[3dem] Sucrose

[Sacha De Carlo]

Hi Kimberly,

I would avoid having more than 5% (w/v). At 15% you have almost no 
contrast anymore, that of course depends on the sample you are studying.

I would try to do a buffer exchange with trehalose. Of course, my humble 
opinion is heavily biased, but documented (De Carlo et al., 1999)

REF: De Carlo, Adrian, Kälin, Mayer and Dubochet (1999), Unexpected property 
of trehalose as observed by cryo-electron microscopy. Journal of 
Microscopy, 196: 40–45. doi: 10.1046/j.1365-2818.1999.00591.x

Best of luck,
Sacha


 
=============================
Dr. Sacha De Carlo
Sr. Res. Scientist
FEI Company


________________________________
From: Kimberley Cheng <Kimberley.Cheng at ki.se>
To: "3dem at ncmir.ucsd.edu" <3dem at ncmir.ucsd.edu>
Sent: Friday, May 27, 2011 10:24 AM
Subject: [3dem] Sucrose


 
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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