Maloof Lab:Cell Transformation: Difference between revisions

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<h3><font style="color:#F8B603;">Cell Transformation</font></h3>
<h3><font style="color:#F8B603;">E. coli (DH5α chemically-competent) Transformation</font></h3>
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#Thaw one aliquot of DH5α competent cells (from –80°C freezer) on ice
#Thaw one aliquot of DH5α competent cells (from –80°C freezer) on ice
#Add 5 μl DNA and 100 μl competent cells to new cell culture tube
#Add 1-5 μl DNA and 75 μl competent cells to new cell culture tube. <b>Do not mix the cells by pipetting</b>. Just tap the tube gently
#Incubate on ice for 30 minutes
#Incubate on ice for 30 minutes
#Heat shock in 42°C water bath for 30 seconds
#Heat shock in 42°C water bath for exactly 30 seconds. Do not mix or shake
#Cool on ice
#Cool on ice
#Add 900 μl liquid media (e.g. LB) to cell culture tube
#Add 900 μl liquid media (e.g. LB) to cell culture tube
#Shake at 37°C for 40-60 minutes
#Shake at 37°C for 40-60 minutes
#Centrifuge at 5000 rpm for two minutes
#Centrifuge at 5000 rpm for 2 minutes
#Remove all but 100-150 μl of the LB and resuspend pellet
#Remove all but 100-150 μl of the LB and resuspend pellet
#Spread 100-150 μl on plate of media + antibiotic (e.g. LB agar + carb)
#Spread 100-150 μl on plate of media + antibiotic (e.g. LB agar + carb)

Latest revision as of 17:29, 29 May 2009

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E. coli (DH5α chemically-competent) Transformation


  1. Thaw one aliquot of DH5α competent cells (from –80°C freezer) on ice
  2. Add 1-5 μl DNA and 75 μl competent cells to new cell culture tube. Do not mix the cells by pipetting. Just tap the tube gently
  3. Incubate on ice for 30 minutes
  4. Heat shock in 42°C water bath for exactly 30 seconds. Do not mix or shake
  5. Cool on ice
  6. Add 900 μl liquid media (e.g. LB) to cell culture tube
  7. Shake at 37°C for 40-60 minutes
  8. Centrifuge at 5000 rpm for 2 minutes
  9. Remove all but 100-150 μl of the LB and resuspend pellet
  10. Spread 100-150 μl on plate of media + antibiotic (e.g. LB agar + carb)
  11. Incubate plates up-side-down, overnight at 37°C