trypsin recipe (Martha Ward)

Martha Ward writes:

I have been trying to get an antibody worked up and came upon an article
that described the procedure.  They mention the necessity of using
"trpysin digestion (porcine trypsin, Type II, Sigma ) in calcium
chloride (4g/100mL) for 10-30 minutes at 37 C at pH 7.8.  I am
confused:  Do they mean 4g of the trypsin or 4g calcium chloride?  Maybe
I am having a bad day but if anyone can help me decipher this or give me
recipe that they are currently using I would greatly appreciate it.
Thanks in advance for your help!

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