Recipes & Protocols
NOTE FOR UNDERGRADUATES: These recipes and protocols are presented here for general information and reference purposes only. It is not intended to replace first-time hands-on instruction from an experienced lab member. IF YOU DO NOT KNOW HOW TO DO SOMETHING, ASK SOMEONE WHO DOES!
DISCLAIMER: These recipes and protocols are used by the King lab to produce and analyze Salmonella bacteriophage P22 and the tailspike protein from P22 (produced via phage infection or overexpression inE. coli ). Our methods have been refined to suit our specific systems, and therefore may not work as well when used with other systems. Good luck!
The initials used beside each recipe/protocol indicate the author:
CHP = Cameron Haase-Pettingell
ASR = Anne Robinson
SDB = Scott Betts
PLC = Patricia L. Clark
CBB = Chrisopher B. Benton
MSKC = Melissa Kosinski-Collins
Analysis of Protein by Gel Electrophorisis