Line 276: | Line 276: | ||
<U> What we did in the lab </U><br/> | <U> What we did in the lab </U><br/> | ||
<U> Materials </U><br/> | <U> Materials </U><br/> | ||
− | • Microbiology equipment < | + | • Microbiology equipment (type of incubator, Bunsen burner, water bath, etc… Follow this <a href="https://2016.igem.org/Team:Pasteur_Paris/Science">link</a>) |
• Culture of BL21DE3 <br/> | • Culture of BL21DE3 <br/> | ||
• Shaking incubator <br/> | • Shaking incubator <br/> | ||
Line 360: | Line 360: | ||
<U> Protocol:</U> follow in this <a href="https://static.igem.org/mediawiki/2016/a/a4/T--Pasteur_Paris--Protein_induction_protocol.pdf">link</a><br/><br/> | <U> Protocol:</U> follow in this <a href="https://static.igem.org/mediawiki/2016/a/a4/T--Pasteur_Paris--Protein_induction_protocol.pdf">link</a><br/><br/> | ||
<U> What we did in the lab </U><br/> | <U> What we did in the lab </U><br/> | ||
− | • Microbiology equipment < | + | • Microbiology equipment (type of incubator, Bunsen burner, water bath, etc… Follow this <a href="https://2016.igem.org/Team:Pasteur_Paris/Science">link</a>) |
• Culture of BL21DE3 <br/> | • Culture of BL21DE3 <br/> | ||
• Shaking incubator <br/> | • Shaking incubator <br/> | ||
Line 388: | Line 388: | ||
<U> What we did in the lab </U><br/> | <U> What we did in the lab </U><br/> | ||
− | • | + | • Lysis buffer B PER (Pierce)<br/> |
− | • | + | • Bacteria pelleted <br/> |
• Laemmli 2X<br/> | • Laemmli 2X<br/> | ||
• 1.5 ml Eppendorf | • 1.5 ml Eppendorf | ||
Line 654: | Line 654: | ||
<U> Protocol:</U> follow in this <a href="https://static.igem.org/mediawiki/2016/4/4b/T--Pasteur_Paris--Bacterial_culture_protocol.pdf">link</a><br/><br/> | <U> Protocol:</U> follow in this <a href="https://static.igem.org/mediawiki/2016/4/4b/T--Pasteur_Paris--Bacterial_culture_protocol.pdf">link</a><br/><br/> | ||
<U> Materials </U><br/> | <U> Materials </U><br/> | ||
− | • Microbiology equipment ( | + | • Microbiology equipment (type of incubator, Bunsen burner, water bath, etc… Follow this <a href="https://2016.igem.org/Team:Pasteur_Paris/Science">link</a>) |
• carbenicillin at 50 mg⁄ml <br/> | • carbenicillin at 50 mg⁄ml <br/> | ||
• LB <br/> | • LB <br/> |
Revision as of 18:02, 18 October 2016