Team:UNITN-Trento/Protocols
From 2013.igem.org
(Difference between revisions)
Line 309: | Line 309: | ||
</html>|Competent-cells-transformation}} | </html>|Competent-cells-transformation}} | ||
- | {{:Team:UNITN-Trento/Templates/Styles/ProtocolSpoiler|B. subtilis transformation (from Groeningen)|<html> | + | {{: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> | ||
<table class="tn-sp-table"> | <table class="tn-sp-table"> | ||
Line 1,154: | Line 1,154: | ||
measurment lasts 10 s, the withdrawn volume was 0.5 ml. | measurment lasts 10 s, the withdrawn volume was 0.5 ml. | ||
</html>|kinetic-ethylene-production}} | </html>|kinetic-ethylene-production}} | ||
+ | |||
+ | |||
+ | {{:Team:UNITN-Trento/Templates/Styles/ProtocolSpoiler|Application of B. fruity on fruit|<html> | ||
+ | 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. | ||
+ | This jars contained our test-fruit and each one was connected through a rubber hose to a flask. | ||
+ | The flasks contained 300 ml of culture induced (or not) when his O.D.600 reached 0.8. | ||
+ | The flask contained also a stirrer. | ||
+ | The culture was mantained at 37 °C using a laboratory heating plate connected to a digital thermometer immersed in the culture.<br/> | ||
+ | Every day the flasks were exchanged with a new induced (or not) colture for six days.<br/> | ||
+ | Moreover canonical jam jars were adopted to contain the negative control samples.<br/> | ||
+ | <br/> | ||
+ | <i>See the apparatus image below.</i><br/> | ||
+ | <center> | ||
+ | <img src="https://static.igem.org/mediawiki/2013/1/10/Tn-2013_ripenator_apparatus.JPG" width="450px" /> | ||
+ | </center> | ||
+ | </html>}} | ||
+ | |||
+ | |||
}} | }} |
Revision as of 09:28, 7 August 2013