Precautions for Temperature Controlled Shakers (22°C)

- 2023-08-17-

"Temperature Controlled Shakers (22°C)" means temperature-controlled shakers that can be kept running at a temperature of 22°C. Such equipment is commonly used in laboratory settings to culture cells, grow microorganisms, mix solutions, and more. Here are some things to keep in mind when using this type of equipment:

1. Equipment operation:

   Before operating the equipment, make sure you have read and understood the user manual and instructions for the equipment. Follow the operating instructions provided by the manufacturer. Make sure the device is securely connected, that all switches and buttons are set correctly, and that the power supply is working. If the device has adjustable oscillation speed and amplitude, set appropriate parameters according to experimental needs.

2. Temperature setting and monitoring: Ensure that the device temperature sensor is accurate and calibrated within the desired 22°C temperature range. Monitor the temperature changes of the device to ensure that it is stable within the preset temperature range. Use a thermometer or control system to monitor temperature.

3. Experimental containers and samples: Use appropriate containers and sample tubes to ensure that samples do not leak or contaminate equipment. Avoid placing overly large or heavy containers on the shaker as this will affect the stability of the shaker.

4. Sanitation and disinfection: Before each use, be sure to clean and disinfect the parts in contact with the sample, such as the experimental container and the shaker bracket, to prevent cross-contamination. Follow the laboratory's biosafety and disinfection practices to ensure safe operation.

5. Precautions when using: Avoid disturbing the equipment when the oscillator is working to prevent affecting the vibration effect and temperature control. Make sure the equipment is on a stable work surface to reduce the impact of vibration on the lab bench. Do not overfill the sample container as this will affect the shaking effect.