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. 2002 Jul;22(13):4579–4586. doi: 10.1128/MCB.22.13.4579-4586.2002

FIG. 4.

FIG. 4.

Comparison of the rate of complex formation with the appearance of spliced and polyadenylated products. Reaction mixtures were split in half, with one-half being used for complex formation analysis and the other being analyzed for processing products: polyadenylated but not spliced (S−A+); spliced but not polyadenylated (S+A−); and spliced and polyadenylated (S+A+), which represents the fully processed product. See the text for details.