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October 12, 2015

Proceedings of the Natural Institute of Science | Volume 2 | SCI-NEWS 21

Thermo Fisher Scientific to release new Pumpkin Spice Agarose

PITTSBURGH, PENNSYLVANIA – Eager to cash in on the pumpkin spice craze, Thermo Fisher Scientific announced today that it would begin selling Pumpkin Spice Agarose (available in all grades) for a limited time only, while supplies last. “In focus groups with lab technicians, we detected a strong desire for more varied, seasonal products,” said Keith Bisogno, Vice President of Corporate Marketing & Social Media at Thermo Fisher Scientific. “We think this is a great product to fit this need. Plus, it smells so much better than original agarose.”

Bisogno said that the new Pumpkin Spice Agarose will not negatively affect any of the laboratory tasks for which agarose is normally used for, including gel electrophoresis, gel filtration chromatography, or as media for the culture of organisms. “Scientists do not have to worry about any contamination from pumpkin DNA, because, like most other pumpkin spice products, Pumpkin Spice Agarose does not actually contain any pumpkin.”

Thus far, lab technicians and researchers have applauded the release. “Yesterday, I achieved the pumpkin trifecta,” said John Bennett, third-year graduate student. “I sipped a pumpkin spice latte while running a pumpkin spice agarose gel that was separating DNA of Cucurbita pepo.”

Based on the success of Pumpkin Spice Agarose, Thermo Fisher Scientific has hinted at other future seasonal products including Egg Nog Spiced Milk Agar for the Christmas season and the McRib Luria Broth for whenever McDonald’s decides to release the McRib again.

 

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