From: ANDREWS, CHRIS <ANDREWSC@pab281a.ssd.loral.com>
  To  : 72650.3277 <72650.3277@compuserve.com>
  Date: Thu, 31 Jul 1997 11:36:00 -0700

RE: Denaturing Protein with Gua-HCl

Well ,  I must say that I agree with Richard's assessment.
After all , you can't make butter with a toothpick , you know what
I'm sayin'?
 ----------
From: Richard.PedrettiAllen
To: Michael.Davis; 72650.3277; ANDREWS.CHRIS; bill.thomson; catfishzz; 
dbrenner; dky; droo.thomson; gluthr; grenier2; kamradtJ; paulb; paulg; 
richard.pedrettiallen; russell; sjlessey; wsand; dsteinberg; ospivey; RASMB
Subject: RE: Denaturing Protein with Gua-HCl
Date: Thursday, July 31, 1997 10:14AM

Not really since you don't have much proteolytic activity in 6M
guanidinium at any temperature, since it is such a strong
chaotropic agent.

Cheers, Richard
>
>Dear RASMBers,
>
>   When testing for protein subunit molec. weights using 6 M
>guanidinium-HCl, is it wise to add the protein sample to nearly boiling
>guanidinium-HCl to avoid potential proteolytic activities as is done with
>SDS denaturation?
>
>   Thanks,
>   Olin
>
>H. Olin Spivey                    Phone: (405) 744-6192 or -6189
>Dept of Biochem. & Molec. Biol.     Fax: (405) 744-7799
>246 NRC
>Oklahoma State University
>Stillwater, OK 74078-0454        E-Mail: Ospivey@BIOCHEM.OKSTATE.EDU
>
>
>(See attached file: rfc822.txt)
>