[3dem] Sucrose

[Kimberley Cheng]

Dear all,

We are trying to analyze some samples that contain sucrose. Of course the best would be to not have any sucrose at all, but in these cases we have no choice since it's necessary for stability. My question is, does anybody know the acceptable level of sucrose in vitrified specimens? Any literature reference would be great.

All the best,
Kimberley


Dr. Kimberley Cheng
Karolinska Institutet, Department of Biosciences and Nutrition and
The Royal Institute of Technology, School of Technology and Health

Phone: +46-(0)8-608 92 17
Fax: +46-(0)8-608 92 90
E-mail: Kimberley.Cheng at .ki.se


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