2. According to your materials (4.3), the food dye had to be in glycerol. Why do you think it has to be in glycerol. (Think about what dye has a tendency to do in water and how this might be a problem in our lab. )
1. According to your book(4.2), why is it important to cool the molten agarose before pouring it into the trays? Tell me two reasons that apply to us.
2. According to your materials (4.3), the food dye had to be in glycerol. Why do you think it has to be in glycerol. (Think about what dye has a tendency to do in water and how this might be a problem in our lab. )
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Mrs. HusselsteinBiotechnology I Warm-Up questions. Please write your answers in the Warm-Up document provided weekly on Google Classroom. Archives
December 2018
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