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50 mM glucose
From 2011.igem.org
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(Specifics for making a 50mM glucose stock solution) |
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Glucose has two forms, and here we are using d-glucose powder, also known as anhydrose dextrose. (BTW - This is one of the pure compounds in a bottle that was collecting dust in a colleague's cabinet.) | Glucose has two forms, and here we are using d-glucose powder, also known as anhydrose dextrose. (BTW - This is one of the pure compounds in a bottle that was collecting dust in a colleague's cabinet.) | ||
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Since we did not need this much of the 1M glucose stock, the following recipe sufficed: | Since we did not need this much of the 1M glucose stock, the following recipe sufficed: | ||
50 ml distilled water | 50 ml distilled water | ||
| - | (50/1000)(180.16) = | + | (50/1000)(180.16) = 9.0 gr anhydrous dextrose |
A beaker, magnetic stir bar, and magnetic stir plate are handy. No heat is needed for this sugar-water to become a 1M solution, but a little warmth won't hurt. The rapid dissolution of the d-glucose at this concentration makes it unlikely that you'd have it on the heat long enough for it to caramelize. | A beaker, magnetic stir bar, and magnetic stir plate are handy. No heat is needed for this sugar-water to become a 1M solution, but a little warmth won't hurt. The rapid dissolution of the d-glucose at this concentration makes it unlikely that you'd have it on the heat long enough for it to caramelize. | ||
Revision as of 23:12, 14 August 2011
Glucose has two forms, and here we are using d-glucose powder, also known as anhydrose dextrose. (BTW - This is one of the pure compounds in a bottle that was collecting dust in a colleague's cabinet.)
The molar mass of anhydrous dextrose, or d-glucose, is 180.16 gr/mole. So, to make a working stock of 1M d-glucose one uses
1 liter distilled water 180.16 grams of anhydrous dextrose
Since we did not need this much of the 1M glucose stock, the following recipe sufficed:
50 ml distilled water (50/1000)(180.16) = 9.0 gr anhydrous dextrose
A beaker, magnetic stir bar, and magnetic stir plate are handy. No heat is needed for this sugar-water to become a 1M solution, but a little warmth won't hurt. The rapid dissolution of the d-glucose at this concentration makes it unlikely that you'd have it on the heat long enough for it to caramelize.
