Team:Rice University/RESULTS

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[[Team:Rice_University/OUR TEAM|OUR TEAM]]:::[[Team:Rice_University|SUMMARY]] :::  [[Team:Rice_University/BACKGROUND|BACKGROUND]] :::   
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[[Team:Rice_University/STRATEGY|STRATEGY]] ::: [[Team:Rice_University/CONSTRUCTS|CONSTRUCTS]] :::   [[Team:Rice_University/RESULTS|RESULTS]] :::  [[Team:Rice_University/CONCLUSIONS|ONGOING WORK]]
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Revision as of 01:53, 30 October 2008


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OUR TEAM:::SUMMARY ::: BACKGROUND ::: STRATEGY ::: CONSTRUCTS ::: RESULTS ::: ONGOING WORK

Contents

A. Genetic Engineering and Part Construction

A detailed summary of parts, design considerations, and genetic engineering progress can be accessed at Constructs.


Please visit our Notebook for a summary of labwork, protocols, and overviews of progress.

B. Yeast Transformation

C. HPLC Data

To analyze our beer samples for resveratrol content, be will be using High Performance Liquid Chromatography (HPLC), which will allow us to separate the metabolites produced by the yeast and analyze these compounds by spectrophotometry. By comparing HPLC chromatogram peaks of metabolites produced by our yeast with a resveratrol-only standard, we can identify if resveratrol is being produced, and at what quantities. Below, we show our initial data for HPLC calibration curves using known quantities of resveratrol and p-coumaric acid standards and test chromatograms using extracts from different wine samples.

HPLC Parameters
Column: Agilent Eclipse XDB-C18, 5uM (9.4x250mm)
Mobile Phases:
(A) 5% acetonitrile / 0.95% acetic acid
(B) 70% acetonitrile / 0.3% acetic acid
Linear gradient: A to B over 29 minutes
Flow rate: 0.9mL/min
Absorbance monitoring: 290nm
Sample injection volume: 25 microliters
Figure C1. Example HPLC chromatogram of a resveratrol standard.
HPLC: Calibration
HPLC: Wine Extract Tests
HPLC: Fermenation batches

Fermentation

Coming Soon. For a sneak preview, check out the Gallery


OUR TEAM  ::: SUMMARY ::: INTRODUCTION ::: STRATEGY ::: RESULTS ::: ONGOING WORK

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