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Keeping yeast in suspension in 96-well plates

Discussion of all aspects of biological molecules, biochemical processes and laboratory procedures in the field.

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Keeping yeast in suspension in 96-well plates

Postby djanse » Wed Jun 08, 2005 10:38 pm


Has anyone tried keeping yeast in suspension in a 96-well plate by shaking? We recently got a plate reader that shakes and has temperature control. However, despite shaking, the cells still tend to settle out of solution in under 2 hours, since the diameter of the wells are so small and the reader only has one shake setting. Has anyone tried using a regular shaker (8mm, 25mm orbit), and how fast do you have to go to keep the cells in suspension?

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