Filtrate Lab Report

For the preparation of the filtrate solution at the beginning of the class our Instructor, Marshall Douglas added about four to five strawberries in the blender along with 100 ml of detergent/ enzyme/ salt solution. They were blended until thoroughly homogenized if foaming occurred more detergent solution was added to prevent it. Then the blended solution was poured into a beaker and left to incubate at 60C for 15 minutes. Also, the mixture solution was cooled on ice for 5 minutes and filter through a cheesecloth after they had been incubated for 15 minutes. After the solution had been made we obtain about 5 ml of the Strawberry filtrate and added it to a clean test tube. Few milliliters of cold ethanol that had been stored in the freezer was added to the
Coli bacteria. We began the lab by first obtaining two sterile microcentrifuge tubes, one was label “GFP+” while the other one was “GFP–” because this one served as a control meaning nothing goes inside this one. With gloves on 25 microliters competent cells, which is e. Coli bacteria compete in calcium chloride and heat shock was added to each of the microcentrifuges. Eventually, both of the test tubes were closed and incubated in the ice for 30 minutes. Following that heat shock method was used at 42C water bath for 20 seconds and then it was placed back in the ice for 2 minutes. After 2 minutes the tubes were taken out from the ice. Using a pipet 450 Microliters of LB broth, without antibiotics to each tube and it was incubated at 37C in a shaking incubator for 1 hour. Again using a pipette, 100 Microliters of bacteria from the tube that contained GFP to the GFP agar plate and vice versa, the tube that was labeled GFP- was added to the GFP- agar plate. Then it was spread thoroughly in the plate with a spreader and the plates were incubated overnight in a