Team:Groningen/Notebook/Wetwork 19July2012

From 2012.igem.org

(Difference between revisions)
 
(One intermediate revision not shown)
Line 1: Line 1:
{{HeaderGroningen2012}}
{{HeaderGroningen2012}}
-
<div style="margin-left: 100px; margin-right:100px; color:white; font-size:12pt;">
+
<html>
 +
<head>
 +
<style type="text/css">
 +
p.margin
 +
{
 +
font-size:12pt;  
 +
line-height:14pt;  
 +
color:white;  
-
Tom
+
margin-top:0px;
 +
margin-bottom:20px;
 +
margin-left:150px;
 +
margin-right:250px;
 +
}
-
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.
 
 +
</style>
 +
</head>
-
Nisa
+
<body><br><br><br>
-
 
+
<p class="margin">
-
Overnight culture E.coli DH5a LB+ 15ug/ml Cm
+
Tom<br>
-
 
+
<br>
-
->pSB1C3 ->backbone for E.coli
+
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.<br>
-
 
+
<br>
-
Empty backbone will form red colonies, while colony with insert will form white ones
+
<br>
-
 
+
Nisa<br>
-
 
+
<br>
-
Renske
+
Overnight culture E.coli DH5a LB+ 15ug/ml Cm<br>
-
 
+
<br>
-
Bought minced meat (30% beef, 70% pork), made aliquots of 1 g, 5 g and 10 g, frozen all to 20 degrees Celsius.  
+
->pSB1C3 ->backbone for E.coli<br>
-
 
+
<br>
-
Poured 100 plates with Trypton Soya Agar.
+
Empty backbone will form red colonies, while colony with insert will form white ones<br>
-
 
+
<br>
-
<html>
+
<br>
-
<A HREF="https://2012.igem.org/Team:Groningen/Notebook"><FONT COLOR=#ff6700>Back to notebook</FONT></A>
+
Renske<br>
 +
<br>
 +
Bought minced meat (30% beef, 70% pork), made aliquots of 1 g, 5 g and 10 g, frozen all to 20 degrees Celsius. <br>
 +
<br>
 +
Ingrediënt list of the minced meat (bought at the local supermarket): <br>
 +
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.<br>
 +
<br>
 +
Poured 100 plates with Trypton Soya Agar + prepared Pepton Physiological Salt in 5.4 mL tubes + Trypton Soya Broth (500 mL).<br>
 +
<br>
 +
<A HREF="https://2012.igem.org/Team:Groningen/Notebook"><FONT COLOR=#ff6700>Back to notebook</FONT></A>
 +
</p><br><br>
 +
</body>
</html>
</html>
{{Template:SponsorsGroningen2012}}
{{Template:SponsorsGroningen2012}}

Latest revision as of 21:15, 25 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).

Back to notebook



Our sponsors:

Retrieved from "http://2012.igem.org/Team:Groningen/Notebook/Wetwork_19July2012"