Fig. 5.

Relative sensitivity of each technique. a, soluble proteins and IMPs from the original data were binned based on their estimated relative quantity (see “Experimental Procedures,” Equations 1–3). The number of proteins identified within each group is shown as the percentage of total proteins for each method. b, all proteins identified by the three gel-based methods were graphed in the order of their averaged estimated quantity (in ng) (in red following the x axis on the bottom). The distribution of their CVs is shown as a trend line of a period of 100 data points (in black following the x axis on the top).