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      djanse
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      Hello,

      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?

      Thanks,
      Dan

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