Hernandez 1 Transforming bacteria phenotype to withstand ampicillin Nharly Hernandez Wednesday 4:30 Lab October 31, 2018 Abstract
Hernandez 2 The growth rate of E. coli bacteria was tested in resistance to ampicillin after being transformed with the pGLO plasmid. The bacteria was tested with different nutrients and sugars as well as -pGLO and +pGLO. After all the mixtures were done they were incubated in 4- degreee Celsius for 24 to 48 hours before being observed under a UV light. It was hypothesized that after being transformed with pGLO, the E. coli would be able to withstand the presence of ampicillin because of the resistance blah gene in pGLO. After observing the results, it was shown that the experiment rejected the hypothesis due bacteria still growing when it wasn’t transformed and ampicillin was present. Introduction Bacterial transformation occurs when plasmid DNA is taken in from the soil it’s planted in or water by the bacteria. Small fragments of DNA, plasmids, already exist in bacteria and often times the bacteria exchanges plasmids with nature in order to adapt to new environments and to become stronger. As stated, plasmid is a small DNA molecule that is completely detached to the DNA of the chromosome; they are usually found in bacteria. The bacteria that will be used in this experiment is better known as Escherichia coli (E. coli) commonly found in human feces. A pGLO plasmid will be put inside the E coli. bacteria using a technique called heat shock in order to make it stronger. The pGLO plasmid contains 3 different and important genes. pGLO includes a bla gene that is ampicillin resistant, GFP that lights up under UV light, araC that reacts with arabinose sugar in order to send a RNA polymerase a signal to begin transcribing more GFP gene. To test the effect of pGLO and the bacterial transformation, E coli will be tester versus the antibiotic ampicillin. There will be two different times of E. coli tested, one with pGLO (+pGLO) and one with no pGLO (-pGLO). They will also be tested with or without arabinose
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- Fall '19
- Bacteria, Escherichia coli