Team:Lambert GA

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Revision as of 15:26, 13 March 2013

We are the Lambert High School iGEM team from Forsyth County, Georgia. We are honored to be the first high school iGEM team from Georgia, and this is our first year in the competition.
Tell us more about your project. Give us background. Use this as the abstract of your project. Be descriptive but concise (1-2 paragraphs)	File:Lambert GA team.png Your team picture
	Team Lambert_GA

Official Team Profile

We are the Lambert High School iGEM team. We are Georgia's first high school iGEM team. We come from Forsyth County, Georgia, just outside Atlanta. This is the first year that our school has had an iGEM program, and we are very excited to be part of this group. Our instructor is Mrs. Janet Standeven, who teaches biology and environmental science at Lambert. We are also being sponsored by Dr. Mark Styczynski at Georgia Tech's Chemical Engineering department.

The members of our iGEM team are very enthusiastic about biotechnology and molecular engineering. We are glad to have the opportunity to gain experience in these ever-expanding fields as high-schoolers and to have been able to work in doctorate labs at the prestigious Georgia Institute of Technology.

Project

What are you working on this semester?

We are engineering cells with different constitutive promoters combined with a heat generator protein sequence we should be able to measure a different amount of heat generation corresponding to the strength of the promoter.

Future Aspirations

Using these promoters, we want to be able to indicate factors of temperature. Particularly, we want to be able to tell consumers when a product has gone through a change in temperature. Changes in temperature can lead to negative effects on the product. One main product that we want to utilize this technology in is food. An example of a food that we would like to enhance is milk. Milk is sensitive to temperature changes. We want to apply this promoter to the milk so that the consumer is informed that the product, in this case milk, has gone bad, sour, and/or chunky.

NOW

- Indicator

= food
= temp senstative products
  Stronger Promoters

- temp changes

= more land to increase carrying capacity

Notebook

Show us how you spent your days.

Results/Conclusions

What did you achieve over the course of your semester?

Safety

What safety precautions did your team take? Did you take a safety training course? Were you supervised at all times in the lab?

Whenever the team was performing procedures, everybody wore safety goggles and gloves. We followed procedures very carefully, and we were circumspect with all procedures and cleanup. We took a safety quiz at the beginning of the competition and we safely worked in a Georgia Tech laboratory. We were supervised by Mrs. Standeven, Dr. Styczynski, and Mrs. Cochran the entire time we were in the Georgia Tech lab.

Attributions

Who worked on what?

Everyone in the Lambert iGem team is motivated and dedicated to better enhance the team and our projects. Ms.Standeven, has dedicated many hours of her day to help prepare for upcoming labs.

Human Practices

What impact does/will your project have on the public?

Fun!

What was your favorite team snack?? Have a picture of your team mascot?

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 ===Future Aspirations===
-Using these promoters, we want to be able to indicate factors of temperature. Particularly, we want to be able to tell consumers when a product has gone through a change in temperature. Changes in temperature can lead to negative effects on the product.
+Using these promoters, we want to be able to indicate factors of temperature. Particularly, we want to be able to tell consumers when a product has gone through a change in temperature. Changes in temperature can lead to negative effects on the product. One main product that we want to utilize this technology in is food. An example of a food that we would like to enhance is milk. Milk is sensitive to temperature changes. We want to apply this promoter to the milk so that the consumer is informed that the product, in this case milk, has gone bad, sour, and/or chunky.
     NOW
 - Indicator