Lab Recipes
Swarming Media 1% (w/v) tryptone 0.5% (w/v) yeast extract 1% (w/v) NaCl 0.6% (w/v) Eiken agar (not regular agar!) 0.5% (w/v) Glucose (add from a sterile 20% glucose solution after …
Literature review and explanations of my own research, for my own understanding.
Swarming Media 1% (w/v) tryptone 0.5% (w/v) yeast extract 1% (w/v) NaCl 0.6% (w/v) Eiken agar (not regular agar!) 0.5% (w/v) Glucose (add from a sterile 20% glucose solution after …
The following tests the hypothesis that the nonswarming strain fails to swarm under an immobilizing lack of surfactant. Provided this is true, external supplementation of CA should …
Quantification of Iron in E. coli Cells by Atomic Absorption Spectroscopy PurposeThis protocol describes the use of atomic absorption spectroscopy (AAS) to quantify iron in an E. …
Model used is YOLOv8n pretrained on colonies1, but optimized for our use. The process is as follows: flowchart TD A["Load image"] --> B["Find Petri dish with …
The reported amount of of iron in WT E. coli is around 10^5 to 10^6 atoms per cell 1. Converting atoms per cell to micrograms per gram of cellsUsing \[ 10^5 \,\text{atoms Fe/cell} …
Since we were having issues with the biofilm formation, as expounded upon in a previous post, Dr. Yep decided to make some revisions to the protocol. This post will be a brief …
Since we’re working under the assumption that we have isogenic mutants with varying intracellular iron concentrations, it would only make sense to verify this assumption by …
This short informal post is long overdue, but I’ll excuse myself since this website wasn’t up and running in June, when I attended the conference—and besides, I’ve been busy with …
In the lab, Kelsey and I have been running into issues with the biofilm assay. Regardless of the incubation period, the E. coli strains that are supposed to form biofilms aren’t …
Dr. Yep noticed how ∆fur stalled earlier than the other strains. It’s not necessarily a problem, but I’d like to understand the cause. The paper should also explain this, so we’ll …