The method of ethyl ester protein precipitation
Those who seek protein analysis in ancient times have tried to use ethyl ester as the method to precipitate protein.

Those who cover ethyl ester have unique properties and can change the state of protein. When applied to the liquid of protein, it seems to trigger a subtle opportunity. When ethyl ester enters the liquid, it is like the wind blowing ripples, and the intermolecular force of the protein is gradually changed. Proteins, which originally float in the liquid, approach each other due to the entry of ethyl ester, aggregate into groups, and then sink to the bottom of the liquid.

This process also needs to be carefully observed. If the amount of ethyl ester is too small, the protein will be difficult to polymerize, and it will be scattered in water, and it will not have the effect of precipitation. If the amount is too large, or the protein will change, it will lose its original use. Therefore, the person who handles it must be good at measurement, and gradually add it in small amounts, and observe the change of protein, and stop at the right time.

And to perform this operation, there are also requirements for the temperature and humidity of the environment. If the temperature is high, the ethyl ester will be easy to disperse, and its strength will not be reached; if the temperature is low, the change of protein will be slow, which is not appropriate. It is necessary to choose a moderate temperature, so that the ethyl ester and the protein will be sensitive when they are in phase, and the work of precipitation will be achieved. Although this method of ethyl ester protein precipitation is simple and contains arcane