Difference between revisions of "UW-Stout/Heat Shock"
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# Put all yeast sample(s) in for specified time and wait | # Put all yeast sample(s) in for specified time and wait | ||
# After time take yeast sample(s) out and put into the assay plate | # After time take yeast sample(s) out and put into the assay plate | ||
− | [[ | + | [[File:Chart1.crtx.jpg|thumb|caption text]] |
Revision as of 07:33, 30 April 2019
Preliminaries
None
Calibration Materials
- Wild type yeast (we used BY4735)
- Hot water bath
- Water bath tube holders
- Assay plate
Calibration Procedure
- Set the water bath to 37 degrees Celsius and wait for it to heat up
- Once it is set at the correct temperature, place the yeast samples into it (100-micro-liter samples)
- Take samples are 0 minutes, 15, 30, 45, an hour, an hour 15 minutes, and an hour and a half
- After the hot water bath, pipette yeast out and place into an assay plate
Knockout Materials
- Knocked out yeast gene sample(s)
- Hot water bath
- Water bath tube holders
- Assay plate
Knockout Procedure Day 1
- Set the water bath to 37 degrees Celsius and wait for it to heat up
- Pick a time slot from the original calibration in order to test
- Put all yeast sample(s) in for specified time and wait
- After time take yeast sample(s) out and put into the assay plate
Knockout Procedure Day 2
- Set the water bath to 37 degrees Celsius and wait for it to heat up
- Pick a time slot from the original calibration in order to test (that is different from day 1)
- Put all yeast sample(s) in for specified time and wait
- After time take yeast sample(s) out and put into the assay plate
File:Chart1.crtx.jpg
caption text