Difference between revisions of "Team:Glasgow/Protocols"

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<p>Here's the techniques we used blah blah blah"</p>
 
<p>Here's the techniques we used blah blah blah"</p>
 
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<a href="#" class="accordion-title">Preparation of CaCl2 Competent Cells</a>
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A good supply of shortbread is essential to any productive lab environment.
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<li>Dilute 400μl of overnight liquid culture into 20ml of broth with any necessary antibiotics to select for any plasmids already transformed into the cells </li>
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<li>Incubate at 37⁰C, shaking at 225rpm for 90 minutes</li>
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<li>Spin down for 2 minutes at 7000rpm at 4⁰C</li>
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<li>Discard supernatant, resuspend pellet in 10ml of 50 mM CaCl2, keep on ice</li>
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<li>Repeat centrifugation for 2 minutes at 7000rpm at 4⁰C</li>
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<li>Discard supernatant and the resuspend pellet in 1ml of 50 mM CaCl2, keep on ice</li>
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<li>CaCl2 competent cells can be kept on ice in the fridge overnight</li>
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<a href="#" class="accordion-title">Shortbread</a>
 
<a href="#" class="accordion-title">Shortbread</a>

Revision as of 12:26, 1 August 2016

Glasgow iGEM 2016
Protocols

Here's the techniques we used blah blah blah"

Preparation of CaCl2 Competent Cells
A good supply of shortbread is essential to any productive lab environment.
  1. Dilute 400μl of overnight liquid culture into 20ml of broth with any necessary antibiotics to select for any plasmids already transformed into the cells
  2. Incubate at 37⁰C, shaking at 225rpm for 90 minutes
  3. Spin down for 2 minutes at 7000rpm at 4⁰C
  4. Discard supernatant, resuspend pellet in 10ml of 50 mM CaCl2, keep on ice
  5. Repeat centrifugation for 2 minutes at 7000rpm at 4⁰C
  6. Discard supernatant and the resuspend pellet in 1ml of 50 mM CaCl2, keep on ice
  7. CaCl2 competent cells can be kept on ice in the fridge overnight
Shortbread
A good supply of shortbread is essential to any productive lab environment.
  1. Heat the oven to 190C/375F/Gas 5
  2. Beat the butter and the sugar together until smooth.
  3. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
  4. Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
  5. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
Protocol Two
Step One
Step Two
etc