The phosphatase from shrimp is easier to get rid of than is CIP, because SAP is heat labile.
Our SAP is located in the -20 enzyme freezer. Use gloves, of course. Like other enzymes, put it into the iceblock before removing it from the freezer.
After linearizing the parent vector:
Add 1µl of the SAP to the tube. SAP has a buffer to go with it, but it usually isn't used because the reaction works in most restriction enzyme buffers buffer. (1µl=1unit. (?) ).
Incubate the tube at 37°ree; (water bath) for 1 hour.
Heat-inactivate the SAP at 75°ree; (heat block) for 10-15 minutes. (I heat-inactivated for 15 minutes, to kill the heat-abile restriction enzyme also).
Use 1µl S.A.P. ; incubate at 37°ree;C for 1 hour.
Use the 10X SAP Buffer, or don't bother if the sample is already in a Restriction Enzyme Buffer. ("SAP is active in virtually all restriction enzyme buffers and may be added directly to a restriction enzyme digest").
Note: "SAP is active in NaCl from 10mM to 150mM and in KCl from 20mM to 100mM".
"SAP is readily inactivated at 65°ree;C for 15 minutes".