Method of trypsin thawing: thawing at 2℃ ~ 8℃, fully mixing before use. Remember to avoid repeated freeze-thaw, and it is recommended to aliquot and freeze storage in advance when the use amount is small each time. Method of trypsin re-warming: after the trypsin is dissolved, place it at room temperature for more than half an hour (the specific time depending on the volume of trypsin and room temperature); re-warming finishes when no condensed water appears on the bottle wall and it feels not cold.
Firstly, the time for cell adhering and proliferation is different. Additionally, the brand of trypsin, the time after trypsin opening, and the times of freeze-thaw will also affect the dissociation effect. So the recommended dissociation time can only be used as a reference, and the determinative factor we should focus on is the cell state during the process of dissociation.
