Team:Uppsala-Sweden/Project/Protocol

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3A assembly
3A assembly
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[[#Agarose_gel_electrophoresisAgarose gel electrophoresis|Agarose gel electrophoresis]]
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[[#Agarose_gel_electrophoresis|Agarose gel electrophoresis]]
PCR protocols
PCR protocols

Revision as of 14:45, 7 July 2011

Uppsala University.


Protocol

Protocols listed in order of implementation

Buffers, medium and solutions

Preparing chemically competent TOP10 cells

Tranformation of TOP10

Inoculation

Plasmid extraction

3A assembly

Agarose gel electrophoresis

PCR protocols

Gibson Assembly


Agarose gel electrophoresis

Materials

  • TBE buffer
  • SYBR safe (10,000X stock)
  • Agarose
  • Microwave

Procedure

  1. Add 300mL 1X TBE to a 500 mL bottle.
  2. Measure out sufficient agarose to cast either a 1% (3 g) or 0.5% (1.5 g) gel.
  3. Add the agarose to the TBE buffer in the 500 mL bottle.
  4. Swirl to mix, do this gently since you don’t want the agarose to stick on the inner side of the bottle.
  5. Microwave the bottle with loosened cap on high until the gel starts to bubble and is transparent. This generally takes just two minutes for 300 mL. Make sure that you stop the microwave as soon as you see bubbles. If you microwave too long, the gel will bubble over causing a big mess and you will need to start over.
  6. Remove from microwave and let cool by either sitting on bench top, or use a shaker, or use a magnetic stirrer. The advantage of shaking/stirring is that even if you forget about your gel for a while, it is less likely to solidify accidentally.
  7. While gel is cooling, assemble casting trays and gel combs and verify that the trays are level.
  8. Once gel is cooled so the bottle can be touched comfortably with your gloved hand, add 30 μL SYBR Safe from the 10,000X concentrate stock.
  9. Pour gel into casting trays. The height of the gel will depend on how much you wish to load. Diagnostic gels can be reasonably shallow since typically 10 μL volumes are loaded. For gel purifications, the gel should be much deeper.
  10. Let gels sit until they are solidified.
Gels are solid when they are cloudy in appearance and firm to the touch.