{"id":627,"date":"2016-01-25T12:50:44","date_gmt":"2016-01-25T11:50:44","guid":{"rendered":"https:\/\/site.uit.no\/trec\/?p=627"},"modified":"2016-02-01T12:32:54","modified_gmt":"2016-02-01T11:32:54","slug":"the-flavour-of-lab-work-cooking-an-elisa","status":"publish","type":"post","link":"https:\/\/site.uit.no\/trec\/2016\/01\/25\/the-flavour-of-lab-work-cooking-an-elisa\/","title":{"rendered":"The Flavour of Lab Work: Cooking an ELISA"},"content":{"rendered":"<p>By <a href=\"https:\/\/uit.no\/om\/enhet\/ansatte\/person?p_document_id=430638&amp;p_dimension_id=88116\">S\u00f8ren Beck Jensen<\/a>, postdoc TREC<\/p>\n<p>Good morning, I am S\u00f8ren Beck Jensen and I am a postdoc at the TREC laboratory.\u00a0It is Monday morning, and work in the laboratory has already begun. Today we have to perform a technique that is called ELISA.<a href=\"https:\/\/site.uit.no\/trec\/2016\/01\/25\/the-flavour-of-lab-work-cooking-an-elisa\/\" rel=\"attachment wp-att-628\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-medium wp-image-628 alignright\" src=\"https:\/\/site.uit.no\/trec\/wp-content\/uploads\/sites\/204\/2016\/01\/lab_soren-300x169.jpg\" alt=\"lab_soren\" width=\"300\" height=\"169\" \/><\/a><br \/>\nIt is able to measure how much of a specific protein that we have in a sample, for example a blood sample. For good work, you need good people. Robin, Ina and Nadja (left to right in the picture) are enthusiastic to see what they have in their samples.<\/p>\n<p><!--more-->ELISA is quiet simple to perform: You put each of your samples into a well in a multi-well plate (below bottles) and follow a number of steps that allows each of your samples to be exposed to the reagent in each of the five bottles (above the plate). <a href=\"https:\/\/site.uit.no\/trec\/wp-content\/uploads\/sites\/204\/2016\/01\/lab_soren2.jpg\" rel=\"attachment wp-att-629\"><img decoding=\"async\" class=\"size-medium wp-image-629 alignright\" src=\"https:\/\/site.uit.no\/trec\/wp-content\/uploads\/sites\/204\/2016\/01\/lab_soren2-300x169.jpg\" alt=\"lab_soren2\" width=\"300\" height=\"169\" \/><\/a>After the procedure each well contains a yellow liquid and the darker the yellow colour is the more of you protein of interest was in the sample, Simple.<\/p>\n<p>Laboratory work is much like cooking; you need to be a good chef and have the right ingredients. Also you need to follow the recipe and have a feeling of what you are doing. Here laboratory technician (Nadja) or a PhD students (Robin and Ina) are the chefs. The bottles and the multi-well plate are the ingredients. Good cooking takes a long time and it has quickly become dinnertime. Unfortunately, this dish needs to simmer over-night. I hope that the results will be ready tomorrow, please re-join the TREC-Blog tomorrow for an update.<\/p>\n<p>Who will order Pizza?<\/p>\n<div class='wp_likes' id='wp_likes_post-627'><a class='like' href=\"javascript:wp_likes.like(627);\" title='Like' ><img decoding=\"async\" src=\"https:\/\/site.uit.no\/trec\/wp-content\/plugins\/wp-likes\/images\/like.png\" alt='' border='0'\/><\/a><span class='text'>1 person likes this post.<\/span><\/p>\n<div class='like' ><a href=\"javascript:wp_likes.like(627);\">Like<\/a><\/div>\n<div class='unlike' ><a href=\"javascript:wp_likes.unlike(627);\">Unlike<\/a><\/div>\n<\/div>\n<iframe src=\"http:\/\/www.facebook.com\/plugins\/like.php?href=https%3A%2F%2Fsite.uit.no%2Ftrec%2F2016%2F01%2F25%2Fthe-flavour-of-lab-work-cooking-an-elisa%2F&amp;layout=standard&amp;show_faces=true&amp;width=450&amp;action=like&amp;colorscheme=light&amp;height=80\" scrolling=\"no\" frameborder=\"0\" style=\"border:none; overflow:hidden; width:450px; height:80px;\" allowTransparency=\"true\"><\/iframe>","protected":false},"excerpt":{"rendered":"<p>By S\u00f8ren Beck Jensen, postdoc TREC Good morning, I am S\u00f8ren Beck Jensen and I am a postdoc at the TREC laboratory.\u00a0It is Monday morning, and work in the laboratory has already begun. Today we have to perform a technique &hellip; <a href=\"https:\/\/site.uit.no\/trec\/2016\/01\/25\/the-flavour-of-lab-work-cooking-an-elisa\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":552,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[124],"tags":[],"class_list":["post-627","post","type-post","status-publish","format-standard","hentry","category-blog-week"],"_links":{"self":[{"href":"https:\/\/site.uit.no\/trec\/wp-json\/wp\/v2\/posts\/627","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/site.uit.no\/trec\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/site.uit.no\/trec\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/site.uit.no\/trec\/wp-json\/wp\/v2\/users\/552"}],"replies":[{"embeddable":true,"href":"https:\/\/site.uit.no\/trec\/wp-json\/wp\/v2\/comments?post=627"}],"version-history":[{"count":7,"href":"https:\/\/site.uit.no\/trec\/wp-json\/wp\/v2\/posts\/627\/revisions"}],"predecessor-version":[{"id":665,"href":"https:\/\/site.uit.no\/trec\/wp-json\/wp\/v2\/posts\/627\/revisions\/665"}],"wp:attachment":[{"href":"https:\/\/site.uit.no\/trec\/wp-json\/wp\/v2\/media?parent=627"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/site.uit.no\/trec\/wp-json\/wp\/v2\/categories?post=627"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/site.uit.no\/trec\/wp-json\/wp\/v2\/tags?post=627"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}