A METHOD TO DIFFERENTIATE THE GELATIN CAPSULE OF THE PORCINE SOURCE FROM THE BOVINE SOURCE

摘要

A METHOD TO DIFFERENTIATE A GELATIN CAPSULE OF A PORCINE SOURCE FROM A BOVINE SOURCE WHICH COMPRISING THE STEPS OF: (A) EXTRACTING A PROTEIN FROM THE GELATIN CAPSULE USING AMMONIUM SULPHATE PRECIPITATION, WHEREIN THE AMOUNT OF SAMPLE USED IS BETWEEN 150MG TO 400MG, PREFERABLY 150MG, WHICH IS TO BE DISSOLVED IN A 9ML TO 11ML, PREFERABLY 10ML , OF A LIQUID SUCH AS DISTILLED WATER AT A TEMPERATURE OF BETWEEN 35°C TO 50°C, PREFERABLY 40°C; AND, (B) SEPARATING THE PROTEIN USING GEL ELECTROPHORESIS TECHNIQUE, 7.5% SDS-PAGE, WHICH RUNS AT 200V.