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[mac1]

May I know if it is true that a gradient gel will give you better separation of protein bands all the time (as a rule). If not, when does one need to use it?

My second question is : I noticed that some papers studying agrin (a highly glycosylated protein with a MW of about 400 to 600 kDA) were using gradeint gel. I have failed badly in trying to repeat some of these experiments using a 3 - 12% gradent gel. What went wrong? I wecome all comments and feedback.