OK, i will be more ELABORATE. As you know, i am trying to purify a
protein by the name of CYTOCROME C. Actually, i am trying to purify a
UNKNOWN PROTEIN. But before i can do that, i need to purify one that
is already known. I thought i would pick cytochrome c to study for the
known one. Now, i think to be more elaborate, i should mean things
like. protein properties such as (molecular weight, fractionation,
column chromatography, crude cellular extract, affinity chromatography
and so on. If iam not right then, what would be your answer if i ask
you to elaborate. If i am not clear, let me know. This is for trying
to find a known protein such as cytochrome C. I just want a COMMENT.  
             Ted.

Okay, I'll give you my comment...

What you are trying to do, purify an unknown protein, purify
Cytochrome C, whatever, requires a body of knowledge starting with
elementary biology, and continuing through chemistry, biochemistry,
physiology, physical chemistry...and general through specialized
laboratory science.

This isn't just knowledge someone can impart to you on this forum, I
don't believe. Contrary to common belief, just getting a "recipe"
isn't going to make you a successful laboratory scientist, which is
what you're going to need to be to accomplish your objective. The
skills you need are acquired through a lengthy time of practice.

Since you don't appear to have the basic knowledge needed to
fractionate the known protein, have a general understanding of
"molecular weight, fractionation,
column chromatography, crude cellular extract, affinity chromatography
and so on," my opinion (I'm a chemist and biochemist)is that you're
going to need to acquire this basic knowledge through some formal
study of the sciences, either in a classroom setting or on your own.
It won't be easy or fast, and I don't think this forum is going to be
able to help you until you have done that. I'd say if you attended
college full-time, you could attain this knowledge in four years, and
obtain a B.S. degree in biochemistry at the same time. Sorry to let
you down (not so lightly), but it is specialized knowledge you're
asking for here...not just kitchen khemistry.

Best regards,
Buckrah

Search on tedmccall-ga and look at the history and the numerous
attempts to offer help.  I think he is playing with us, and
brilliantly, too.  No one could keep this up otherwise.

Willing to be proved wrong,
Archae0pteryx