Technical Data
Media
Drop-out Base (w/o aa) With Glucose and Agar (DO, Dropout, Powder)
D9510-01
Molecular Biology Grade
Storage RT/4C    Shipping RT
Components shown as g/liter
D-Glucose20.0
YNB (w/o aa w/ ammonium sulfate)6.7
Agar (1.7%)17
Total43.7g/L
500g makes 11.5 liters
Nitrogen, carbon, trace element, and vitamin source for yeast growth used as a media base for yeast transformant selection. Supplement with the appropriate DO Mix for selection and propagation of yeast transformants. Glucose allows for the rapid growth of yeast with short doubling times.

All lots are quality control tested using the appropriate yeast strains and transformants.

Convenient Powders
Useful for One-Hybrid and Two-Hybrid Systems
Competitively Priced...!

BSE-Free: All raw materials of animal origin are sourced from USDA-designated BSE-Free countries

Dust-Free: Specially milled powder blends are designed to eliminate or greatly reduce airborne particulates

Homogeneous: Proprietary blending technology ensures complete mixing of components


Directions per Liter: Suspend 43.7g of the powder in 1L of distilled water. Mix thoroughly. Heat with frequent agitation and boil for 1 minute to completely dissolve the powder. Dispense into appropriate containers, loosen caps and autoclave for 15 minutes at 121C (15psi).

Storage and Stability: Store powdered media at RT. Opened bottles should be capped tightly and kept in a dark, low humidity environment. Prepared media should be kept refrigerated and used within a short period of time.

Appearance: Off-white to tan, homogeneous, free flowing powder

Solubility: Light yellow to light brown, clear, complete after autoclaving

pH: 5.70.5


Important Note: This product as supplied is intended for research use only, not for use in human, therapeutic or diagnostic applications without the expressed written authorization of United States Biological.

1. Kaiser, C., Michaelis, S., Mitchell, A.: Methods in Yeast Genetics, Cold Spring Harbor Laboratory Course Manual, Appendix A: 210 (1994) CSHL Press.