Biotechnology Proteins to Pcr: A Course In Strategies And Lab Techniques - Couverture souple

Burden, David W.

Couverture souple

ISBN 10 : 0817638431 ISBN 13 : 9780817638436

Editeur : Springer, 2013

Synopsis

ism (i. e., Saccharomyces carlsbergensis, or brewer's yeast) and one of its corresponding enzymes. The experiments on this organism and enzyme are not limited to the materials suggested and can be easily adapted to the desired technical level and available budget. Similarly, the subse- quent cloning experiments suggest that use of particular vectors and strains, but, as indicated, alternative materials can be used to success- fully perform the laboratory exercises. We would like to thank the corporate sponsors of the Biotechnology Training Institute for providing the materials and expertise for the devel- opment of our programs, and thus for the materials in this manual. These sponsors include: - Barnsteadffhermolyne, Dubuque, IA - Beckman Instruments, Somerset, NJ - Bio-Rad Laboratories, Hercules, CA - Boehringer Mannheim Corporation, Indianapolis, IN - Coming Costar Corporation, Cambridge, MA - FMC BioProducts, Rockland, ME - Kodak Laboratory Products, New Haven, CT - Labconco, Kansas City, MO - MJ Research, Cambridge, MA - Olympus Instruments, Lake Success, NY - Pharmacia Biotech, Piscataway, NJ - Savant, Inc., Farmingdale, NY - VWR Scientific, Philadelphia, P A We would also like to thank the following individuals for their input, comments, and suggestions: Tom Slyker, Bernie Janoson, Steven Piccoli, John Ford, JeffGarelik, Yanan Tian, and Douglas Beecher. Special thanks to Alan Williams for his critique of the chromatography experiments and Shannon Gentile for her work in the laboratory. We would especial- ly like to thank Maryann Burden for her comments and encouragement.

Détails de l'édition

• Éditeur: Springer
• Date d'édition: 2013
• Langue: anglais
• ISBN 10: 0817638431
• ISBN 13: 9780817638436
• Reliure: Broché
• Nombre de pages: 336
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible