[3dem] Sucrose
Sacha De Carlo
sachadecarlo at yahoo.com
Fri May 27 02:25:22 PDT 2011
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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