Jelly electrophoresis: a new method of sandwich analysis

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Jelly electrophoresisa new method of sandwich
analysis

• Gregory J. Crowther, Ph.D.
• U.W. Department of Chemical Engineering

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Gel electrophoresis
Purpose separate molecules of different sizes

• molecules pass through a gel
• small molecules travel faster
  than large ones
• drawback gel is not edible

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Bread is like gel, but more appetizing

• solid yet porous
• molecules pass through it
• speed reflects size

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How big is a jelly molecule?
Goal determine size of a jelly molecule from
its migration through a slice of
bread. Other items tested water, turkey,
cheese
migration direction
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Results

• One jelly molecule is 0.00000000000000000015
  grams
• Equivalent to 0.0000000000000000006 calories

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Conclusions

• Jelly molecules are surprisingly large.
• Nevertheless, they do migrate through bread.
• Therefore, jelly sandwiches should be eaten soon
  after being made to prevent the jelly from
  escaping.

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Future work

• Sourdough
• Pumpernickel

• Whole wheat
• Rye

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Acknowledgments

• M. Lambeth, D. Marcinek, E. Shankland, and R.
  Stuppard contributed and/or consumed materials
  used in this study.
• This research was supported by a grant from the
  J.M. Smucker Company.