Team:Rice University/STRATEGY
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[[Image: St_Arnold.png|left|200px|thumb|[http://www.saintarnold.com/ http://www.saintarnold.com/]]] | [[Image: St_Arnold.png|left|200px|thumb|[http://www.saintarnold.com/ http://www.saintarnold.com/]]] | ||
[[Image: SAB_Hefe.png|right|175px]] | [[Image: SAB_Hefe.png|right|175px]] | ||
- | + | {|align="center" style="background-color:#FFFF99; text-align:left" border="1" cellpadding="0" width="50%" | |
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+ | *Our cellular brewing chassis can be best described by its use in St. Arnold's hefeweizen beer. This is top fermenting yeast which causes a great deal of gas induced convection during primary brewing. This will help to keep our yeast suspended and well-mixed. Additionally, hefeweizen beers are commonly unfiltered, allowing for the consumption of whole yeast cells which we postulate will dramatically increase the amount of available resveratrol. | ||
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Revision as of 03:09, 30 October 2008
OUR TEAM ::: SUMMARY ::: BACKGROUND ::: STRATEGY ::: CONSTRUCTS ::: RESULTS ::: ONGOING WORK
OUR TEAM ::: SUMMARY ::: INTRODUCTION ::: STRATEGY ::: RESULTS ::: ONGOING WORK |