Also check out our pics on Flickr:


General Notes 


Gelatine recipe

Stir gelatine into boiling water until dissolved.  Pour into mold(s).  Cool in fridge. 


Gelatine recipe with alcohol

Stir gelatine into boiling water until dissolved.  Stir in Vokda.  Pour into mold(s).  Cool in fridge.


2% agar-agar

To dissolve the agar-agar we added 20 mL of actively boiling water to the agar and stirred until it was mixed well.  A second 20 mL aliquot of actively boiling water was added and it was mixed once again.  This process was repeated until the final volume was reached.  Pour into mold(s).  Cool at room temperature or in fridge.


Loading dye solution

Food coloring being aqueous did not load into gel wells readily and so we made a thicker and heavier solution using sucrose.  We dissolved as much sucrose as possible into a beaker of water.  We then aliquoted out portions of the sugar solution into test tubes - taking care to avoid adding undissolved sugar.  Food coloring can be added to the test tubes at this point.


Running buffer 

A 1 mM Potassium chloride  (KCl, Food grade) solution with 1 mL of lime juice was used as a running buffer.  Due to limitations with our balance actual concentrations of KCl were probably 1 - 3 mM KCl.

(We used KCl instead out of NaCl merely out of convenience - we had picked up some labeled as "salt substitute" at the grocery store. Plain table salt would likely work just as well.)


1 mM KCl = 0.07455 g per 1 L water

Both distilled and tap water were used and no large differences were seen. 


We tasted the buffer while running - because of the salt + lime juice, it tasted like a very weak margherita, diluted with slightly chlorinated tap water. (In fact, a watered down sports drink might make an acceptable running buffer - plenty of electrolytes).





Welcome to PBworks

This is a real workspace!  Please edit this page, create new pages, and invite others to use this workspace with you.


Get Great Ideas!


Need Help? We're here for you: