Team:Lambert GA

From 2013hs.igem.org

Revision as of 19:09, 4 June 2013

Team

We are Georgia's first high school iGEM team. We are from Lamber High School in 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 from Georgia Tech's Chemical Engineering department.

The members of our iGEM team are very enthusiastic about biotechnology and molecular engineering and are glad to be presented with the opportunity to gain valuable experience in this ever-expanding bio technical field and to have been able to work in doctorate labs at the prestigious Georgia Institute of Technology being just high school students.

In 2010, Georgia Institute of Technology’s iGem team submitted the part K410000, a periplasmic heat generator made with HybB and OmpA and AOX. The following year several teams used HybB in their projects with mixed results. Our project is the continuation these projects and the characterization of HybB and OmpA. To do this we will put RFP under HybB promotion. In addition to we will put OmpA AOX under three constituitive promoters. The purpose is to determine whether the strength of constituitive promoters will change the amount of heat released by generator OmpA AOX. With HybB we are hoping to get reliable results from cold shock treatment. Future applications of this project would allow us to control cell protein expression through temperature conditions.

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 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?

Our favorite team snack is Pretzels.