Team:Groningen/Notebook/Wetwork 19June2012

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Minced meat placed in the stove on 37 degrees. LB medium made for the fed batch.
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Our E.coli cells, transformed with BBa_K090403, did grow.
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<b>Indication of speed of rotting in minced meat</b>
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Placed one teaspoon of minced meat (beef / mixed meat) in 100 mL flasks. Monitored the rotting by eye and smell during the day. Left it over night to monitor again.
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<b>Continue transformation</b>
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Transformants did grow, brought to liquid culture.
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<b>Biobrick design</b>
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Strategy for making the Pbadmeat biobrick and testing leakiness of a reporter made.
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<A HREF="https://2012.igem.org/Team:Groningen/Notebook"><FONT COLOR=#ff6700>Back to notebook</FONT></A>
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Latest revision as of 16:46, 25 September 2012







Indication of speed of rotting in minced meat
Placed one teaspoon of minced meat (beef / mixed meat) in 100 mL flasks. Monitored the rotting by eye and smell during the day. Left it over night to monitor again.

Continue transformation
Transformants did grow, brought to liquid culture.

Biobrick design Strategy for making the Pbadmeat biobrick and testing leakiness of a reporter made.
Back to notebook



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