the residual native â-casein in bovine cheese sampled during ripening. Article Title: Occurrence of Major Whey Proteins in the pH 4.6 Insoluble Protein Fraction from UHT-Treated Milk Article Snippet: A clear picture of the protein rearrangement in milk following UHT-treatment was drawn by a comparative analysis of the pH 4.6 soluble protein fraction (SPF) and the pH 4.6 insoluble protein fraction (IPF) recovered from raw and UHT-treated milk samples.. The two protein fractions were analyzed by monoor bidimensional gel electrophoresis under reducing and nonreducing conditions, and protein bands were identified by specific immunostaining.. Results showed that bovine serum albumin, β-lactoglobulin, and, to a lesser extent, α-lactalbumin coprecipitated with caseins in UHT-treated milk samples at pH 4.6. |