Team:Groningen/Labwork/20 June 2013

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<h2>Mirjam, Inne and Erik</h2>
<h2>Mirjam, Inne and Erik</h2>
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Added 1 &micro;l Serva/100 ml 1.5% agarose gel.
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Added 1&micro;l Serva/100ml to the earlier made 1.5% agarose gel.
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<br>Made a dilution for the Fermentas 1 kb GeneRuler: added 150 ul 6x loading buffer and 750 ul MQ water.
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<br>Made a dilution for the Fermentas 1 kb GeneRuler: added 150&micro;l 6x loading buffer and 750&micro;l MQ water.
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<br>Made a 2x dilution of the loading buffer.
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<br>Made a 2x stock of the Loading Buffer.
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The <a href="protocols/Digestion"> restriction analysis <a/> of BBa_K844016 is done with EcoRI, XbaI, SpeI, PstI and BfaI.
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<p>A <a href="https://2013.igem.org/Team:Groningen/protocols/Digestion"><FONT COLOR="black"><b>restriction analysis</b></FONT></a> of BBa_K844016 is done with EcoRI, XbaI, SpeI, PstI and BfaI is done to determine if the construct is fine. The restricted biobrick is loaded on <a href="https://2013.igem.org/Team:Groningen/protocols/GelElectrophoresis"><FONT COLOR="black"><b>gel</b></FONT></a>, examination of the gel revealed that the biobrick pieces are present.
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The incubation is done at 37 degrees Celsius for 2 hours.
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<p><img src="https://static.igem.org/mediawiki/2013/5/54/BBa_k844016_restriction_analysis_2013-06-20_14hr_27min-1.jpg" width="40%">
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After incubation the restricted BBa_K844016, 2.5 ul 2x loading buffer + 3.5 ul restricted biobrick, is loaded on gel.
 
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<br>The gel electrophorese is done for 25 minutes at 90V.
 
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The picture is coming soon.         
 
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  <p>iGEM 2013 Groningen</p>
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Latest revision as of 15:10, 28 July 2013

Mirjam, Inne and Erik

Added 1µl Serva/100ml to the earlier made 1.5% agarose gel.
Made a dilution for the Fermentas 1 kb GeneRuler: added 150µl 6x loading buffer and 750µl MQ water.
Made a 2x stock of the Loading Buffer.

A restriction analysis of BBa_K844016 is done with EcoRI, XbaI, SpeI, PstI and BfaI is done to determine if the construct is fine. The restricted biobrick is loaded on gel, examination of the gel revealed that the biobrick pieces are present.