Team:DTU-Denmarkgogo

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Revision as of 13:54, 1 August 2014

Protocols

Glycerol stock-preservation
  1. Add one ml sterile 50% glycerol to a cryotube.
  2. Add one ml overnight culture to a cryotube from step 1
  3. Store at -80 °C

PCR
  1. Add one ml sterile 50% glycerol to a cryotube.
  2. Add one ml overnight culture to a cryotube from step 1
  3. Store at -80 °C

Glycerol stock-preservation
  1. Add one ml sterile 50% glycerol to a cryotube.
  2. Add one ml overnight culture to a cryotube from step 1
  3. Store at -80 °C

Glycerol stock-preservation
  1. Add one ml sterile 50% glycerol to a cryotube.
  2. Add one ml overnight culture to a cryotube from step 1
  3. Store at -80 °C

Glycerol stock-preservation
  1. Add one ml sterile 50% glycerol to a cryotube.
  2. Add one ml overnight culture to a cryotube from step 1
  3. Store at -80 °C

Glycerol stock-preservation
  1. Add one ml sterile 50% glycerol to a cryotube.
  2. Add one ml overnight culture to a cryotube from step 1
  3. Store at -80 °C
Motivation
I joined iGEM in order to take part in a project where the students have more control and responsibility than other projects at DTU. It was also a motivation being part of a team, as large projects at DTU most often are individual.

Major contributions

How do you prefer spinach?
I prefer spinach in a salad with strawberry, red onion, pine nuts, feta and a dressing with Balsamico vinegar, oil, sugar, soy sauce and tabasco.

Rasmus Bech

Thor Bech Johannesen
Motivation
As a student at DTU you get to do plenty of project work, however it is mostly carried out individually or in a small group, with very specific goals and a high degree of supervision. iGEM offers the opportunity to work on a much larger project with a high degree of autonomy, where everything from the overall goals and strategy to design of experiments is left for the students to manage. This provides a great opportunity to experience the challenges of actual research projects

Major contributions


How do you prefer spinach?
Luminescent and far away from my taste buds.

Overview

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