Team:KULeuven/Old

From 2009.igem.org

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[[image:KULlogo2.jpg|250px|left]]
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[[Image:Missblue.png|225px|left]]
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'''Name''': Miss Blue Vanilla <br\>
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{| class='Generic'
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'''Class''': Essencia Coli <br\>
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! class="left" |Name  
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'''Subclass''': Control Bacteria <br\>
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|Miss Blue Vanilla
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'''Special Power''': Vanilla Production <br\>
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|-
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'''Date of Birth''': Summer 2009 <br\>
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! class="left" |Class
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'''Location''': K.U.Leuven <br\>
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|Essencia coli
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|-
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! class="left" |Subclass
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|Control Bacteria  
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|-
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! class="left" |Special Power
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|Vanilla Production
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|-
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! class="left" |Date of Birth
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|Summer 2009
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|-
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! class="left" |Location
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|K.U.Leuven
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|}
==My Mission==
==My Mission==
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I belong to a class of odour producing bacteria: ‘Essencia Coli’. My special asset is Vanilla. My designers equipped me with a control system that keeps the concentration of vanillin at a constant level. The novelty of this project is the feedback mechanism. Vanillin synthesis is initiated by irradiation with blue light. The preferred concentration can be modulated using the intensity of that light. At the same time I can measure the amount of vanillin outside the cell and control its production to maintain the set point. An additional advantage lies in the universal nature of my system. The concept can easily be applied to all members of the Essencia Coli class, but also to flavour producing bacteria: in short, any application that requires a constant concentration of a molecular substance. You can study my anatomy and physiology at [https://2009.igem.org/Team:KULeuven/Project the project page]
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I belong to a class of odour producing bacteria: ‘Essencia coli’. My special asset is '''Vanilla'''. Not only can I produce a sweet vanilla smell in the form of the molecule Vanillin, I can also keep its '''concentration at a constant level'''. To achieve this, I use a state of the art feedback mechanism.  
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Vanillin synthesis is initiated by '''irradiation with blue light'''. The preferred concentration can be modulated using the intensity of that light. At the same time I can measure the amount of Vanillin outside the cell and control its production to maintain the set point.  
 +
 
 +
This concept is '''universal''': it can easily be applied to all odours, but also expanded to flavours. In short, any application that requires a constant concentration of a molecular substance.  
 +
 
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Do you want to know more about me and other Essencia coli? You can study my anatomy and physiology at [https://2009.igem.org/Team:KULeuven/Project the project page]
==My Team==
==My Team==
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After the first –and succesful – participation last year, we want to continue with the same enthusiasm. This year, our team is expanded with biomedical students. Together with engineers, bio‐engineers, scientists and all our instructors and advisors, [https://2009.igem.org/Team:KULeuven/About_Us we are the iGEM 2009 K.U.Leuven Team!]
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After the first –and succesful– participation last year, we want to continue with the same enthusiasm. This year, we expanded our team with biomedical students. Together with engineers, bio‐engineers, scientists and all our instructors and advisors, we are [https://2009.igem.org/Team:KULeuven/About_Us the iGEM 2009 K.U.Leuven Team!]
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[[Image:IGEM_Team+bgl_foto.JPG|thumb|500px|center]]

Latest revision as of 13:48, 10 September 2009

Missblue.png
Name Miss Blue Vanilla
Class Essencia coli
Subclass Control Bacteria
Special Power Vanilla Production
Date of Birth Summer 2009
Location K.U.Leuven

My Mission

I belong to a class of odour producing bacteria: ‘Essencia coli’. My special asset is Vanilla. Not only can I produce a sweet vanilla smell in the form of the molecule Vanillin, I can also keep its concentration at a constant level. To achieve this, I use a state of the art feedback mechanism.

Vanillin synthesis is initiated by irradiation with blue light. The preferred concentration can be modulated using the intensity of that light. At the same time I can measure the amount of Vanillin outside the cell and control its production to maintain the set point.

This concept is universal: it can easily be applied to all odours, but also expanded to flavours. In short, any application that requires a constant concentration of a molecular substance.

Do you want to know more about me and other Essencia coli? You can study my anatomy and physiology at the project page

My Team

After the first –and succesful– participation last year, we want to continue with the same enthusiasm. This year, we expanded our team with biomedical students. Together with engineers, bio‐engineers, scientists and all our instructors and advisors, we are the iGEM 2009 K.U.Leuven Team!

IGEM Team+bgl foto.JPG