Team:Groningen/Notebook/Wetwork 19June2012

From 2012.igem.org

(Difference between revisions)
 
Line 6: Line 6:
p.margin
p.margin
{
{
-
font-size:14pt;  
+
font-size:12pt;  
line-height:14pt;  
line-height:14pt;  
color:white;  
color:white;  
Line 12: Line 12:
margin-top:0px;
margin-top:0px;
margin-bottom:20px;
margin-bottom:20px;
-
margin-left:100px;
+
margin-left:150px;
-
margin-right:100px;
+
margin-right:250px;
}
}
Line 22: Line 22:
<body>
<body>
-
<p class="margin">
+
<p class="margin"><br><br><br>
-
 
+
<b>Indication of speed of rotting in minced meat</b>
<b>Indication of speed of rotting in minced meat</b>
<br>
<br>
Line 39: Line 38:
<br>
<br>
  <A HREF="https://2012.igem.org/Team:Groningen/Notebook"><FONT COLOR=#ff6700>Back to notebook</FONT></A>
  <A HREF="https://2012.igem.org/Team:Groningen/Notebook"><FONT COLOR=#ff6700>Back to notebook</FONT></A>
-
</p>
+
</p><br><br>
</body>
</body>
</html>
</html>
{{Template:SponsorsGroningen2012}}
{{Template:SponsorsGroningen2012}}

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



Our sponsors:

Retrieved from "http://2012.igem.org/Team:Groningen/Notebook/Wetwork_19June2012"