"
Team:Groningen/Notebook/Wetwork 26July2012
From 2012.igem.org
(Difference between revisions)
| (One intermediate revision not shown) | |||
| Line 1: | Line 1: | ||
{{HeaderGroningen2012}} | {{HeaderGroningen2012}} | ||
| - | + | <html> | |
| + | <head> | ||
| + | <style type="text/css"> | ||
| + | p.margin | ||
| + | { | ||
| + | font-size:12pt; | ||
| + | line-height:14pt; | ||
| + | color:white; | ||
| + | margin-top:0px; | ||
| + | margin-bottom:20px; | ||
| + | margin-left:150px; | ||
| + | margin-right:250px; | ||
| + | } | ||
| - | |||
| - | GC: The brine meat sample did not show any result. To hopefully get better results the incubation time and temperature were increased to 50C and 60 minutes and a second serie with 60C incubation temp. The samples were run on both the columns. The data will be analyzed tomorrow. | + | </style> |
| - | Further brine as added to rotten meat sample to be placed over night at 60C stoof for extreem incubation. | + | </head> |
| + | |||
| + | <body><br><br><br> | ||
| + | <p class="margin"> | ||
| + | Yonathan: Transformation of E. coli with LacI promotor brick BBa_R0011. Growth overnight.<br> | ||
| + | <br> | ||
| + | <br> | ||
| + | Tom & Arjan<br> | ||
| + | <br> | ||
| + | GC: The brine meat sample did not show any result. To hopefully get better results the incubation time and temperature were increased to 50C and 60 minutes and a second serie with 60C incubation temp. The samples were run on both the columns. The data will be analyzed tomorrow.<br> | ||
| + | Further brine as added to rotten meat sample to be placed over night at 60C stoof for extreem incubation.<br> | ||
| + | <br> | ||
| + | <br> | ||
| + | <A HREF="https://2012.igem.org/Team:Groningen/Notebook"><FONT COLOR=#ff6700>Back to notebook</FONT></A> | ||
| + | <br><br></p></body></html> | ||
| + | |||
| + | {{Template:SponsorsGroningen2012}} | ||
Latest revision as of 21:23, 25 September 2012
Yonathan: Transformation of E. coli with LacI promotor brick BBa_R0011. Growth overnight.
Tom & Arjan
GC: The brine meat sample did not show any result. To hopefully get better results the incubation time and temperature were increased to 50C and 60 minutes and a second serie with 60C incubation temp. The samples were run on both the columns. The data will be analyzed tomorrow.
Further brine as added to rotten meat sample to be placed over night at 60C stoof for extreem incubation.
Back to notebook
Our sponsors:
