"

From 2012.igem.org

Revision as of 10:28, 19 June 2012 (view source) Elbrich (Talk | contribs) ← Older edit		Revision as of 11:04, 20 June 2012 (view source) RenskevR (Talk | contribs) Newer edit →
Line 2:		Line 2:
-	Minced meat placed in the stove on 37 degrees. LB medium made for the fed batch.	+	'''Indication of speed of rotting in minced meat'''
-	Our E.coli cells, transformed with BBa_K090403, did grow.	+	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.

---

Revision as of 11:04, 20 June 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.