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Team:Grinnell/Recipes
From 2011.igem.org
(Difference between revisions)
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<h2><a name="LB"></a>L Broth</h2> | <h2><a name="LB"></a>L Broth</h2> | ||
For 1L:<ul> | For 1L:<ul> | ||
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<li>5g Yeast extract</li> | <li>5g Yeast extract</li> | ||
<li>5g NaCl</li></ul> | <li>5g NaCl</li></ul> | ||
| + | |||
<h2><a name="PYE"></a>PYE Broth</h2> | <h2><a name="PYE"></a>PYE Broth</h2> | ||
For 1L:<ul> | For 1L:<ul> | ||
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<li>1mL 1M MgSO4⋅7H2O</li> | <li>1mL 1M MgSO4⋅7H2O</li> | ||
<li>1mL 0.5M CaCl2</li></ul> | <li>1mL 0.5M CaCl2</li></ul> | ||
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<h2><a name="Agar"></a>Agar Plates</h2> | <h2><a name="Agar"></a>Agar Plates</h2> | ||
Add 15g Bacto-agar to 1L of liquid media before autoclaving. | Add 15g Bacto-agar to 1L of liquid media before autoclaving. | ||
| - | |||
| - | |||
| + | <h2><a name="Anti"></a>Antibiotics Kitchen</h2> | ||
| + | <table> | ||
| + | <tr> | ||
| + | <th>Antibiotic</th> | ||
| + | <th>Color Code</th> | ||
| + | <th>Stock (mg/mL)</th> | ||
| + | <th>LB Plate Conentration (μg/mL)</th> | ||
| + | <th>PYE Plate Concentration (μg/mL)</th> | ||
| + | </tr> | ||
| + | <tr> | ||
| + | <td>Ampicillin (amp)</td> | ||
| + | <td>Red</td> | ||
| + | <td>50</td> | ||
| + | <td>100</td> | ||
| + | <td>50</td> | ||
| + | </tr> | ||
| + | <tr> | ||
| + | <td>Carbenicillin (carb)</td> | ||
| + | <td>Red</td> | ||
| + | <td>50</td> | ||
| + | <td>50</td> | ||
| + | <td>50</td> | ||
| + | </tr> | ||
| + | <tr> | ||
| + | <td>Chloramphenicol (chlor)</td> | ||
| + | <td>2 Orange</td> | ||
| + | <td>5 (in EtOH)</td> | ||
| + | <td>30</td> | ||
| + | <td>1</td> | ||
| + | </tr> | ||
| + | <tr> | ||
| + | <td>Kanamycin (kan)</td> | ||
| + | <td>blue</td> | ||
| + | <td>50</td> | ||
| + | <td>50</td> | ||
| + | <td>25</td> | ||
| + | </tr> | ||
| + | <tr> | ||
| + | <td>Nalidixic acid (nal)</td> | ||
| + | <td>Green</td> | ||
| + | <td>10</td> | ||
| + | <td>20</td> | ||
| + | <td>20</td> | ||
| + | </tr> | ||
| + | <tr> | ||
| + | <td>Tetracycline (tet)</td> | ||
| + | <td>Black</td> | ||
| + | <td>2 (in EtOH)</td> | ||
| + | <td>12</td> | ||
| + | <td>-</td> | ||
| + | </tr> | ||
| + | <tr> | ||
| + | <td>Oxytetracycline (oxytet)</td> | ||
| + | <td>Black</td> | ||
| + | <td>2 (in EtOH)</td> | ||
| + | <td>-</td> | ||
| + | <td>2</td> | ||
| + | </tr> | ||
| + | <tr> | ||
| + | <td>Spectinomycin (spec)</td> | ||
| + | <td>Purple</td> | ||
| + | <td>20</td> | ||
| + | <td>50</td> | ||
| + | <td>100</td> | ||
| + | </tr> | ||
| + | </table> | ||
| + | <br/><b>Note</b>: for liquid cultures in PYE broth, use half the concentration that would be used for a PYE plate (LB remains the same for liquid and sold cultures). | ||
| + | <!-- | ||
<h2><a name=""></a></h2> | <h2><a name=""></a></h2> | ||
--> | --> | ||
Revision as of 21:03, 21 June 2011
L Broth
For 1L:- 10g Tryptone
- 5g Yeast extract
- 5g NaCl
PYE Broth
For 1L:- 2g Bacto peptone
- 1g Yeast extract
- 1mL 1M MgSO4⋅7H2O
- 1mL 0.5M CaCl2
Agar Plates
Add 15g Bacto-agar to 1L of liquid media before autoclaving.Antibiotics Kitchen
| Antibiotic | Color Code | Stock (mg/mL) | LB Plate Conentration (μg/mL) | PYE Plate Concentration (μg/mL) |
|---|---|---|---|---|
| Ampicillin (amp) | Red | 50 | 100 | 50 |
| Carbenicillin (carb) | Red | 50 | 50 | 50 |
| Chloramphenicol (chlor) | 2 Orange | 5 (in EtOH) | 30 | 1 |
| Kanamycin (kan) | blue | 50 | 50 | 25 |
| Nalidixic acid (nal) | Green | 10 | 20 | 20 |
| Tetracycline (tet) | Black | 2 (in EtOH) | 12 | - |
| Oxytetracycline (oxytet) | Black | 2 (in EtOH) | - | 2 |
| Spectinomycin (spec) | Purple | 20 | 50 | 100 |
Note: for liquid cultures in PYE broth, use half the concentration that would be used for a PYE plate (LB remains the same for liquid and sold cultures).
