Team:UNITN-Trento/Protocols

From 2013.igem.org

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{{:Team:UNITN-Trento/Templates/Styles/ProtocolSpoiler|B. subtilis transformation (from Groeningen)|<html>
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{{:Team:UNITN-Trento/Templates/Styles/ProtocolSpoiler|B. subtilis transformation (from Groeningen iGEM2013 team)|<html>
<span>Prepare the competence medium as follow:</span>
<span>Prepare the competence medium as follow:</span>
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measurment lasts 10 s, the withdrawn volume was 0.5 ml.
measurment lasts 10 s, the withdrawn volume was 0.5 ml.
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{{:Team:UNITN-Trento/Templates/Styles/ProtocolSpoiler|Application of B. fruity on fruit|<html>
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To test if our sistem was able to force or to slow down the fruit ripening, we designed an ermetically closed jam jar with a connector.
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This jars contained our test-fruit and each one was connected through a rubber hose to a flask.
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The flasks contained 300 ml of culture induced (or not) when his O.D.600 reached 0.8.
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The flask contained also a stirrer.
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The culture was mantained at 37 &deg;C using a laboratory heating plate connected to a digital thermometer immersed in the culture.<br/>
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Every day the flasks were exchanged with a new induced (or not) colture for six days.<br/>
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Moreover canonical jam jars were adopted to contain the negative control samples.<br/>
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<i>See the apparatus image below.</i><br/>
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<center>
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<img src="http://2013.igem.org/wiki/images/1/10/Tn-2013_ripenator_apparatus.JPG" width="450px" />
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</center>
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Revision as of 09:28, 7 August 2013