5% Irish Cream

Madeleine Ball — Thu, 17 Dec 2009 16:00:00 -0500

Hah! It looks like there's a protocol for DNA hybridization in blots using 5% Irish cream liquor! I kid you not. Here's a sample quote from the methods of Yamamoto et al. 1993:

Hybridization was carried out overnight at 65°C in a solution containing 6 × SSC, 5% Irish cream liqueur (Original Irish Cream, R & A Bailey's), 20 mM Na₂HPO₄, 20 μg/ml heat-denatured salmon sperm DNA, and 2 μCi/ml of the ³²P-labelled probe.

The original source appears to be Elbrecht, A. 1987, "Lab Hints: Irish Cream Liqueur as a Blocking Agent for DNA Dot Blots." BM Biochemica, 4:12-13. BM = Boehringer Mannheim, it appears to be a newsletter. It's too obscure for my cursory searching to turn up a copy of the original, I wonder what the motivation was! Maybe this way you can order liquor using grant money? This idea has a lot of potential...!

"5% Irish Cream" by Brian Degger

Tue, 12 Jan 2010 14:29:21 -0500

so the next time my wife want to buy Baileys, I might be making up a hybridization buffer, with a small sample. BTW lovely graphics on wikipedia (how I found this site) Cheers B

"5% Irish Cream" by Benjamin Mako Hill

Sat, 19 Dec 2009 20:57:47 -0500

Awesome! You should submit this to NCIROFL.

Mad Prime: 5% Irish Cream

5% Irish Cream

"5% Irish Cream" by Brian Degger

"5% Irish Cream" by Benjamin Mako Hill