Team:Groningen/Notebook/Wetwork 19July2012

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Tom<br>
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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>
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Nisa<br>
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Overnight culture E.coli DH5a LB+ 15ug/ml Cm<br>
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->pSB1C3 ->backbone for E.coli<br>
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Empty backbone will form red colonies, while colony with insert will form white ones<br>
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Renske<br>
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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. <br>
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Ingrediënt list of the minced meat (bought at the local supermarket): <br>
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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>
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Poured 100 plates with Trypton Soya Agar + prepared Pepton Physiological Salt in 5.4 mL tubes + Trypton Soya Broth (500 mL).<br>
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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 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:

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