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Team:UPO-Sevilla/Project/Improving Flip Flop/Results/Change Speed
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<h1>Change Speed</h1> | <h1>Change Speed</h1> | ||
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| + | <h2>42ºC state induction speed</h2> | ||
| + | <p>Although the development of the improved flip-flop is focused to enhance bistability and not toogle swith speed, we compared the change speed for the “IPTG state” to the “42ºC state” transition (see the note at the end of the page) with the basic flip-flop. This assay was performed using our previously constructed X90 (SspB, RybB double deletion) E. coli strain expressing the improved flip-flop (module I and II); and a MC4100 E. coli strain expressing the basic flip-flop. The cultures were harvesting at 37ºC overnight and the switch was force by changing the temperature to 42ºC. Green and red fluorescence levels were measured by fluorometry. The results of this assay are shown in Figure 1.</p> | ||
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| + | <img width="600px" src="https://static.igem.org/mediawiki/2011/b/bc/UPOSevilla-Temp_change_2.jpg" alt="42ºC state induction speed"/> </div> | ||
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Revision as of 02:50, 29 October 2011
Change Speed
42ºC state induction speed
Although the development of the improved flip-flop is focused to enhance bistability and not toogle swith speed, we compared the change speed for the “IPTG state” to the “42ºC state” transition (see the note at the end of the page) with the basic flip-flop. This assay was performed using our previously constructed X90 (SspB, RybB double deletion) E. coli strain expressing the improved flip-flop (module I and II); and a MC4100 E. coli strain expressing the basic flip-flop. The cultures were harvesting at 37ºC overnight and the switch was force by changing the temperature to 42ºC. Green and red fluorescence levels were measured by fluorometry. The results of this assay are shown in Figure 1.
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