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Team:Groningen/Notebook/Wetwork 19July2012
From 2012.igem.org
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Bought minced meat (30% beef, 70% pork), made aliquots of 1 g, 5 g and 10 g, frozen all to 20 degrees Celsius. | Bought minced meat (30% beef, 70% pork), made aliquots of 1 g, 5 g and 10 g, frozen all to 20 degrees Celsius. | ||
| - | Poured 100 plates with Trypton Soya Agar. | + | Ingrediënt list of the minced meat (bought at the local supermarket): |
| + | 70% pork, 30% meat, water, preservative: E262ii (Sodium acetate), vinegar, antioxidant: E301 (Sodium ascorbate), citric acid, thickener: E412 (Guar gum), stabilizer: E412 (Xanthan gum), sun flower oil. | ||
| + | |||
| + | Poured 100 plates with Trypton Soya Agar + prepared Pepton Physiological Salt in 5.4 mL tubes + Trypton Soya Broth (500 mL). | ||
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Revision as of 12:30, 21 September 2012
Tom
Growth curves of Bacillus in SMM at different temperatures: 37 °C, 26 °C, 18°C and 5 °C and different starting masses: OD = 0.1 and OD = 0.3.
Nisa
Overnight culture E.coli DH5a LB+ 15ug/ml Cm
->pSB1C3 ->backbone for E.coli
Empty backbone will form red colonies, while colony with insert will form white ones
Renske
Bought minced meat (30% beef, 70% pork), made aliquots of 1 g, 5 g and 10 g, frozen all to 20 degrees Celsius.
Ingrediënt list of the minced meat (bought at the local supermarket): 70% pork, 30% meat, water, preservative: E262ii (Sodium acetate), vinegar, antioxidant: E301 (Sodium ascorbate), citric acid, thickener: E412 (Guar gum), stabilizer: E412 (Xanthan gum), sun flower oil.
Poured 100 plates with Trypton Soya Agar + prepared Pepton Physiological Salt in 5.4 mL tubes + Trypton Soya Broth (500 mL).
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