C.B.S. Scientific C-DASG-400-50 - Manual (Page 10)

10 Mega-Gel Instructions 12/11
Section 4 Electrophoresis
4.1 Pre-electrophoresis
1. Fill lower buffer reservoir with buffer.
2. After removing the Gel Wrap Gasket from the gel sandwich, but with the white clamps still in place,
rinse the sandwich in D.I. water and dry. Remove comb, then remove the white plastic clamps and
place sandwich (notched plate inward) into the “buffer- filled “ lower resevoir at a slight angle to prevent
capturing bubbles. Reclamp sandwich to unit using bar clamp as quickly as possible as described below.
3. Pre-loosen black wing nuts on bar clamp so clamp assembly slides over glass plates and upper reservoir.
Tighten wing nuts only enough to compress gasket. Do NOT over tighten. See figures below.
4. Lift out base securing pin and rotate base 180º for easy access to opposite side. Repeat steps 1-3 with second
set of glass plates.
5. Fill each upper reservoir with approximately 500ml of running buffer. Make sure no buffer is leaking from the upper
buffer reservoir. Fill each lower reservoir with approximately 500ml of electrophoresis buffer. Be sure no bubbles
obstruct buffer contact with the lower edge of the gel. Note: Do NOT overfill buffer reservoirs or allow buffer to
make contact with the banana jacks.
WARNING: No buffer should leak through or around the silicone gasket or down the side of
the gel assembly. Leakage may allow the upper reservoir to drain dry or cause
arcing and damage to the apparatus.
6. Attach the reservoir safety covers to the upper and lower reservoirs. Connect the female end of the black power
cord into the safety cover of the upper reservoir. Connect the female end of the red power cord into the safety
cover of the lower reservoir.
7. Connect an external chiller to the tubing adapters on the side of the aparatus making sure to use the bottom tubing
adpater as the inlet and the top as the outlet.
8. Be sure to attach Temperature Strip (Cat. # EGT-100) to upper or middle of glass plate, to monitor the temperature
of the gel.