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Team:Purdue/Notebook
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| - | + | '''''May 28th, 2008''''' | |
| - | + | Literature Review by Craig Barcus | |
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| + | ''Links to Outside Sources that may be useful'' | ||
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| + | IBE Student Chapter Wiki, [http://openwetware.org/wiki/IBE_Student_Chapters]''' | ||
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| + | A general overview of milk and how factors affect its lifespan and production, [http://www.ilri.org/InfoServ/Webpub/Fulldocs/ILCA_Manual4/Toc.htm#TopOfPage].''' | ||
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| + | Go through Purdue Libraries [http://www.lib.purdue.edu/] to get to the research databases. I prefer Web of Science. | ||
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| + | Wiley Protocols in Molecular Biology. Link will only work on Purdue Recognized Computers. [http://www.mrw.interscience.wiley.com/emrw/9780471142720/cp/cpmb/toc] | ||
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| + | University of Guelph Overview of Milk: [http://www.foodsci.uoguelph.ca/dairyedu/home.html]. | ||
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| + | ''Literature Articles that may be of use'' | ||
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| + | Investigations into the activity of enzymes produced by spoilage-causing bacteria: a possible basis for improved shelf-life estimation: Braun et al. ''Food Microbiology''. v.16 Pgs. 531-540. 1999. | ||
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| + | Microbial and biochemical spoilage of foods: An overview. intVeld, JHJH. ''International Journal of Food Microbiology''. v.33 Pgs. 1-18. 1996. | ||
Revision as of 13:41, 28 May 2008
May 28th, 2008
Literature Review by Craig Barcus
Links to Outside Sources that may be useful
IBE Student Chapter Wiki, [http://openwetware.org/wiki/IBE_Student_Chapters]
A general overview of milk and how factors affect its lifespan and production, [http://www.ilri.org/InfoServ/Webpub/Fulldocs/ILCA_Manual4/Toc.htm#TopOfPage].
Go through Purdue Libraries [http://www.lib.purdue.edu/] to get to the research databases. I prefer Web of Science.
Wiley Protocols in Molecular Biology. Link will only work on Purdue Recognized Computers. [http://www.mrw.interscience.wiley.com/emrw/9780471142720/cp/cpmb/toc]
University of Guelph Overview of Milk: [http://www.foodsci.uoguelph.ca/dairyedu/home.html].
Literature Articles that may be of use
Investigations into the activity of enzymes produced by spoilage-causing bacteria: a possible basis for improved shelf-life estimation: Braun et al. Food Microbiology. v.16 Pgs. 531-540. 1999.
Microbial and biochemical spoilage of foods: An overview. intVeld, JHJH. International Journal of Food Microbiology. v.33 Pgs. 1-18. 1996.
| You can write a background of your team here. Give us a background of your team, the members, etc. Or tell us more about something of your choosing. |  |
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Tell us more about your project. Give us background. Use this is the abstract of your project. Be descriptive but concise (1-2 paragraphs) |  Your team picture |
| Team Example 2 |
| Home | The Team | The Project | Parts Submitted to the Registry | Modeling | Notebook |
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(Or you can choose different headings. But you must have a team page, a project page, and a notebook page.)
Notebook
You should make use of the calendar feature on the wiki and start a lab notebook. This may be looked at by the judges to see how your work progressed throughout the summer. It is a very useful organizational tool as well.
Find more information on how to use the calendar feature by going to the general calendar page.
