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I have been a happy customer since 2000 with a Avestin Emulsiflex C5 in Martinsried, a short dark period using french press (they are good for coffee, granted a different type of french press) and back to an Avestin C5. The advantage versus other systems is you can fix it yourself and you almost can't break it. If you only break E.coli you can hook it up to your regular lab pressurized air outlet then you will get approximately 15kPSI, with a dedicated compressor as we have you can go up to 25-30 kPSI e.g. for yeast. Jürgen P.S. some homogenizers tend to produce foam, I don't recall the brand I used in another department in Martinsried before we got the Emulsiflex but it was not good. On Aug 4, 2012, at 2:18 PM, Marcelo Carlos Sousa wrote: Sorry for the off topic question, but it is relevant to those that produce proteins for crystallographic purposes: We are looking to replace an old French Press with a high pressure homogenizer for cell disruption (E. coli and yeast). We are currently looking at the Avestin C3 and the Niro Panda 2000. I would appreciate any feedback (positive or negative) from users of these instruments (or any other competing homogenizer). Thanks in advance Marcelo ...................... Jürgen Bosch Johns Hopkins University Bloomberg School of Public Health Department of Biochemistry & Molecular Biology Johns Hopkins Malaria Research Institute 615 North Wolfe Street, W8708 Baltimore, MD 21205 Office: +1-410-614-4742 Lab: +1-410-614-4894 Fax: +1-410-955-2926 http://lupo.jhsph.edu
