IGEM:Harvard/2008/Lab Notebooks/Recipes: Difference between revisions
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==Phosphate buffer== | ==Phosphate buffer== | ||
* 2.918 g/L Monosodium phosphate, monohydrate | * 2.918 g/L Monosodium phosphate, monohydrate | ||
* | * 4.095 g/L Disodium phosphate, anhydrous | ||
* 5.844 g/L 100mM NaCl | * 5.844 g/L 100mM NaCl | ||
''7.0 pH'' | ''7.0 pH'' | ||
Revision as of 09:35, 11 July 2008
Recipes
LML medium (for anaerobic Shewanella growth)
- 0.02% yeast extract
- 0.01% peptone
- 20 mM lactate
- 10 mM HEPES [pH 7.4]
LML agar (for Shewanella reduction test)
- LML medium
- 0.8% agar
- 2 mM MnO2- Mn(IV) oxide (turns from brown to clear upon reduction to Mn(II))
(LML recipes from Beliaev and Saffarini 1998)
Chamber media
- 5.844 g/L 100mM NaCl
- 15.1185 g/L 50mM PIPES (hydrogen)
7.0 pH
Phosphate buffer
- 2.918 g/L Monosodium phosphate, monohydrate
- 4.095 g/L Disodium phosphate, anhydrous
- 5.844 g/L 100mM NaCl
7.0 pH
