Standard Operating Procedure

 

 

Subject:  Preparing Mary’s Crab Dish Extract

 

DATE:  21 November 2006                                 

 

SOP # SFF4   

 

Prepared By: Christy Ackley

                                  

Approved By: Tarea Sanders       

 

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MARY’S CRAB DISH EXTRACT:

·        Prepare 0.5mL extract of Mary’s Crab Dish; store in freezer for up to one month

 

Instructions:

  1. Combine 2.5g real crabmeat and 5mL cold, deionized water

 

  1. Grind with a mortar and pestle

 

  1. Add 7.5mL of Sample Preparation buffer to the mortar; stir to combine

 

  1. Transfer the sample into two 15mL centrifuge tubes; centrifuge for five minutes at 3000 rpm

 

  1. Remove the supernatant from each of the tubes and combine into one test tube

 

  1. Dispense 0.5 mL aliquots into 1.5 mL microcentrifuge tubes

 

  1. Puncture the top of each microcentrifuge tube

 

  1. Add microcentrifuge tubes to a float and place in a 95° C water bath for three minutes; this will denature the proteins

 

  1. Remove microcentrifuge tubes from the water bath and let cool

 

  1. Seal the tubes with plastic wrap