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An example Gel documentation system, showing the results of gel electrophoresis on a connected monitor.. A gel doc, also known as a gel documentation system, gel image system or gel imager, refers to equipment widely used in molecular biology laboratories for the imaging and documentation of nucleic acid and protein suspended within polyacrylamide or agarose gels.
Oral glucose gel is an over-the-counter medication, consisting primarily of dextrose and water, along with small amounts of other compounds. It is frequently used by people with diabetes and those with hypoglycaemia to raise their blood glucose when it becomes dangerously low.
Gelatin capsules, informally called gel caps or gelcaps, are composed of gelatin manufactured from the collagen of animal skin or bone. [4] Vegetable capsules, introduced in 1989, [5] are made from cellulose, a structural component in plants. The main ingredient of vegetarian capsules is hydroxypropyl methyl cellulose. In the 21st century ...
Consistency and viscosity affect the adhesion and retention property of the gel, and are important in ensuring the gel is retained at the site of application and effective delivery of the drug. [3] The ingredients in topical gel formulation can be broadly categorized into four types: gelator, solvent, drug, and excipients.
An upturned vial of hair gel Silica gel. A gel is a semi-solid that can have properties ranging from soft and weak to hard and tough. [1] [2] Gels are defined as a substantially dilute cross-linked system, which exhibits no flow when in the steady state, although the liquid phase may still diffuse through this system.
Shower gel is a derivative invention of the liquid soap, which first appeared in the 1800s. In 1865, William Shepphard patented the formula behind the liquid soap, [1] but the product gained eventual popularity with the rise of Palmolive soap in 1898, by B.J. Johnson.
The most commonly used formula is an FBI-style 10% ballistic gelatin, which is prepared by dissolving one part 250 bloom type A gelatin into nine parts of warm water (by mass), mixing the water while pouring in the powdered gelatin. It is chilled to 4 °C (39 °F).
This occurs in a region of the gel that has larger pores so that the gel matrix does not retard the migration during the focusing or "stacking" event. [10] [11] Separation of the proteins by size is achieved in the lower, "resolving" region of the gel. The resolving gel typically has a much smaller pore size, which leads to a sieving effect ...