Since we are exchanging personal fantasies, my own interpretation is that HL5 stands for Hay Infusion (the first axenic media) Synthetic medium, HIS, which was misspelled HL5 at some stage…
Pierre


> Perhaps misled by a background in bacterial genetics before becoming a
> Dicty person, I had always assumed that the Susman's called it HL based on
> Hershey Broth (HB) and Luria-Bretani (LB) Broth that might have been a
> starting point for the formulation of what finally worked for growing
> Dicty.
> 
> It definitely did not come from Harvey Lodish, although Harvey's lab did
> much later contribute a method for freezing Dicty at -80C that was easier
> than using the "Bull Straws" in an earlier protocal from Susman or
> Ashworth.
> 
> Best to all,
> Daphne
> 
>> In my earlier work on cell growth attached here, 2 papers were cited.
>> Those are the pioneer works on axenic strains.
>> 
>> Cocucci and Susman simply mentioned "liquid medium referred to hereafter a
>> HL-5 and contains the following : glucose (16 mg/ml) ; proteose peptone
>> (14 mg/ml) ; yeast extract (7 mg/ml) ; Na2HP04 .7H20 (0.95 mg/ml) ; KH
>> 2PO4 (0.5 mg/ml)" . There are no indications about "H, L, and 5".
>> 
>> Watts and Ashworth used almost the same liquid medium but not named it.
>> 
>> Does anybody know about those pioneers?
>> 
>> 
>> Masazumi Sameshima
>>  ----- Original Message -----
>>  From: Knecht, David
>>  To: [log in to unmask]
>>  Sent: Thursday, January 23, 2014 5:34 AM
>>  Subject: [DICTY] Dicty history lesson
>> 
>> 
>>  I am in Dicty intro teaching mode and wondered if anyone knew who coined
>> the term HL5 (the first reference I have found so far called it HL/5)
>> and what the HL stands for?  Bonus points for inaccurate but humorous
>> answers.  Cheers- Dave
>> 
>> 
>>  David Knecht, Ph.D.
>>  Professor and Head of Core Microscopy Facility
>>  Department of Molecular and Cell Biology
>>  U-3125
>>  91 N. Eagleville Rd.
>>  University of Connecticut
>>  Storrs, CT 06269
>>  860-486-2200
>>  860-486-4331 (fax)
>> 
>> 
>> 
>> 
>> 
>> 
>> 
>> 
>>