Mush

Michael Lichten lichten%bchem.dnet at DXI.NIH.GOV
Wed Aug 24 17:26:32 EST 1994


There's a lot of confusion being spread around--not to imply any 
dishrespect for others, but if you had read the original message you would 
know that the problem occurred only with dropout plates, and not with YPD 
plates.  This, it seems to me, eliminates the likelihood that glucose 
carmelization was the problem.

I repeat my first message--I have found from unfortunate personal 
experience that if the pH of dropout plates is not adjusted up, the plates 
will be mush.  There's a reason why amino acids are called acids.  I don't 
know how low you can go, but certainly pH 5.5 (or even 5.0) will gel just fine.

Of course, we all check the pH of our medium when we make it.  Don't we?
;-)

Michael Lichten
lichten at helix.nih.gov



More information about the Yeast mailing list