Ph strips
pH strips are a type of laboratory equipment used to measure the pH level of a solution. They are made of paper impregnated with pH-sensitive dyes that change color when dipped into a solution, indicating the pH value.
Lab products found in correlation
5 protocols using ph strips
Evaluating Pneumococcal Cell Killing
Vaginal Atrophy Assessment Protocol
Active biomechanics X Passive biomechanics X The clinical pH scale was adjusted to the findings in menopausal sheep. Reproductive ewes have a vaginal pH of 6.7 AE 0.4. 17 Postmenopausal sheep had a higher pH, ranging from 6.6 up to 9.0.
superficial cells indicates vaginal atrophy. 17 The pH was measured by two methods. The first semiquantitative method using pH strips (Sigma-Aldrich, Diegem, Belgium; range 7-14, resolution 0.5) was necessary as it is part of the VHI. A second quantitative biochemical test was done with a pHmeter-1000L (VWR, Leuven, Belgium; range: À2 to þ20; resolution 0.001). 18
Proteome Digestion Protocols Comparison
were individually digested by legumain, GluC, or trypsin. The digestion
with legumain was carried out in a reaction containing 0.1 M MES (pH
6.0), 0.1 M NaCl, and 2 mM DTT at a protease to proteome ratio of
1:50 (m:m), unless otherwise stated. For GluC (SERVA Electrophoresis,
Heidelberg, Germany) digestion, the same amount of proteome was digested
in PBS (pH 7.4) with a protease to proteome ratio of 1:50, whereas
a 1:100 ratio was used for trypsin (SERVA Electrophoresis, Heidelberg,
Germany) digestion in 0.1 M HEPES (pH 7.4) supplemented with 5% acetonitrile
and 5 mM CaCl2. The pH was confirmed using pH strips (Merck,
Darmstadt, Germany), and the digestions were carried out at 37 °C
overnight. For pH shift assays with legumain, an aliquot of the MEF
proteome was digested at pH 6.0 for 5 h at 37 °C, and then the
pH was lowered by the stepwise addition of 1 M HCl until pH 4.0 was
reached. An additional 2 μg of legumain and 1 mM DTT were added
and incubated for another 5 h at 37 °C.
Synthesis of Chiral Amino Acid Precursor
Tau Protein Fractionation and Analysis
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