Difference between revisions of "Team:Grenoble-Alpes/Protocols"

Line 79: Line 79:
 
.top {
 
.top {
 
     font-size: 1vw;
 
     font-size: 1vw;
 +
    color: white;
 +
    }
 +
 +
.protocol_name{
 +
    font-size: 2vw;
 
     color: white;
 
     color: white;
 
     }
 
     }
Line 123: Line 128:
  
 
<div id="lb_broth">
 
<div id="lb_broth">
 +
  <h2 class="protocol_name">LB Broth<h2>
 
   <h5>  
 
   <h5>  
 
     Materials
 
     Materials
Line 138: Line 144:
  
 
<div id="lb_agar">
 
<div id="lb_agar">
 +
  <h2 class="protocol_name">LB Agar<h2>
 
   <h5>  
 
   <h5>  
 
     Materials
 
     Materials
Line 153: Line 160:
  
 
<div id="chloramphenicol">
 
<div id="chloramphenicol">
 +
  <h2 class="protocol_name">Chloramphenicol (Cam) 25ug/mL Stock<h2>
 
   <h5>  
 
   <h5>  
 
     Materials
 
     Materials
Line 169: Line 177:
  
 
<div id="petri_dish">
 
<div id="petri_dish">
 +
  <h2 class="protocol_name">Petri Dish Preparation<h2>
 
   <h5>  
 
   <h5>  
 
     Materials
 
     Materials
Line 185: Line 194:
  
 
<div id="glycerol">
 
<div id="glycerol">
 +
  <h2 class="protocol_name">Glycerol 80%<h2>
 
   <h5>  
 
   <h5>  
 
     Materials
 
     Materials
Line 200: Line 210:
  
 
<div id="cacl2">
 
<div id="cacl2">
 +
  <h2 class="protocol_name">CaCl2 100mM<h2>
 
   <h5>  
 
   <h5>  
 
     Materials
 
     Materials
Line 214: Line 225:
  
 
<div id="mgcl2">
 
<div id="mgcl2">
 +
  <h2 class="protocol_name">MgCl2 100mM<h2>
 
   <h5>  
 
   <h5>  
 
     Materials
 
     Materials
Line 228: Line 240:
  
 
<div id="sucrose">
 
<div id="sucrose">
 +
  <h2 class="protocol_name">Sucrose 100mM<h2>
 
   <h5>  
 
   <h5>  
 
     Materials
 
     Materials
Line 242: Line 255:
  
 
<div id="iptg">
 
<div id="iptg">
 +
  <h2 class="protocol_name">IPTG 4mM<h2>
 
   <h5>  
 
   <h5>  
 
     Materials
 
     Materials

Revision as of 15:29, 29 August 2017

Lab

Protocols

Preparations

Experimentations

LB Broth

Materials
  • 20g LB Broth Base (powder)
  • 1L Distillated Water
    • Methods
    1. Add 20g of LB Broth Base per 1L of distillated water
    2. Homogenize
    3. Autoclave at 121°C for 15 minutes

    TOP

    LB Agar

    Materials
  • 32g LB Agar (powder)
  • 1L Distilled Water
    • Methods
    1. Add 32g of LB Agar per 1L of distilled water
    2. Homogenize
    3. Autoclave at 121°C for 15 minutes

    TOP

    Chloramphenicol (Cam) 25ug/mL Stock

    Materials
  • 0,25g Chloramphenicol (25mg/mL)
  • 10mL Ethanol
    • Methods
    1. Add 0,25g of Cam per 10mL of ethanol
    2. Homogenize by vortexing
    3. Filter with a 22mm membrane filter
    4. Conserve at -20°C in 1mL aliquot

    TOP

    Petri Dish Preparation

    Materials
  • 20mL LB Agar
  • 20uL Cam (25ug/mL)
    • Methods
    1. Add of 20uL Cam in 20mL of liquid LB Agar
    2. Pour the solution in the plate
    3. Wait until the agar solidifies
    4. Conserve returned in 4°C

    TOP

    Glycerol 80%

    Materials
  • 80mL Glycerol 100%
  • 20mL Sterile Water
    • Methods
    1. Harvest 80mL of glycerol 100%
    2. Add 20mL of sterile water
    3. Conserve at 4°C

    TOP

    CaCl2 100mM

    Materials
  • 0,0555g CaCl2 (111g/mol)
  • 5mL Sterile Water
    • Methods
    1. Dissolve 0,056g of CaCl2 in 5mL of sterile water
    2. Conserve at 4°C

    TOP

    MgCl2 100mM

    Materials
  • 0,610g MgCl2 (203,31g/mol)
  • 30mL Sterile Water
    • Methods
    1. Dissolve 0,6105g of MgCl2 in 30mL of sterile water
    2. Conserve at 4°C

    TOP

    Sucrose 100mM

    Materials
  • 0,171g Sucrose
  • 5mL Sterile Water
    • Methods
    1. Dissolve 0,171g of sucrose in 5mL of sterile water
    3. Conserve at 4°C

    TOP

    IPTG 4mM

    Materials
  • 80uL IPTG (500mM)
  • 10mL LB
  • 10µL Cam (25ug/mL)
    • Methods
    1. Add 10uL of Cam in 10mL of LB
    2. Homogenize
    3. Remove 90uL of solution and add 80uL of IPTG
    4. Conserve at -20°C

    TOP

    Designed by iGEM Grenoble-Alpes 2017 team | Site Map