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used to make chicken

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used to make chicken

Re: gym gravity post# 2505

Friday, 01/19/2007 10:23:49 AM

Friday, January 19, 2007 10:23:49 AM

Post# of 19309
Perhaps, but I have not seen that to be the case in any proteins I have worked with, or reported by others. Just as with glycosylation issues, every protein is a case by case matter.

Purification schemes are actually pretty simple with egg white, because while the protein concentration is quite high, the number of unique proteins is very, very small compared to the mileau found in other media.
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